Crispy Chicken Fingers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 328 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 1 grams
- Protein
- 36 grams
- Total: 43 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 8 min
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.