Crispy Chicken Strips

My son is a very picky eater.  I was concerned about all the store bought chicken nuggets he eats so I decided to make a homemade version.  These were a little too crunchy to suit his tastes but he did like the flavor. (Next time, he has requested bread crumbs instead of the cornflakes.)  The rest of the family thought they tasted great and loved the crunchiness.

Crispy Chicken Strips

1 (4-lb) bag of frozen chicken breast tenderloins
1 cup low fat buttermilk
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. ground black pepper
4 cups cornflakes
additional salt and pepper to taste.

Defrost the frozen chicken breasts and then let marinade 4 hours or overnight in the buttermilk, onion, powder, garlic powder, salt and pepper.
Preheat oven to 425 degrees
Crush the cornflakes in a plastic freezer bag and season with salt and pepper.
Drain the chicken and coat with the cornflake mixture.
Bake for 15 minutes or until chicken is done.
Serve or let cool and freeze for future use.

You can make homemade dipping sauces.  For example:
Honey Mustard:  1/2 cup whole grain mustard with 1/4 cup honey.