Crunchy Oven-Baked Chicken Toes
You can help children as young as age 4 make this fun supper with dipping sauces featured in Ray's new book for kids, Cooking Rocks!
- 1 cup cornflakes
- 1 cup plain bread crumbs
- 2 Tbs. brown sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. allspice
- 3 Tbs. canola oil
- 1 1/2 lb. chicken breast tenders
- 1/3 cup flour
- 2 eggs, beaten
- 1/4 cup honey mustard
- 1/4 cup barbecue sauce
Ask a grown-up to preheat oven to 375°F.
Step 1: In a pie pan or other shallow dish, pour out cornflakes. Crush cereal with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice.
Step 2: Ask a grown-up to help you drizzle oil evenly over the breading, tossing and turning it to mix oil all through the bread crumbs and crushed-up cornflakes. After your helper cuts chicken into 2" pieces, coat chicken with flour and eggs, then dip in the special crunchy breading. Arrange on a nonstick baking sheet. Ask your helper to place chicken in oven; cook 15 minutes or until crisp and brown.
Step 3: When chicken comes out of the oven, make the dipping sauce: Mix together honey mustard and barbecue sauce in a small bowl.
Each child-size serving (one-sixth of the recipe): 337 calories, 32 g protein, 23 g carbohydrate, 11 g fat (2 g saturated), 1 g fiber, 137 mg cholesterol, 68 mg calcium, 3 mg iron, 697 mg sodium.