Crispy Chicken Fingers

You really CAN have crispy chicken fingers without frying them.  Baked chicken fingers that you make at home have more flavor anyway because you can spice them up however you choose. My favorite spices for this recipe are garlic powder, onion powder, pepper, cumin and just a tiny dash of himalayan salt.  

If you have any "baked, not fried" recipes you would like to share, 

I would love to hear about them!  

Here is a short video of how to prepare Crispy Chicken Fingers by The Food Network's, Ellie Krieger:

Ingredients

• 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: Corn Chex or cornflakes)
• 1/4 teaspoon salt
• Freshly ground pepper
• Honey-Mustard Sauce, recipe follows

Directions

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.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

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

Yield: 1 1/4 cups

Recipe courtesy of Food Network, Ellie Krieger.