This is Carol Peterson's recipe from the cooking classes she does in our ward. I love, love, love these. The sauce is really good, too. It's also good with bbq sauce.
1/3 cup all-purpose flour
1 large egg, lightly beaten
Salt and pepper
4 cups crisp rice cereal (rice chex)
2 Tbsp vegetable oil
1 1/2 lbs chicken tenders (I just cute up chicken breasts into nugget size pieces)
1/2 cup sour cream
2 Tbsp dijon mustard
1 Tbsp honey
Preheat oven to 450 degrees. Place flour in a shallow bowl, and egg in a second bowl. Season with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken; first in flour; shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10-15 minutes, turning over halfway through.
Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders with creamy honey mustard dipping sauce.
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