Kid-Friendly Chicken Fingers
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Chicken Tenders1 cup
Low-Fat Buttermilk1 tsp
Salt (divided)1 tsp
Pepper (divided)1 cup
Dijon Mustard1 cup
Honey1 cup
Light Sour CreamDirections:
1
Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper
2
Marinate the chicken tenders for minimum of 1-2 hours
3
Preheat the oven to 400 degrees F
4
In a flat dish pour 1/2 box of crushed shredded wheat
5
Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper
6
Mix well to combine
7
Dredge chicken tenders in the shredded wheat and place onto a baking sheet
8
Lightly spray tenders on all sides with canola oil
9
Bake at 400 degrees F for approximately 15-18 minutes
10
In a small bowl combine mustard and honey
11
In a separate bowl, mix sour cream and ranch seasoning
12
Remove chicken tenders from oven and place on platter
13
Serve with dipping sauces