- 1 cup cornflakes cereal, any brand
- 1 cup breadcrumbs
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon allspice
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 pounds chicken breast tenders, cut into 2-inch pieces
- 1/4 cup honey mustard
- 1/4 cup barbecue sauce
Pre-heat the oven up to 375°F.
Make the breading: Pour the cornflakes into a pie pan or other large, shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper and allspice.
Drizzle the vegetable oil evenly over the breading, pouring the oil out slowly. Toss and turn it to mix the oil all through the breadcrumbs and crushed up cornflakes.
Pour the flour into another shallow dish and the beaten eggs into a third one. Turn the chicken in flour, then in the eggs and then in the special, crunchy breading. Arrange the chicken toes on a nonstick baking sheet.
Wash your hands after handling the raw poultry.
Place the chicken toes in the oven and cook until crisp and brown all over, about 15 minutes.
When the toes come out of the oven, it's time to stir up the sauce for dipping them. Mix together honey mustard and barbecue sauce in a small bowl. Dip your hot chicken toes into the honey mustard barbecue sauce.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit