Crispy Baked Chicken Strips with Creamy Honey Mustard Dipping Sauce

Ingredients

Chicken
• 1 1/2 lbs boneless skinless chicken breasts, sliced on a bias into even strips
• 1/2 cup all-purpose flour
• 1 1/2 tsp garlic powder*
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 5 1/2 cups cornflakes, finely crushed or 2 cups plain Panko breadcrumbs**
• 1 Tbsp dried parsley
• Light olive oil cooking spray
Honey Mustard Sauce
• 1/2 cup plain Greek yogurt (I highly recommend Fage***)
• 2 1/2 Tbsp honey
• 2 Tbsp light mayonnaise
• 1 1/2 Tbsp dijon mustard
• 1 1/2 Tbsp prepared yellow mustard
• 1 1/2 tsp lemon juice
• Salt to taste

Directions

For the chicken:
• Preheat oven to 400 degrees. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside.
• In a shallow dish whisk together flour, garlic powder, salt and pepper. In a separate shallow dish whisk together eggs until well blended. To a last separate dish add crushed cornflakes or panko, stir in parsley. Working with one chicken strip at a time, dredge well in flour then flip to opposite side and dredge well. Transfer to eggs, dip and soak, then flip and soak opposite side. Transfer to cornflake mixture and press into cornflakes, flip and coat opposite side while pressing well to get them to stick well. Transfer to wire cooling rack on baking sheet, repeat process with remaining chicken (leave space between each piece so it cooks even). Spray each piece lightly with olive oil cooking spray. Bake in preheated until center registers 165 on thickest piece, about 15 - 20 minutes (I'd say a thermometer is a must so you don't over-bake it which will leave you with dry chicken. I just use a $10 Weber one I have). Cool several minutes (coating will crisp it up even more as it rests a few minutes), season with more salt if needed, serve warm with Creamy Honey Mustard Dipping Sauce. Serve withApple Cranberry and Almond Coleslaw if desired.
• For the dipping sauce:
• Stir together all ingredients in a small mixing bowl while seasoning lightly with salt to taste. Cover and store refrigerator until ready to serve.
• *I know this seems like a lot of garlic powder but in the end you really only use about half of the flour/garlic mixture so only about 1/2 of this is what will be in the end result, same with the salt. It just works better to be working with a little excess of the flour mixture so it's coating everything evenly and well.
• **I liked both versions but preferred the cornflake one more. If using cornflakes crush into tiny pieces in a gallon size resealable bag using a rolling pin or your hands.
• ***I tested with other brands and the dressing wasn't as creamy or as thick. Fage brand works best here.