Directions:
- Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
- Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
- Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
- Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
- FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 761.86 Kcal (3190 kJ) | ||
| Calories from fat | 352.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.2g | 60% | |
|---|---|---|---|
| Cholesterol | 100.78mg | 34% | |
| Sodium | 1442.49mg | 60% | |
| Potassium | 738.12mg | 16% | |
| Total Carbs | 74.09g | 25% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 29.29g | 59% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 12.4mg | 69% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 273.47 Kcal (1145 kJ) | ||
| Calories from fat | 126.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 60% | |
|---|---|---|---|
| Cholesterol | 36.17mg | 34% | |
| Sodium | 517.79mg | 60% | |
| Potassium | 264.95mg | 16% | |
| Total Carbs | 26.59g | 25% | |
| Sugars | 3.19g | 36% | |
| Dietary Fiber | 2.5g | 28% | |
| Protein | 10.51g | 59% | |
| Vitamin C | 4.1mg | 19% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 4.5mg | 69% | |
| Calcium | 62.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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