Ingredients

• 1 tablespoon olive oil, or as desired
• 6 chicken breasts, cut in half lengthwise (butterflied)
• salt and ground black pepper to taste
• ¾ cup all-purpose flour
• 1 tablespoon paprika
• 2 eggs, beaten
• 2 cups seasoned bread crumbs (or panko)

Steps

1. Preheat oven to 425F/220C. Line two large baking sheets with parchment paper drizzled with olive oil.
2. Flatten chicken breasts (and tenders) to 1/4-inch thickness. Season chicken with salt and pepper.
3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs together on a separate large plate.
4. Dip each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken. (Tip: Manipulate dry ingredients with one hand and the wet ingredients with the other).
5. Arrange chicken on the sheet. Drizzle olive oil over each piece of chicken.
6. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165F/74C.