4 portions

Ingredients

• 240 ml buttermilk
• 45 ml Dijon mustard
• 450 g boneless, skinless chicken breasts, cut into large nugget-size pieces
• 300 ml all-purpose flour
• 180 ml cornmeal
• 30 ml paprika
• 6 ml salt
• 120 ml pure maple syrup
• 30 ml butter
• 5 ml ketchup

Method

1. In a large plastic bag combine buttermilk, 1 tablespoon of the mustard, and chicken. Set aside.
2. Heat oven to 425°.
3. Line a large rimmed baking sheet with foil. Grease foil well.
4. In another large bag combine flour, cornmeal, paprika and salt.
5. Add chicken in batches; shake gently to coat.
6. Place all of the chicken in a single layer on the baking sheet. Bake 10 minutes.
7. In a small saucepan combine maple syrup, butter, ketchup and remaining 2 tablespoons mustard.
8. Cook over medium heat, stirring frequently, just until butter is melted. Remove from heat.
9. Dip each nugget in the maple glaze and return to the baking sheet.
10. Bake about 5 minutes, until chicken is cooked through and glaze is set.