Healthier Crispy Chicken Fingers
Adapted from Ellie Krieger
1-1/4 pound boneless, skinless chicken tenderloins
1/2 cup lowfat buttermilk
4 cups whole-grain cereal (I used 1/2 Corn Chex & 1/2 Cornflakes)
Salt & pepper
1/2 cup Dijon mustard
1 Tablespoon mayonnaise
3 Tablespoons honey
Preheat oven to 400o F. Combine the chicken and the buttermilk in a shallow dish. Cover and chill for 15 minutes.
Pulverize cereal in a food processor. You could put the cereal in a plastic bag and crush with a rolling pin, it just won’t be as fine or evenly crushed.
Spray a baking tray with cooking spray. Season the chicken well with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking tray. Bake until coked through, about 10 minutes. Leave the chicken on the baking tray to cool slightly, it will get crispier.
While chicken is baking make the honey-mustard sauce by combining mustard and mayonnaise until smooth. Stir in honey.