Recipe courtesy of Ellie Krieger
Crispy Chicken Fingers
Total:
43 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
43 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

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

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:

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

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