In a gallon sized zip lock bag, add chicken and evaporated milk; seal and refrigerate several hours, or over night.
Pre heat oven 375ºF. Line a jelly-roll pan with aluminum foil.
Finely grind the croutons in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the salt, pepper, cayenne, and paprika and shake to mix completely.
Remove chicken from the bag of milk, rinse, and drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the jelly-roll pan.
Bake until the coating crisps and browns; if browning too quickly, loosely cover with aluminum foil.Cook until an instant-read thermometer inserted in the thickest part of the pieces registers 160ºF, 35 to 40 minutes.
Transfer to a platter, serving hot or at room temperature. I hope you’ll try this recipe, and comments are appreciated!!