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Crispy Chicken Fingers




Source of Recipe


Unknown


List of Ingredients






1 1/4 pound boneless -- skinless chicken breasts, cut across into 1/2-inch pieces

1/2 cup low fat buttermilk

Cooking spray

4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)

1/4 teaspoon salt

Freshly ground pepper

Honey-Mustard Sauce -- recipe follows




Recipe






Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a

shallow dish. Cover and chill for 15 minutes.



Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic

bag and crush with a rolling pin. Transfer the crumbs to a shallow dish.

Season the chicken with the salt and a few grinds of pepper. Dip each piece

of chicken in the cereal to fully coat and arrange on the baking sheet. Bake

until cooked through, about 8 minutes. Leave the chicken on the baking sheet

to cool slightly. It will become crispier.



Serve with the mustard sauce.



Honey-Mustard Sauce



1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey



In a small bowl, stir together the mustard and mayonnaise until smooth. Stir

in the honey.



Yield: 1 1/4 cups