• In a food processor, place the cornflakes, paprika, garlic powder, Parmesan cheese and Italian seasoning and pulse until you have fine crumbs. Place the crumbs into a wide shallow plate (a pie plate is ideal) and set aside.
• In a medium bowl, lightly beat the eggs with the water, salt and pepper.
• Preheat the oven to 425ºF.
• Place parchment paper on a rimmed sheet pan. Melt the butter and drizzle it or brush it onto the lined sheet pan to coat the parchment paper.
• Working with one chicken strip at a time, dip the chicken in the egg mixture. Allow any excess egg to drip from the chicken and then dredge in the crumb mixture pressing each strip lightly so the coating adheres to the chicken. For a thicker coating, dip the chicken into the egg and the crumbs coating for a second time before placing the chicken onto the prepared sheet pan.
• Place the chicken strips on the sheet pan in a single layer, leaving some room between each strip (about 1 inch). This will help the chicken crisp up properly. Spray the top of the chicken with oil spray.
• Bake for 20-30 minutes or until the chicken is golden brown, crispy and reaches an internal temperature of 165°F. Cooking time will vary depending on the thickness of your chicken strips.
• Remove from the oven and transfer to a serving dish. Pour hot honey over the chicken and serve, garnished with chopped parsley or chives.

Air Fryer Instructions:

• Preheat the air fryer to 400ºF. Spray the air fryer basket with cooking spray. Place the coated chicken in the air fryer and lightly spray the chicken with cooking spray. Don’t overcrowd the basket. Cook for 8 minutes, then flip the chicken strips and lightly spray with cooking spray. Cook for an additional 7 minutes or until the chicken is golden brown and cooked through.