Combine onion and flour in a resealable plastic bag. Crush onions with either your hand or a rolling pin. You can either leave onions in bag or transfer them to a plate.

Dip chicken strips into the beaten egg, then into the onion mixture.

Place each strip on a lightly greased (sprayed) baking sheet or a casserole dish.

Lightly season, if preferred, with garlic powder and paprika. (optional)

Bake, uncovered, at 400 degrees for about 20 minutes until golden brown and juices run clear.