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

Ingredients

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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