Shelly's Recipe

OVEN FRIED CHICKEN FINGERS WITH HONEY-MUSTARD DIPPING SAUCE

Category: Chicken

Sauce
1/4 cup honey
1/4 cup spicy brown mustard

Chicken
1 1/2 lb chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tbsp instant minced onion
1 tsp paprika
1/4 tsp dried thyme and black pepper
1 tbsp olive oil

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.

Spread oil evenly in a jelly-roll pan. Combine cornflakes and next 5 ingredients in a large plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Arrange chicken in a single layer in pan. Repeat with remaining chicken. Bake for 4 minutes on each side or until done. Serve with sauce. Serves 8.