Crunchadee Fingers

11:24 AM

Chicken has snuck its way back into our kitchen.  It’s almost impossible for me to leave it out of the menu for the week because the kids like it the most.  My children have gone from not picky to VERY picky.  It could have something to do with them being guinea pigs and testing all of these recipes.  Part of my duty as a parent is to expand their palettes, so the testing will continue.
This doesn’t mean the testing won’t include recipes dedicated to them too.  In honor of the kids, I made Cooking Light’s healthier chicken tenders with honey mustard sauce.  The Oldest expected her Frozen White Meat Nuggets with loads of ketchup, but Wee Bit loved them.  Serve with apple sauce, baked beans and green beans!
What You Will Need:

1 lb skinless chicken tenders
1 C corn flakes, crushed
1 C buttermilk
What You Already Have:
2 pieces of stale bread
½ tsp Italian Seasoning
½ tsp paprika
¼ tsp dried thyme
½ C mustard
½ C honey
Vegetable oil
Pie plate
Rimmed baking pan
1)      Preheat oven to 400˚.
2)      Soak chicken tenders in buttermilk in fridge for at least 15 minutes.

3)      While chicken marinates, chop breadcrumbs in food processor.  Add cornflakes, thyme, paprika and Italian Seasoning to breadcrumbs.  Pulse and transfer to large, sealable bag.

4)      Coat bottom of baking sheet with vegetable oil.

5)      Remove chicken from fridge.  Discard buttermilk.  Add half of chicken to bag and seal bag.  Shake until chicken is coated.  Transfer coated chicken to baking pan.  Repeat with remaining chicken.

6)      Bake in oven for 12 minutes, turning over once after 8 minutes.
7)      While baking, prepare mustard sauce.  Mix mustard and honey in small bowl.  Serve with chicken.

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  1. You little temptress, sounds yummy!

  2. That looks yummy and healthy! Thanks for stopping by!

  3. oooo that looks deeeelicious!! thanks for stopping by my blog and for the home buying advice! i think that we'll be able to do it, but it sounds so scary right now! your comments are really comforting :)


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