Whisk the eggs in one bowl. In another bowl, mix the crushed cornflakes, flour, smoked paprika, garlic powder, and salt. Dip each chicken strip first into the egg, then coat thoroughly in the dry mixture. Bake in a preheated oven at 220°C (425°F) for 18–22 minutes, turning halfway through. Alternatively, air fry at 180°C for 13–16 minutes, or pan-fry with minimal oil until golden and cooked through.