Chicken Crunch Fingers

• 2 lbs boneless skinless chicken breasts (pounded thin)
• 6 cups corn flakes cereal, coarsely crushed
• 1 34 cups hellman's light mayonnaise
• 3 tablespoons yellow mustard (or 2 of dijon)
• chives
• cayenne pepper
• garlic powder
• paprika
• salt (if not using kosher chicken)

1. Flatten chicken breasts, rinse well.
2. Cut into nugget sized pieces.
3. Add several tablespoons of flour to chicken (so that mayonnaise will adhere well) and mix.
4. Mix mayonnaise, mustard, chives, and seasonings in a bowl according to personal taste.
5. Dip chicken into mayonnaise coating well and then coat well with cornflakes.
6. Place on a parchment lined baking sheet (can use foil but it'll stick) leaving a little room between pieces.
7. Cover with foil and bake for 20 minutes in a 400 oven.
8. Remove foil and continue baking until crispy but not dark brown (or will taste very dry).
9. Enjoy!

chicken breasts, corn flakes cereal, mayonnaise, yellow mustard, chives, cayenne pepper, garlic, paprika, salt

Taken from www.food.com/recipe/chicken-crunch-fingers-295423 (may not work)