• Cooking Time: 20
• Servings: 3
• Preparation Time: 20
• 1 lb. chicken breast
• 3 c. corn flakes
• 1/4 c. flour
• 1 tsp. chili powder
• 1 tsp. seasoning salt
• 1 tsp. mustard powder
• 1 tsp. garlic powder
• 1/4 c. milk
• 2 tbs. water
• 1 egg
• olive oil

1. Preheat oven to 400 degrees.
2. Cut each piece of chicken into inch long strips.
3. Crush corn flakes into small crumbs and mix in a plastic bag with flour, chili powder, salt, mustard powder, and garlic powder.
4. In a bowl beat milk, water, and egg together.
5. Dip each chicken strip into egg mixture then drop a few strips at a time into the bag of crumbs. Shake around in bag coating well.
6. Place each coated chicken strip in a parchment lined 9X13 inch pan. Drizzle with olive oil.
7. Place in preheated oven for approximately 20 minutes (until done), flipping the chicken strips over once so both sides get equally crispy.

This recipe is a compolation of several different baked chicken nugget, strip, and breast recipes. The measurements are just and estimation because I just eye it. So use what you've got on hand.