Season the chicken strips with the salt, pepper, garlic powder, paprika, and cayenne pepper. Let it sit.
Dip the chicken strips in the whisked eggs and let the excess drip off.
Cover the chicken strips with the crushed cornflakes crumbs.
Place the breaded chicken strips on a baking sheet.
Bake the chicken at 200°C (400°F) for 18 minutes, flipping at the 10-minute mark. Make sure not to overcook.
Serve the crispy chicken with a sauce made of low-fat mayo and sriracha.
