Preheat oven to 400 degrees. Pour corn flakes into a large plastic zipper bag and close the bag. Use a rolling pin to turn the flakes into crumbs. Keep crushing corn flakes until you have 1 ½ cups of crumbs. Then, put the crumbs in a mixing bowl. Add the parmesan cheese, the pepper, and the garlic salt (or just plain salt – whatever you’d like). You could also try paprika or seasoned salt. Mix the dry ingredients together then melt the butter in a microwave safe bowl. Line a cookie sheet with aluminum foil. Take each chicken strip and dip it in butter. Roll each strip in the cornflake mixture. Place the strips in the pan. You can put them close to each other, but make sure to leave a little space in between. When you’re done, put the pan in the oven, and bake for 25 minutes. Remove the strips from the cookie sheet and arrange on a platter or in a serving bowl. Serve with your favorite dipping sauce–we like Ranch dressing.