Crispy chicken fingers

  • For the chicken fingers
  • Cooking spray
  • 560g boneless, skinless chicken breasts, cut across into 1-cm pieces
  • 120ml low-fat buttermilk
  • 115g whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 tsp salt
  • Freshly ground pepper
  • Honey-mustard sauce, recipe follows
  • For the honey-mustard sauce
  • 110g Dijon mustard
  • 60g honey
  • 1 tbsp mayonnaise
Preheat oven to 200°C/ gas mark 6. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 mins.

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 mins. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

For the honey mustard sauce: In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Rule the Kitchen with More Recipe Faves

Curried Chicken Wraps
Curried Chicken Wraps
Time
40
Serves
6
Difficulty
Med
Pulled BBQ Chicken Sandwiches
Pulled BBQ Chicken Sandwiches
Time
31
Serves
6
Difficulty
Easy
Oven Fried Chicken
Oven Fried Chicken
Time
50
Serves
4
Difficulty
Med
Chicken and Rocket Pitta Pockets
Chicken and Rocket Pitta Pockets
Time
-
Serves
4
Difficulty
Easy