Ingredients
1½lbsboneless skinless chicken breasts,sliced into even strips
½cupall-purpose flour
1½tspgarlic powder
2tspsalt
½tspfreshly ground black pepper
2largeeggs
5½cupscornflakes,finely crushed
1tbspdried parsley
light olive oil cooking spray
½cupplain Greek yogurt
2½tbsphoney
3tbsplight mayonnaise
1½tbspdijon mustard
1½tbspyellow mustard,prepared
1½tsplemon juice
salt,to taste
Preparation
Preheat oven to 400 degrees F. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside.
In a shallow dish whisk together flour, garlic powder, salt and pepper.
In a separate shallow dish whisk together eggs until well blended.
To a third separate dish add crushed cornflakes or panko, stir in parsley.
Working with one chicken strip at a time, dredge both sides well in flour. Transfer to eggs coat both sides.
Transfer to cornflake mixture and press into cornflakes, flip and coat opposite side while pressing well to get them to stick well.
Transfer to wire cooling rack on the baking sheet, repeat process with remaining chicken.
Spray each piece lightly with olive oil cooking spray. Bake in preheated until center registers 165 degrees F on the thickest piece for about 15 to 20 minutes.
Cool several minutes, season with more salt if needed.
For the dipping sauce, stir together all ingredients in a small mixing bowl while seasoning lightly with salt to taste.
Cover and store in the refrigerator until ready to serve.
