• Crush the cornflakes as finely as possible in a mixing bowl or a plate with a higher edge and add half of the seasonings recommended in the recipe (1 teaspoon of smoked paprika powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper or cayenne pepper) and mix evenly.
• Break 2 eggs into a separate larger bowl or mixing bowl and beat with a fork until smooth.
• Cut the chicken filets into equal-sized strips (2 filets into about 10 strips) and coat with half of the remaining seasonings (1 teaspoon of smoked paprika powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper or cayenne pepper).
• Bread the strips of chicken filet one by one, first lifting them into the egg mixture and then coating them completely with the crushed cornflakes mixture.
• Put the breaded chicken filet strips on a baking rack or baking tray covered with baking paper and cover with an even layer of cooking spray. If you cook the chicken on a baking sheet, you can get an evenly crispy result by turning the chicken filet strips halfway through cooking.
• Bake the breaded chicken filet strips in a preheated oven at 200 °C for 20 minutes or until golden brown and crispy.

Optional (Spicy Greek Yogurt Dip)

• If you wish, you can mix together a spicy dipping sauce made of Greek yogurt, sriracha sauce, smoked paprika powder and chopped fresh or dried parsley next to the crispy chicken tenders.