Cut the chicken thighs into strips approximately the size of a finger. We’re using chicken thighs because they are the softest cut for kids, but you can also use pre-cut chicken tenders from the store.
Step 3
Season the chicken strips with salt, pepper, garlic powder, paprika, cumin, and a drizzle of olive oil. Mix everything until well combined. Set the seasoned chicken aside and reserve it for later. Grease a baking tray with avocado oil spray and reserve for later.
Step 4
Set up a dredging station on your countertop. Place three plates: on one plate, put the flour; on the second plate, place the beaten eggs; and on the third plate, place the panko crumbs.
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