Crispy Chicken Fingers

Name: Crispy Chicken Fingers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces; 1/2 cup low-fat buttermilk; Nonstick 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; 1/2 cup Dijon mustard; 1 tablespoon mayonnaise; 3 tablespoons honey

Getting reviews...

Level: Easy
Total: 43 min

Prep: 15 min
Inactive: 20 min
Cook: 8 min

Yield: 4 servings

Level: Easy
Total: 43 min

Prep: 15 min
Inactive: 20 min
Cook: 8 min

Yield: 4 servings

Ingredients

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

1/2 cup low-fat buttermilk

Nonstick 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

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

Directions

Watch how to make this 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.