Crunchy Oven Baked Chicken Strips

Good evening friends! Have you ever made homemade baked chicken strips or nuggets only to find them dry and lack luster in flavor? I like to cook healthy meals for my family but sometimes find the recipes lacking in appeal after trying them once. Tonight I decided to try a new recipe that I found on Pinterest for Weight Watchers baked chicken fingers. When I went to my Pinterest board the link for the recipe was incorrect. I wasn't able to find it. So...since I had the chicken all defrosted and ready to go I decided to create my own recipe. I will say I borrowed some ideas from different recipes I've found here and there for the same baked chicken idea. I just combined them and added a few other ingredients.

So here's the recipe. If you have time, give it a try. I'm sure it will be a family pleaser. :)

Crunchy Oven Baked Chicken Strips

1 1/2 lb of chicken breasts, trimmed and cut in strips
1 egg
1/2 cup of light sour cream
2 cups crushed corn flakes
1 cup seasoned or plain panko break crumbs
1 tsp onion powder
t tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
cooking spray

1. Preheat the oven to 425 degrees.
2. Cut the chicken into strips.
3. In a shallow bowl whisk the egg with the sour cream. Season with salt and pepper. (Tip: seasoning each layer is the best way to cook, in my opinion).
4. In a separate shallow bowl, combine the crushed corn flakes, panko bread crumbs, onion powder, salt, pepper, and garlic salt.
5. Beginning with the egg mixture, dip each piece of chicken in the egg and then cornflake mixture. Making sure to coat the chicken well. Place each piece on a rack that has been placed on top of a cookie sheet. Repeat until all the chicken is coated. Spray chicken with cooking spray to create a golden, crisp crust.
6. Bake at 425 for 20-25 minutes or until no longer pink.

Serve with your choice of light dipping sauce and enjoy!~