Dijon Baked Chicken Fingers

1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. In a small food processor, pulse the Corn Flakes with the salt and paprika until finely ground. Remove to a shallow bowl and drizzle in the olive oil. Whisk with a fork until the Corn Flake crumbs are coated and not clumping together.
3. In a second bowl, beat the eggs until smooth.
4. In a large mixing bowl, combine the Dijon and garlic. Add the chicken strips and toss until well coated.
5. Working one by one, dredge the chicken in the Corn Flake mixture, shaking off any excess. Dip the tenders in the egg and return them to the Corn Flakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet.
6. Bake in the oven until golden and crispy, 15 to 20 minutes. Remove tray from oven. Allow to cool slightly on the tray, then serve alongside ketchup and mustard.