Kid-Friendly Chicken Fingers |
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Prep Time: 120 Minutes Cook Time: 18 Minutes |
Ready In: 138 Minutes Servings: 4 |
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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:
1. Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.
2. 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.
3. 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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