Kid-Friendly Chicken Fingers

Total Time:
2 hr 18 min
Prep:
2 hr
Cook:
18 min

Yield:
4 servings

Ingredients
  • 1 lb. chicken tenders
  • 1 cup low-fat buttermilk
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1/2 box shredded wheat cereal, crushed (cornflakes or textured soy protein can be substituted)
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 cup light sour cream or non-fat Greek yogurt
  • 1 tablespoon packaged ranch dressing seasoning
  • Canola oil
Directions
  • Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.

  • Preheat the oven to 400 degrees F. In a flat dish pour 1/2 box of crushed shredded wheat. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray tenders on all sides with canola oil. Bake at 400 degrees F for approximately 15-18 minutes.

  • In a small bowl combine mustard and honey. In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.


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