Oven Fried Chicken Fingers with Honey-Mustard Dipping Sauce
from Cooking Light




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servings: servings (serving size: 2 chicken tend
*BETA
 
INGREDIENTS

Sauce:
1/4 cup honey
1/4 cup spicy brown mustard
Chicken:
1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
DIRECTIONS

To prepare sauce, combine honey and mustard in a small bowl; cover and chill.

Preheat oven to 400°.

To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400° for 4 minutes on each side or until done. Serve with sauce.
NUTRITION Calories: 185 (18% from fat) | Fat: 3.7g (sat 0.8g,mono 1.2g,poly 1.2g) | Fiber: 0.3g | Sodium: 306mg
Carbs: 16g | Protein: 21.6g

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