1½lbsBoneless Chicken Breaststrimmed and cut into about 3 strips each
1CupMilk
1TspGarlic Powder
1TspOnion Powder
Kosher salt and pepper, to taste
2TbspAvocado or Olive oil
½CupPanko Breadcrumbs
1TbspSmoked Paprika
½TbspDried Parsley or Oregano
Instructions
In a mixing bowl whisk milk, garlic powder, onion powder, salt, and pepper. Add in the chicken breast strips and allow it to soak for at least 1 hour, or overnight if time allows.
Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
Drizzle avocado oil onto the bottom of the pan and spread it all over until there are no dry spots.
Add panko garlic powder, smoked paprika, parsley/oregano, salt and pepper in a large Ziploc bag.
Drain the chicken, and add it to the Ziploc bag, shaking well to evenly coat. Place coated chicken strips onto the prepared baking sheet, leaving some space in between.
Transfer to the oven and bake for 15-18 minutes, flipping it halfway.
Serve immediately with the desired healthy side and dip. Enjoy!