Oven Fried Chicken Fingers

1 1/2 pounds chicken breast tenders (about 16 pieces)

1 C low-fat buttermilk

1 C coarsely crushed cornflakes (or rice krispies)

1/2 C seasoned breadcrumbs

2 Tablespoons instant minced onion

2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 tablespoon canola oil

1. Combine chicken and buttermilk in a shallow dish, cover and chill 15 minutes. Drain chicken, discarding liquid.

2. Preheat oven to 400 degrees

3. Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly on a jelly roll pan. Bake at 400 degrees for 6 minutes on each side or until done.

Notes: Kirkham loves this recipe and I will make anything that he will eat! The recipe calls for Honey Mustard dipping sauce, but I don't like that. We just add the chicken to salad or eat it as it. To make the sauce: mix honey and mustard (pretty complicated I know!).

(Andrea Leaver from Cooking Light)