Slice the chicken breasts length wise about ¾ of an inch in width; you’ll get about 3 strips per chicken breast.  Make sure you remove the chicken fillet first so there should be a total of 4 per chicken breast.

In a pie plate or deep-dished plate add the flour and season with salt, pepper, and 1 tbsp of the paprika; mix well.  In a pinch, you can use a clean bag and shake the chicken in the flour rather then dredging.

In another pie plate or deep-dished plate put the eggs and water, whisk the eggs to make an egg wash.  Again, season the egg wash with salt and pepper.

Finally in a third plate or deep dished plate add the bread crumbs, the garlic, the remaining tbsp of paprika, ½ tsp of salt and ¼ tsp pepper; mix well.

So now you have a little assembly line;

Pat the chicken pieces dry with a paper towel and then season with salt and pepper.

Spray the baking sheet with some cooking spray (you’re probably going to need to use 2 baking sheets).

Then piece by piece put the chicken in the flour, then in the egg wash, shake the excess egg wash off, and then place in the breadcrumb mixture.  Push the breadcrumb mixture onto the chicken to ensure it is well coated.  Place the breadcrumb coated chicken on the greased baking sheet.

Once all of the chicken has been coated, cover the chicken on the baking sheet with plastic wrap and place the chicken in the fridge for at least 30 minutes to let the breading set.

Preheat your oven to 375.

Bake the chicken for 18 to 20 minutes, flipping the chicken once after about 10 minutes.  Spray the top of the chicken tenders with some cooking spray before you flip them.

Season the chicken fingers with salt as soon as they come out of the oven.

Serve with my Spicy Asian BBQ sauce:

                            ¼ Cup Hoisin Sauce

                            2 tbsp hot sauce

                     1 tbsp soy sauce

                     5 dashes sesame oil

– Combine all ingredients and warm slightly (I just microwaved it!).