Black Pepper Ranch Chicken Fingers

Well these are just downright tasty.  We didn’t have any cornflakes in the house, but I did have some Ruffles and BBQ chips left over, so I used those instead and they worked out great!

INGREDIENTS

Black Pepper Ranch Chicken Fingers.JPG

2 pounds boneless chicken tenders
1 cup buttermilk
2 cups finely crushed corn flakes
2 Tbsp whole wheat, or all-purpose flour
1 Tbsp dried chives
1 Tbsp dried parsley
1 tsp each garlic and onion powder
1 tsp cayenne pepper, or chipotle chile powder, use more or less to taste
1 tsp kosher salt black pepper
Extra virgin olive oil, for brushing
Chopped fresh chives or parsley, for serving

For the Honey Mustard:

1/4 cup dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Juice of 1/2 a lemon, plus additional wedges for serving
1/4 tsp cayenne pepper
Salt & pepper

DIRECTIONS

  • Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

  • 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.

  • 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. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

  • Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

Dinner, LunchMarie KellyMilford Kitchenpepper, ranch, chicken, chicken tenders, honey mustard, honey, quarantine, ruffles, bbq chipsComment