Corn Flakes
Crusted Chicken Strips

Pour the buttermilk in a bowl; season generously with salt and pepper.

Add the chicken to the buttermilk and stir to coat. Marinate for at least 30 minutes or up to 4 hours.

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.

In a blender, pulse together the BOKOMO Corn Flakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.

Pour the Corn Flake mixture onto a plate.

Remove each piece of chicken from the buttermilk and roll in the crumbs to coat evenly. Place on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.

Bake for 15 minutes or until chicken is cooked through. Serve immediately with your favourite dipping sauce.