Description
Crispy, juicy chicken fingers baked to perfection with a zesty black pepper ranch coating, paired with a sweet and tangy honey mustard dip—an irresistible combo for any meal or snack!
Ingredients
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1 lb chicken tenders
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1 cup buttermilk
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1 cup panko breadcrumbs
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2 tbsp ranch seasoning
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1 tsp freshly ground black pepper
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1 tsp garlic powder
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½ tsp salt
Honey Mustard Dip:
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¼ cup mayonnaise
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2 tbsp Dijon mustard
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2 tbsp honey
Instructions
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Preheat oven to 425°F (220°C).
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Soak chicken in buttermilk for 15 minutes.
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Mix breadcrumbs with ranch seasoning, black pepper, garlic powder, and salt.
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Coat chicken in breadcrumb mix, pressing to adhere.
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Place on baking sheet lined with parchment. Bake 18–20 minutes until golden and cooked through.
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Mix dip ingredients until smooth. Serve with chicken fingers.
Notes
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For extra crispiness, spray chicken lightly with cooking spray before baking.
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Substitute Greek yogurt for mayo in the dip for a lighter version.
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Perfect served with fries or a fresh salad.
- Prep Time: 20 minutes |
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3g
- Carbohydrates: 20 g
- Protein: 35g