Source: 365: No Repeats, Rachael Ray
2 pounds chicken tenders
salt and freshly ground black pepper
1 cup all-purpose flour
a splash of milk
2 cups Honey Nut corn flakes (I used Honey Bunches of Oats)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning (I used their Montreal Chicken Seasoning)
1/4 cup vegetable oil
Preheat oven to 400 degrees.
Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in a food processor. Transfer the breading to a shallow dish.
Place a non-stick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading mixture and then place on the cookie sheet. When all the tenders have been coated, bake them for 15 minutes or until evenly browned and cooked through. Cool enough to serve, or pack up for a picnic. This chicken may be served hot or cold.