Crispy Chicken Fingers

By Brandymoe

Ingredients

• 1 1/4 Lb Chicken Breasts, cut across
• 1/2 Cup Lowfat Buttermilk
• Cooking Spray
• 4 Cups Whole Grain Cereal (Corn chex or cornflakes)
• 1/4 Tsp Salt
• Ground Pepper
• Honey Mustard Sauce
• Honey Mustard Sauce
• 1/2 Cup Dijon Mustard
• 1 Tbl Mayo
• 3 Tbl Honey

Preparation

Step 1

Preheat 400.

Combine chicken and buttermilk in shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet. Put cereal in sealed plastic bag and crush with rolling pin. Transfer into baking dish. Season the chicken with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on baking sheet. Bake until cooked through, about 8 minutes. Leave chicken on baking sheet to cool slightly.