Oven “Fried” Chicken Fingers with Honey-Mustard Dipping Sauce

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

Preparation

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.

Source: cookinglight.com