Preheat your oven to 425°F. Line a large baking sheet with foil or spray it with non-stick cooking spray to ensure easy cleanup.
In a bowl or food processor, combine the cornflakes, Italian seasoning, garlic powder, onion powder, smoked paprika, fine sea salt, and freshly ground black pepper. Pulse or crush the mixture until only crumbles remain, keeping it coarse enough to maintain some texture.
Transfer this crunchy mixture to a shallow dish to make coating the chicken easier later on.
In a separate shallow dish, whisk together the eggs and half and half until well blended.
Take each piece of chicken and dip it first into the egg mixture, ensuring it’s fully coated.
Next, transfer the chicken to the cornflake mixture, pressing down slightly to ensure an even coating. Repeat this process for all the chicken strips.
Place the coated chicken on the prepared baking sheet in a single layer, ensuring they’re not overcrowded for even cooking.
Bake in the preheated oven for about 15 to 20 minutes. Keep an eye on them, and once a meat thermometer reads 165°F when inserted into the thickest part of the chicken, they are fully cooked.
After baking, remove the chicken from the oven and let it rest for a couple of minutes. Serve immediately, garnished with freshly chopped parsley and your favorite dipping sauce.
