Preparation:

Preheat oven to 400 degrees F. Place foil on a cookie sheet and spray with non-stick vegetable spray.

In a bowl, combine milk and honey and whisk to incorporate. Add chicken strips and coat all sides. Set aside for 3 minutes. 

Combine cornflakes, salt, and cayenne pepper on a plate. Dredge the chicken into the cornflake mixture, making certain to press the flakes into the chicken for better adhesion. Place the chicken on the cookie sheet and bake for 8 minutes. When finished, the chicken should be crisp, golden brown, and thoroughly cooked. 

While the chicken is baking, prepare dipping sauce by combining the yogurt, blue cheese, and Tabasco sauce in a small bowl. Cut vegetables into sticks.

Serve chicken strips with dip, carrots, and celery.