Kid-Friendly Chicken Fingers
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 687
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 70
- Dietary Fiber
- 8
- Sugar
- 42
- Protein
- 36
- Cholesterol
- 69
- Sodium
- 1023
- Total: 2 hr 18 min
- Prep: 2 hr
- Cook: 18 min
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.