Make sure the oven rack is in the center position and preheat the oven to 375?F.
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Cover a large baking sheet with aluminum foil and set aside.
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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.
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Add the barbecue sauce, Baby Bam, garlic powder, and salt to the bowl with the chicken and stir with a spoon to coat well.
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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.
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Place the chicken pieces in the bag with the cornflakes. Reseal the bag and toss to coat.
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Arrange the coated chicken pieces on the prepared baking sheet. Bake until crispy and golden brown, about 18 to 20 minutes.
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Using oven mitts or pot holders, remove the sheet from the oven and serve the chicken with the Honey-Mustard Dipping Sauce.
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Yield: 4 servings
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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.
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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.
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Some other possibilities for dipping sauces are Quick-and-Creamy Herb Dressing, Barbecue Sauce, and ketchup.