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Crispy Chicken Strips
cooking spray
1 lb boneless skinless chicken strips
½ tsp salt
¼ tsp cayenne pepper (or to taste)
½ tsp paprika
1/3 cup all-purpose flour
3 oz low-fat buttermilk
½ cup cornflake crumbs

Procedure

Preheat oven to 375ºF. Lightly coat a baking dish with cooking
spray; set aside.

Combine flour, salt, garlic, paprika, and cayenne pepper
together in a medium-size bowl.
Place buttermilk and cornflakes crumbs in 2 separate shallow
bowls.

Dredge chicken in flour mixture and evenly coat both sides.
Next, dip chicken into buttermilk and turn to coat both sides.
Last, dredge chicken in cornflake crumbs and turn to coat both
sides.
Place coated chicken breasts in a prepared baking dish. Bake
until chicken is tender and no longer pink in center, about 25 to
30 minutes (there is no need to flip the chicken during baking).

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