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Inspired by howsweeteats.com
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside. Pound the chicken with a meat tenderizer until it is about 1/4 to 1/2-inch in thickness. Cut each chicken into 3-inch strips. Season the chicken well on both sides with salt and pepper.
In a shallow bowl, add flour. In another shallow bowl, lightly beat the eggs and add balsamic. In a final shallow bowl, combine bread crumbs, seasoning and grated parmesan cheese. Dip each piece of chicken in the flour then beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere. Place chicken pieces on the wire rack and spray each with a mist of olive oil (non stick spray). Place in the oven and bake 10-12 minutes. Remove from the oven, gently flip each piece over and mist the top side with spray. Bake for 10-12 minutes more.
NOTE: the key to crunchy chicken and keeping the breading on is the wire rack and the misting spray. Another option is to cook the chicken in an air fryer.
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