Chicken strips & honey mustard.

Chicken Strips and Honey Mustard

Makes 4 small 2 large portions. Recipe from Simple Bites.

Ingredients

around 1 lb. boneless & skinless chicken breast, cut into strips. (organic free range whenever you can swing it.)

1/2 c. buttermilk, (I didn’t have so I used whole milk with a few drops of lemon juice)

sea salt & fresh cracked black pepper

1/2 t. paprika

1 c. corn flakes, crushed into fine crumbs, (the closed cereal I had was chex, worked fine)

1 c. panko bread crumbs

sea salt & fresh cracked black pepper

1/3 c. Mayo

1-2 T. liquid honey, to your taste

2 heaping T. Dijon mustard (I used spicy brown, it was bomb!)

Preparation

So this is super easy, especially if you bought your chicken already in strips. Combine buttermilk, salt and pepper and paprika in a bowl. Marinate strips of chicken in mixture and put in fridge for 15-20 minutes. While chicken marinates combine corn flakes (already crushed well)m and panko bread crumbs and crush more to make panko bread crumbs a bit finer and set aside. Make honey mustard by combining mayo, honey, and mustard and mixing well, store in fridge until ready to serve(d. Take out marinated chicken strips and coat in bread crumb/cereal mixture and place directly on sprayed/greased oven rack (place tin foil or a large cookie sheet on rack below to catch droppings). Bake at 375 degrees for 20-25 minutes (depending on thickness). Set to broil and brown/crisp tenders for an additional 3 minutes. Serve with honey mustard dipping sauce. Some serious yum factor going on here.