Honey Nut Chicken Sticks

From Rachael Ray: 365 No Repeats

2 pounds chicken tenders
salt and fresh ground black pepper
1 C all-purpose flour
3 eggs
a splash of milk
2 C Honey Nut Corn Flakes
1 C bread crumbs
1 Tbsp sweet paprika
1 Tbsp poultry seasoning
2 Tbsp grill seasoning
1/4 C vegetable oil

Preheat the oven to 400. 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 nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on a nonstick cookie sheet. When all tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through.