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Chicken Nuggets with Mustard Dipping Sauce

Posted Sep 12 2008 11:27am

From Cooking Light, August 2003. This would make a great party dish or appetizer.

1/2 cup low-fat buttermilk
1 1/2 lbs. skinless, boneless chicken breast, cut into 40 pieces
3 3/4 cups corn flakes
1 teaspoon paprika
1/2 teaspoon sugar
Pinch of kosher salt
Cooking spray

1/2 cup prepared mustard
1/4 cup honey
1/2 teaspoon grated peeled fresh ginger

1. To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.

2. Preheat oven to 375 F.

3. Place corn flakes, paprika, sugar and salt in a food processor; process until corn flakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375 F. for 15 minutes or until done.

4. To prepare sauce, combine mustard, honey and ginger. Serve with chicken. Makes 8 servings.

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