Crispy baked chicken fingers with honey-mustard dipping sauce

• 1 1/4 lb boneless, skinless chicken breast, cut across into 1/2 inch pieces
• 1/2 cup low fat buttermilk
• cooking spray
• 4 cups whole-grain corn cereal (corn/wheat chex or cornflakes)
• 1/4 tsp salt
• ground pepper
• honey-mustard sauce, recipe follows

Preheat oven to 400 degrees.

Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin or your hand. Transfer crumbs to a shallow dish. Season the chicken with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8-10 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier. Enjoy with the honey-mustard dipping sauce. I served it along side some chicken broth mashed taters and corn with "I cant believe it's not butter" spray. Enjoy!

Honey-Mustard dipping sauce:

• 1/2 cup Dijon mustard
• 1 tbsp mayonnaise
• 3 tbsp honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey. Serve.