Kid-Friendly Chicken Fingers
1 lb. chicken tenders
1 cup low-fat buttermilk
1 tsp. salt, divided
1 tsp. 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 nonfat Greek yogurt
1 Tbsp. packaged ranch dressing seasoning
Combine the buttermilk, 1/2 tsp. salt and 1/2 tsp. pepper. Marinate the chicken tenders for a minimum of 1-2 hours. Preheat the oven to 400 degrees F.
Pour the crushed shredded wheat onto a flat dish. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray the tenders on all sides with canola oil.
Bake at 400 degrees F for approximately 15-18 minutes.
In a small bowl, combine the mustard and honey. In a separate bowl, mix the sour cream and ranch seasoning. Remove the chicken tenders from the oven and place on a platter. Serve with dipping sauces.