Chicken Strips

This is an easy last minute dinner idea. My husband loves to dip these chicken strips in BBQ sauce. I like the honey mustard sauce. Cook up a big batch and then put the left overs in an airtight container. You will find that the left overs aren't good for dipping any more. The corn flakes get really soggy. But I found that if you cut up the left overs into small cubes they are excellent in my chicken pot pie. The soggy flakes actually help to thicken the sauce while cooking. By the time the pot pie is done cooking there is no trace of flakes left. Super yummy! Here is the link for my pot pie.

2 chicken breasts, cut into 6-8 short strips a piece. About 15 strips altogether

coat the chicken breasts in:

1/2 cup buttermilk

In a plastic bag or bowl dump:

2 c cornflakes
1/2 cup bread crumbs

Cover the buttermilk-soaked chicken in cornflake mix. Lay the chicken strips on a greased cookie sheet. I like to line mine with tin foil first. I like to take a few handfulls of cornflakes and make sure the chicken is really covered in flakes. Press the flakes down into the chicken.

Bake uncovered at 400 for 20 minutes

Serve with BBQ sauce or Honey mustard dip.
Honey mustard dip:

1/2 cup mayo
4 tsp Dijon mustard
2 T honey