1 1/2 lbs chicken tenders or skinless, boneless chicken breast cut into 1-inch wide slices
1 cup low-fat well-shaken buttermilk
1/2 tsp salt
3 cups original corn flakes
2 teaspoons smoked paprika
1 teaspoon granulated garlic
1/2 tsp freshly ground black pepper
1/4 cup Dijon mustard
2 Tbs honey
2 Tbs mayonnaise
In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours.
When ready to cook, preheat oven to 350 degrees. Spray a baking sheet with cooking oil.
Add cornflakes to a food processor or blender, add paprika, garlic, salt and pepper and pulse until it resembles coarse breadcrumbs. Transfer the crushed cereal to a shallow bowl or dish.
Working with no more than three pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl. Dip the chicken in the crumb mixture and coat well, pressing lightly on the chicken so the crumbs adhere on all sides. Transfer the chicken to the prepared baking sheet and bake for approximately 12 minutes.
While the chicken is cooking, in a small dish, stir the mustard, honey and the mayonnaise until well combined.
Serve the chicken tenders hot or warm, with the sauce on the side for dipping. Enjoy!