Mc What? Matthew prefers these homemade nuggets and sauce to any breaded, deep-fried mystery meat meal. Chris and I really like them, too. More sauce, please!
1-2 lbs boneless, skinless chicken tenders or chicken breasts sliced into strips
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. honey mustard
1/4 c. light mayonnaise
6 c. cornflakes
3/4 c. peach or apricot preserves (we're slightly partial to peach)
3 Tbsp. light mayonnaise
1 1/2 Tbsp. honey mustard
1 tsp. rice vinegar, or to taste
Heat the oven to 450 degrees.
In a large bowl or ziploc bag, mix together the chicken, salt, pepper, mustard and mayonnaise.
To make the coating, place the cornflakes in a sealed bag and crush them. Then transfer the crushed cornflakes to a large shallow bowl or plate.
Dredge the chicken in the cornflakes and arrange the pieces on a cookie sheet. (Or on a rack over a baking sheet, if you are lucky enough to have one of those). Try to space the pieces an inch or so apart for even cooking and browning.
Bake the chicken for 15 minutes or until the chicken is cooked through and crispy on the outside (they will crisp even more as they cool).
For the sauce, mix together the preserves, mayonnaise, mustard and vinegar in a small bowl. Refrigerate until it's time to eat!
Adpated slightly from "Crunchy Chicken Tenders With Apricot Dipping Sauce," Family Fun Magazine, June 2008, p. 88.