Crispy Baked Chicken Strips

1/4 c. salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 c. flour
7 tbsp. butter, melted
2 c. finely crushed Corn Flakes cereal

Dissolve salt in 1 qt. cold water. Add chicken to brine, cover, and refrigerate for 30 minutes. Remove cutlets from brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat oven to 400°F. Place an oven-safe baking rack on a baking sheet. Place flour and butter in separate bowls. Place crushed cereal flakes in a shallow pie plate. Dip chicken pieces in flour, then butter, then crushed cereal, shaking off excess in between each step. Place coated chicken strips on prepared baking rack.

Bake 15 to 20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.