Recipe - Crispy Chicken Fingers

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: cornflakes)
1/4 teaspoon salt Freshly ground pepper
Honey-Mustard Sauce, recipe follows
  • Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
  • 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.
Source: allrecipes
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