Baked Spicy Ranch Chicken Fingers with Honey Mustard.

Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of pepper to a medium sized bowl. Stir to combine.Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy. Serve the chicken topped with flaky salt, fresh chives and honey mustard for dipping. Enjoy!