Kid-Friendly Chicken Fingers

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  • Total: 2 hr 18 min
  • Prep: 2 hr
  • Cook: 18 min
  • Yield: 4 servings
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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


  1. Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours. 
  2. 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. 
  3. In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.