- 1 pound boneless, skinless chicken breasts
- 3 tablespoons Barbecue Sauce or 
- store-bought barbecue sauce
- 2 teaspoons Baby Bam 
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 cups (4 ounces) cornflakes
- HONEY MUSTARD DIPPING SAUCE:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Creole mustard or other hot whole-grain mustard
Make sure the oven rack is in the center position and preheat the oven to 375°F.
Cover a large baking sheet with aluminum foil and set aside.
Place the chicken breasts on a cutting board and cut into 1-inch cubes. Transfer the chicken pieces to a large mixing bowl. Wash your hands, the knife, and the cutting board well with warm, soapy water before proceeding.
Add the barbecue sauce, Baby Bam, garlic powder, and salt to the bowl with the chicken and stir with a spoon to coat well.
Pour the cornflakes into a large resealable plastic bag. Let as much air out of the bag as possible, then seal it. Place it on a countertop and crush the cornflakes into small pieces with your hands by pressing down hard.
Place the chicken pieces in the bag with the cornflakes. Reseal the bag and toss to coat.
Arrange the coated chicken pieces on the prepared baking sheet. Bake until crispy and golden brown, about 18 to 20 minutes.
Using oven mitts or pot holders, remove the sheet from the oven and serve the chicken with the Honey-Mustard Dipping Sauce.
Salmonella warning! Always wash the knife, the cutting board, and your hands with warm, soapy water as soon as you have finished cutting up raw chicken!
HONEY MUSTARD DIPPING SAUCE: Put all the ingredients in a small bowl and stir well with a spoon to combine.
Cover tightly with plastic wrap and refrigerate until ready to use. Honey-Mustard Dipping Sauce will keep, refrigerated in a covered nonreactive container, for 2 weeks.
Some other possibilities for dipping sauces are Quick-and-Creamy Herb Dressing, Barbecue Sauce, and ketchup.