Begin by preparing the breadcrumbs. Combine the panko breadcrumbs, butter, turmeric, cayenne, and one teaspoon of salt in a large bowl. Mix everything together to ensure that the breadcrumbs are covered in butter.

In another bowl, add the flour, sweet paprika, one teaspoon of salt and one teaspoon of black pepper and mix to combine.

In another bowl, beat the eggs with one teaspoon of salt and one teaspoon of black pepper until fully combined.

Preheat the oven to 425 degrees F. Line a baking tray with parchment paper and set aside.

Begin breading your chicken strips. Dip a chicken strip into the flour mixture and coat it entirely with flour. Tap it against the bowl to shake off any excess flour.

Next, dip the chicken strip into the egg mixture and stir to coat again. Tap against the bowl to get rid of any excess egg.

Finally, dip the chicken strip into the breadcrumbs and roll it around to coat all sides. Gently pat the breadcrumbs on the chicken strip ans shake off the excess once fully coated. Place the breaded chicken strip on the baking sheet and continue to repeat this process until all the chicken strips are breaded.

Bake in the oven for 30 minutes, flipping the chicken strips over halfway through cooking.

While the chicken strips are baking, make the Honey-Mustard sauce my simply combining the honey and mustard in a small bowl. Set aside until you are ready to serve.

After 30 minutes, remove the chicken strips from the oven and let them rest for 5 minutes. They should be golden brown in colour. Serve immediately with a side of Honey-Mustard sauce and enjoy!