These chicken fingers are so easy to make you will never buy another shop bought chicken nugget again, you can fill a soft roll with the nuggets, salad a cheese slice and some of the honey mustard dressing to make a delicious meal.

Serves 4

4 Large Chicken Breasts, boneless, skinless, and cut across into ½ inch thick slices

120ml Low fat Buttermilk

Low Calorie Cooking Spray

140gms Cornflakes

¼ tsp Salt

Pinch of Freshly Ground Black Pepper

Preheat the Oven to 200c/gas 6/400f

Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes.

Coat two baking sheets with the cooking spray.

Put the cornflakes in a sealable plastic bag and crush with a rolling pin.

Transfer the cereal crumbs to a shallow dish and season them with the salt and pepper.

Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets.

Bake for 10 minutes then turn over and bake on the other side for a further 10 minutes or until golden brown the thoroughly cooked.

Leave to cool on the baking sheets for a few minutes, as they will become crispier.

Serve with the mustard sauce on the side.

Honey Mustard Dressing

This dressing sauce also make a fantastic sandwich spread or salad dressing, and will keep about a week in the fridge.

1tbs Dijon Mustard

3tbs Low Fat Mayonnaise 

3tbs Honey

In a small bowl, stir together the mustard, mayonnaise until smooth, stir in the honey. This is quite a fiery dressing because of the mustard, if you prefer you could use the mayonnaise mixed with some chilli sauce or just forget the above and enjoy with good old Ketchup.