1-Getting started with this recipe is as easy as pie, and I’ll walk you right through it! First, preheat your oven to 425°F and line a sheet pan with foil, then coat it with cooking spray to avoid any sticking mess. This step sets the stage for crispy results that will have your family asking for seconds.

2-Next, whisk the 1/2 cup milk and 2 eggs together in a bowl to create that perfect binding mixture. Now, pulse the 4 cups cornflakes with 1 teaspoon smoked paprika, 1/4 teaspoon onion powder, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until you get coarse crumbs, then pour it onto a plate. Season your 1 1/4 pounds of chicken tenders with a bit more salt and pepper for extra flavor.

3-Dip each chicken piece into the milk and egg mix, then coat it thoroughly with the cornflake mixture for that golden crunch. Place the coated chicken in a single layer on the baking sheet, give the tops a light spray with cooking spray, and bake for 15 minutes until it’s cooked through and crispy. Finish by sprinkling on 1 tablespoon of chopped parsley and serve it up hot it’s that simple!