1 Tbs honey
2 Tbs dijon mustard
1 1/2 pounds chicken breast tenders cut into 1 inch pieces
1 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon French’s Crispy fried onions
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon of salt (optional)
1 cup whole wheat flour
1/4 cup protein shake (I used vanilla Owyn) or one scoop of your favorite protein.
1/4 cup of buttermilk
1/2 Tbs of honey
To prepare chicken, combine chicken and buttermilk in a shallow dish or ziploc bag, cover and chill for 30 minutes. Drain chicken, discarding liquid.
Combine cornflakes and next 5 ingredients (cornflakes through pepper) Blend or process until its smooth and brown sugar texture.
Coat each chicken nugget with cornflakes mixture and place on cookie sheet that has been sprayed with cooking spray.
Arrange chicken in a single layer in pan. Bake at 350° for about 15 minutes before flipping and baking for another 5.
Make your waffles by spraying a waffle maker and pouring 1/4 cup (I used the mini waffle maker) of the mixed waffle ingredients.
Mix your dijon mustard and honey and serve with chicken and waffles. Enjoy!