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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.04 Kcal (2412 kJ) | ||
| Calories from fat | 239.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.65g | 41% | |
|---|---|---|---|
| Cholesterol | 55.74mg | 19% | |
| Sodium | 1630.39mg | 68% | |
| Potassium | 713.71mg | 15% | |
| Total Carbs | 66.7g | 22% | |
| Sugars | 39.36g | 157% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 21.15g | 42% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 249.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 183.26 Kcal (767 kJ) | ||
| Calories from fat | 76.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 41% | |
|---|---|---|---|
| Cholesterol | 17.73mg | 19% | |
| Sodium | 518.69mg | 68% | |
| Potassium | 227.06mg | 15% | |
| Total Carbs | 21.22g | 22% | |
| Sugars | 12.52g | 157% | |
| Dietary Fiber | 1.55g | 19% | |
| Protein | 6.73g | 42% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.6mg | 11% | |
| Calcium | 79.3mg | 25% | |
* 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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