Chicken Fingers

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, cut into 2 inch pieces
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard
1/4 cup barbecue sauce

Turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice.

Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.