1 1/4 pounds chicken tenders or boneless skinless chicken breasts cut into strips
1/2 cup milk
4 cups cornflakes
1 teaspoon smoked paprika
1/4 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper plus more to taste
1 tablespoon chopped parsley
Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
Place the milk and eggs in a bowl; whisk to combine.
In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
Pour the cornflake mixture onto a plate.
Season the chicken pieces with salt and pepper to taste.
Dip each chicken piece into the milk mixture, then roll in the cornflakes.
Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
Bake for 15 minutes until chicken is crispy, sprinkle with parsley, and serve.