Preheat the oven to 425°F. Line a rimmed baking sheet with parchment, set an oven-safe wire rack on top, and coat the rack lightly with cooking spray.

Heat the olive oil in a skillet over medium. Add panko and stir for 3 to 4 minutes, until pale golden. Cool slightly, then mix with Parmesan.

Pat the chicken strips dry. In one shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk eggs and milk. Place the toasted panko mixture in a third bowl.

Coat each strip lightly in flour and shake off excess. Dip in egg, let excess drip away, then press firmly into the panko mixture. Arrange on the rack without touching.

Mist the tops with cooking spray. Bake for 12 to 16 minutes, turning once, until crisp and the thickest strips reach 165°F. Begin checking early because thin pieces cook quickly.

Rest on the rack for 3 minutes. Serve hot with ketchup, yogurt ranch, honey mustard, or your favorite dipping sauce.