Crispy Chicken Fingers with Honey Mustard Sauce

By KDCooks

Ingredients

• For mustard sauce:
• 11/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces or tenderloins
• 1/2 cup lowfat buttermilk
• Cooking spray
• 4 cups cornflakes cereal
• 1/4 teaspoon salt
• Freshly ground pepper
• Honey-Mustard Sauce:
• 1/2 cup Dijon mustard
• 1 tablespoon mayonnaise
• 3 tablespoons honey

Preparation

Step 1

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.

Mustard Sauce:

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