Cook The Book: Crispy Chicken Fingers

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Serious Eats


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1 1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2-inch-thick slices

1/2 cup lowfat buttermilk

Cooking spray

4 cups whole-grain corn cereal such as Corn Chex or corn flakes

1/4 teaspoon salt

Pinch of freshly ground black pepper

Honey-Mustard Sauce (recipe follows)

1/3 cup Dijon mustard

2 teaspoons mayonnaise

2 tablespoons honey

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