My husband and I are both big fans of honey mustard, and we've been hooked on a singular brand for quite a while now. Since moving to Boston, I stock up on this honey mustard whenever I'm in New York, and my mother will often send five or six bottles in a package for me. So we've been into this honey mustard for quite some time. Sadly, the KC Masterpiece Dip 'n Top Honey Dijon has now been discontinued. This was a big blow for us and we didn't know what to do. So last weekend we did a honey mustard tasting of all the prevalent brands on the market. We used corn flake chicken as our dipping piece, because it's his favorite.
The winner for now is the Ken's Steakhouse. It is at least creamy enough. But in our opinion, they are all sad substitutes for the real thing.
To make cornflake chicken (I think this may be loosely based on a Cooks Country recipe?): crush 3 cups of cornflakes in the food processor until coarse crumbs form. Wash and dry chicken breasts or tenders. Pound if desired. Dip them once in beaten egg, once in peppered flour, and then dredge in cornflakes, or shake in a plastic bag. Bake at 350 for 20 minutes or so.
