Preheat your oven to 400 degrees Fahrenheit. A properly preheated oven is essential for achieving that perfect crunch.
Line a baking tray with parchment paper. This prevents sticking and makes clean-up a breeze.
Place a cooling rack onto the lined baking tray. This allows air to circulate around the chicken fingers, ensuring they become evenly crispy.
Spray the cooling rack with non-stick cooking spray. This step guarantees that nothing sticks, and cleanup is easy.
Cut the chicken breasts into strips. Aim for even sizes so they cook uniformly.
In a medium-sized mixing bowl, combine the crushed corn flakes, flour, salt, black pepper, paprika, and parmesan. Mix well to ensure even distribution of the seasonings.
In another bowl, crack and whisk the egg. This will be the binding agent for the chicken.
Take each chicken strip and dip it into the whisked egg, making sure it’s well-coated.
Then, one by one, dip each egg-coated strip into the corn flakes mixture, ensuring they are entirely coated. This layer is what brings the crunch!
Place the coated chicken strips onto the cooling rack, ensuring they are spaced apart for even baking.
Bake for 20 minutes, or until golden brown. Keep an eye on them; they should be crispy and cooked through.
Once done, take them out and allow them to cool slightly. Enjoy your Crispy Baked Chicken Fingers warm, with your favorite dips!
