Oven Fried Chicken Fingers with Honey Mustard Sauce
Makes 6-8 servings. Difficulty
For the honey mustard sauce: 1/4 cup honey 1 Tablespoon gf dijon mustard
For the chicken fingers: 1-1/2 lbs. chicken breast tenders 1/2 cup buttermilk 2-1/2 cups crushed gf cornflakes 1 teaspoon onion powder 1 teaspoon paprika 1/4 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1 teaspoon salt 1 Tablespoon vegetable oil
To prepare the sauce, combine the honey and mustard in a small bowl; cover and chill.
Preheat the oven to 400°F.
Place the chicken tenders in a 8-inch square baking dish and pour the buttermilk over the top. Cover and chill for 15 minutes. Drain the chicken and discard the buttermilk.
Spread the oil evenly on a jelly-roll pan. Combine the cornflakes, onion powder, paprika, thyme, pepper and salt and place in a large zip-lock bag. Add 4 chicken pieces to the bag; seal and shake to coat. Place the coated chicken pieces in a single layer on the oiled baking sheet. Repeat procedure with remaining chicken. Bake at 400°F for 4 minutes per side or until done. Serve with sauce.