Crispy Chicken Fingers (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces |
1/2 cup lowfat buttermilk |
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 |
Directions:
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.
4. Honey-Mustard Sauce:
5. 1/2 cup Dijon mustard
6. 1 tablespoon mayonnaise
7. 3 tablespoons honey
8. In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
9. Yield: 1 1/4 cups
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