Crunchy Oven-Baked Chicken Toes

Kitchen Concoctions:

Prep Time: 20 minutes Cook Time: 15-20 minutes Serves: 4

2 1/2 cups cornflakes cereal

1 cup breadcrumbs

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon allspice

3 tablespoons vegetable oil

1/2 cup all-purpose flour

2 eggs, beaten

1 1/2 pounds chicken breast tenders, cut into 2-inch pieces by a grown-up helper (GH)

3 tablespoons honey

3 tablespoons Dijon mustard

1/3 cup barbecue sauce

Preheat oven to 375°F. Spray a baking sheet with cooking spray.

Make the breading: pour the cornflakes into a pie pan or other large, shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, ¼ teaspoon each salt, pepper and allspice.

Drizzle the vegetable oil evenly over the breading. Toss and turn it to mix the oil all through the bread crumbs and crushed up corn flakes.

Pour the flour into another shallow dish. Add the ¼ teaspoon each salt, pepper and allspice to the flour. Add the beaten eggs into a third shallow dish.

Season chicken pieces with remaining salt, pepper and allspice. Turn the chicken in flour, then in the eggs and then in the special, crunchy breading. Arrange the chicken toes on prepared baking sheet.

Place the chicken toes in the oven and cook until crisp and brown all over, about 15-20 minutes.

When the toes come out of the oven, it's time to stir up the sauce for dipping them. Mix together honey, mustard and barbecue sauce in a small bowl. Dip your hot chicken toes into the honey mustard barbecue sauce.