For the chicken: Preheat oven to 400 degrees. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside.
In a separate shallow dish whisk together eggs until well blended.
Working with one chicken strip at a time, dredge both sides well in flour. Transfer to eggs coat both sides.
Transfer to wire cooling rack on baking sheet, repeat process with remaining chicken (leave space between each piece so it cooks even).
Spray each piece lightly with olive oil cooking spray. Bake in preheated until center registers 165 on thickest piece, about 15 - 20 minutes.
Cool several minutes (coating will crisp it up even more as it rests a few minutes), season with more salt if needed, serve warm with Creamy Honey Mustard Dipping Sauce.
For the dipping sauce: Stir together all ingredients in a small mixing bowl while seasoning lightly with salt to taste. Cover and store refrigerator until ready to serve.
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