Crispy Chicken Strips with Herb Crust

Heat your oven to 375 degrees. In large bowl, mix together panko, dressing packet, cheese, garlic powder, salt, pepper, and cayenne until everything is evenly distributed.

Put beaten egg in shallow dish. Dip each chicken strip in egg, letting excess drip off - not too wet or coating won't stick properly.

Roll chicken strips in breadcrumb mixture, pressing firmly so crumbs stick to meat. You want good coverage. (Press coating into meat with your hands - gentle but firm, like you're tucking in a baby.)

Place coated strips on baking sheet lined with parchment. Give them space so they don't steam each other.

Bake 12-15 minutes until coating is golden and chicken feels firm when you press it. Internal temperature should reach 165 degrees.