PREPARATION:

Oven Fried Chicken Fingers:

1. Preheat oven to 375 degrees F.
2. Whisk the buttermilk, egg, salt and pepper in a medium bowl. Soak the chicken pieces in the buttermilk mixture while assembling the other ingredients.
3. Cover a large baking sheet with aluminum foil, spray it with nonstick cooking spray and set aside.
4. Pour the cornflakes and cinnamon into a large re-sealable plastic food storage bag. Let out as much air as possible, then seal it. Place it on a countertop and finely crush the cornflakes into very small pieces with a rolling pin. Transfer cornflake crumbs to a shallow container. Lift chicken pieces from the buttermilk mixture, letting excess liquid drain back into the bowl, and place chicken pieces in the cornflakes. Turn to coat on all sides and arrange coated chicken on the baking sheet. Repeat until all the chicken has been breaded. Bake until crispy and golden brown, 18 to 20 minutes.

   This recipe was featured in the Eco-Friendly Birthday Party episode of Emeril Green.

BBQ Dipping Sauce:

1. Combine the tomato sauce, applesauce, Worcestershire, apple cider vinegar, sugar and salt in a small pot and simmering for 25 minutes.