Kid-Friendly Chicken Fingers

Name: Kid-Friendly Chicken Fingers
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT2H18M0.000S
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

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Total: 2 hr 18 min

Prep: 2 hr
Cook: 18 min

Yield: 4 servings

Total: 2 hr 18 min

Prep: 2 hr
Cook: 18 min

Yield: 4 servings

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.