Crunchy Chicken Strips
1 1/4 pounds boneless, skinless chicken breasts or chicken tender strips
2 cups cornflakes
1 cup walnut pieces
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 large egg
2 teaspoons water
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
Cut chicken breasts lengthwise into thin strips, each about 1-inch wide. Cut each long strip in half to form two short strips of chicken.
Put cornflakes and walnut pieces into work bowl of food processor or into blender. Process until the texture looks like small grains of rice. Transfer mixture to a shallow bowl. Add seasonings and mix well.
Break egg into another shallow bowl. Add 2 teaspoons water and blend well.
Line up chicken strips, egg and seasoned cereal-nut mixture. Dip chicken strips into egg, coating well. Transfer chicken strip from beaten egg to cereal-nut mixture. Pat the mixture onto the chicken to completely cover the meat.
Arrange coated chicken strips on prepared baking sheet, making sure they are not touching each other.
Bake in preheated oven for 10 to 13 minutes, until coating is golden brown and chicken is cooked through.
Serve with favorite dipping sauces.