Crispy Chicken Fingers

  • Level: Easy
  • Total: 43 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
  2. 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.
  3. Serve with the mustard sauce.

Honey-Mustard Sauce:

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