1 1/4 lbs. b/s chicken breast tenders, or 4 b/s chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick butter, melted
2 cups finely crush corn flakes cereal
Adjust an oven rack to the middle position and heat to 400 degrees. Place an oven safe cooling rack on a baking sheet and set aside.
Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in rimmed shallow plate or bowl.
Dip the chicken piece in the flour, then butter, then cereal. Place the coated chicken strips on the rack on the baking sheet.
Bake the coated chicken pieces in the preheated oven 20-25 minutes, until chicken is no longer pink.
To freeze – prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place in the freezer, uncovered, and flash freeze about 30-45 minutes, until mostly firm. Transfer the strips to a freezer bag labeled with the cooking instructions. When ready to prepare – preheat oven to 400 degrees and bake frozen for 25 minutes on the baking sheet with the cooling rack.