I sent this recipe around to many of you after our May Supper Club, but I thought it would be a great thing to post on our new blog (thanks Meg!). I read about the ingredients of fast food chicken nuggets in this article and it is also where I got the recipe. The article really opened my eyes. The next day was Sunday and I happened to have some chicken breasts in the fridge, so I took them over to my parents' house and made chicken fingers with the little kids that were there. They were a hit! The big kids (adults) liked them too and they were all gone in a second. I hope you like the recipe too.
Crunchy Honey Mustard Chicken Fingers
1 pound chicken tenders (I just cut up chicken breasts into strips)
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed (I put the cornflakes in a Ziploc bag and crushed them--no mess)
Preheat oven to 425 degrees. Lightly grease a cookie sheet. In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.
In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet. Bake for 15 minutes, or when cooked through. Serves 4.