Serves 3 – 4

Ingredients:

• 600g (1.3 lbs) chicken breast, cut into strips
• 2 eggs
• 1 tbsp milk (optional – for smoother egg wash)
• 1 cup (100g) panko breadcrumbs (for max crunch)
• ½ cup (50g) grated parmesan (optional but tasty)
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cayenne pepper (adjust to your heat tolerance)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tsp hot sauce (mixed into egg wash)
• Cooking spray or olive oil

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Instructions:

1. Preheat oven to 200°C (fan). Line a baking tray with parchment and spray lightly with oil.
2. Prep your dredging station:
   • Bowl 1: Beat eggs + milk + optional hot sauce
   • Bowl 2: Mix panko, parmesan, paprika, chili powder, cayenne, garlic powder, onion powder, salt, pepper
3. Season the chicken with with 1 tsp of salt or 1 tsp chicken bouillon powder (optional)
4. Coat the chicken:
   • Dip each strip in egg mixture
   • Coat in spiced breadcrumb mix
   • Lay on tray with space between pieces
5. Spray tops with oil or cooking spray for extra crisp.
6. Bake for 15 – 20 minutes, flipping halfway. Ensure internal temp is 75°C and outside is golden and crispy.
7. Cool slightly before serving. Serve with a spicy mayo or sriracha dip!