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Baked Black Pepper Ranch Chicken Fingers

Baked Black Pepper Ranch Chicken Fingers

The ultimate comfort food, Baked Black Pepper Ranch Chicken Fingers are crispy, tender, and bursting with flavor. Perfect for a quick weeknight dinner or a fun gathering, these chicken fingers are easy to make and even easier to devour. Try them tonight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chicken tenders
  • 1 cup buttermilk
  • 2 cups finely crushed corn flakes
  • 2 tablespoons whole wheat or all-purpose flour
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • extra virgin olive oil for brushing
  • chopped fresh chives or parsley for serving
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice of 1/2 a lemon plus additional wedges for serving
  • 1/4 teaspoon cayenne pepper
  • kosher salt
  • black pepper

Equipment

  • Wooden Spoon
  • Frying Pan
  • Whisk
  • Oven
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  3. Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of pepper to a medium sized bowl. Stir to combine.
  4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil.
  5. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
  6. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
  7. Serve the chicken topped with flaky salt, fresh chives and honey mustard for dipping. Enjoy!

Notes

  • Tip 1: Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator. They can last up to three days, but they’re best enjoyed fresh.
  • Tip 2: If you want to make a large batch, freeze the cooked chicken fingers in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can be reheated straight from frozen!
  • Tip 3: These chicken fingers pair wonderfully with a fresh salad, steamed veggies, or your choice of dipping sauces. Try serving them with sweet potato fries for a delightful combination.
  • Tip 4: Experiment with different spices or add shredded cheese to the coating for a cheesy twist. You can also try adding a touch of barbecue sauce to the buttermilk for a smoky flavor.
  • Tip 5: For an even crispier texture, consider air frying them instead of baking. Adjust the cooking time to ensure they don’t overcook.