Crunchy Honey Mustard Chicken Fingers (Gluten-Free)

Preheat oven to 425 degrees. Lightly grease a cookie sheet.

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes. In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cooked sheet. Bake for 15 minutes, or when cooked through.