Crispy Chicken Fingers
| POINTS® Value: 7 Servings: 4 |
Ingredients
| 1 1/4 pound(s) uncooked boneless, skinless chicken breast, (either cut into strips or use chicken tenders) | |
| 1/2 cup(s) buttermilk | |
| 4 cup(s) corn flakes | |
| 1/4 tsp table salt | |
| 1/2 cup(s) Dijon mustard | |
| 1 tbsp Kraft Light Mayonnaise | |
| 3 tbsp honey | |
Instructions
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. In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
From recipe extraordinnaire: Megan.
