My daughter found this recipe in Rachel Ray's cookbook for kids and it was a hit with the whole family! (This is adapted a bit from Rachel Ray's.)
1 cup corn flakes cereal, crushed
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/3 cup flour
2 eggs, beaten
1.5 pounds chicken tenders
1/4 cup honey mustard
1/4 cup barbecue sauce
Preheat the oven to 375 degrees.
In a pie pan, mix together the corn flakes, bread crumbs, brown sugar, salt, pepper, and allspice.
Place the flour in a separate pie pan.
In a third pie pan, beat the eggs.
Turn the chicken in flour, then eggs, and then in the crunchy breading. Arrange on a nonstick baking sheet and cook until crisp, about 15 minutes.
When the toes come out of the oven, mix together the sauces for dipping.