Crispy Chicken Fingers w/ Dippin' Sauce

If you squint a bit and use just a tiny bit of imagination, these taste like chicken mcnuggets. And the sauce doesn't hurt. The sister gives it 4.75 (out of 5) stars.

Crispy Chicken Fingers w/Dippin' Sauce
Serves 4

1.25 lbs of chicken tenderloins(if you can't find those, cut 1/2 inch slices from chicken breasts)
1/2 cup lowfat buttermilk
4 cups whole grain corn cereal (I used corn chex)
salt
pepper
sauce (to follow)

Preheat over to 400 degrees

Combine the chicken and buttermilk ina shallow dish,turn the chicken to coat it with the buttermilk. Cover and chill for 15 minutes.

Put the cereal in a seal-able plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season them with salt and pepper. Dip each piece of chicken in the cereal to fully coat and place on baking sheet sprayed with cooking spray. Bake until cooked through, about 8-10 minutes. Leave the chicken on the baking sheet to cool slightly, as it will become crispier.

I'm thinking you could also make this spicy by adding some red pepper flakes to the cereal mixture.

Honey-Mustard Sauce
makes about 2/3 cup

Ingredients:

1/3 cup dijon mustard
2 tsp mayo
2 tbsp honey

Combine mustard and mayo until smooth. Add honey and chow down!