Place the chicken strips on a plate and season them evenly with salt, black pepper, and ground coriander. Make sure all sides are well coated with the spices.

Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.

In another bowl, beat the egg thoroughly. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.

Put the cornflakes into a ziplock bag and crush them using a rolling pin until they are in small crumbs. Transfer the crushed flakes into a bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.

Preheat your oven to 380°F (193°C). Line a baking tray with parchment paper. Arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle each piece with olive oil to help them crisp up while baking. Place the tray in the oven and bake for 15 minutes.

After that, carefully flip each chicken strip to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through and the coating is golden and crunchy.

Remove the tray from the oven and let the chicken cool slightly. Serve the strips hot or warm with your favorite dipping sauces or side dishes.