These crunchy, crispy chicken fingers aren't just for kids. Corn Chex cereal is the simple base for an out-of-the ordinary coating, perfectly complemented by a sweet and snappy honey mustard dipping sauce.
cups Corn Chex™ cereal
cup yellow mustard
lb boneless skinless chicken breasts, cut into strips
tablespoons yellow mustard
Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
Meanwhile, stir together 2 tablespoons each honey and mustard.
Serve chicken with sauce for dipping.
Use any plain flavor of Chex® cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.
These chicken fingers make a great game-day snack or even a weeknight meal. For dinner, just add a green vegetable or salad on the side to make it a meal.
You can sub maple syrup for the honey in this dish with fine results.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.