best baked black pepper ranch chicken fingers
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 each garlic and onion powder
- 1 teaspoon cayenne pepper, or chipotle chile powder, use more or less to taste
- 1 teaspoon kosher salt black pepper
- extra virgin olive oil, for brushing
- chopped fresh chives or parsley, for serving
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 teaspoon cayenne pepper
- kosher salt and black pepper
INSTRUCTIONS
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. Transfer to the oven and bake
for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the honey
mustard sauce. Combine all ingredients in a glass jar and shake or whisk until
smooth and creamy.
6. Serve the chicken topped
with flaky salt, fresh chives and honey mustard for dipping. Enjoy!
This article and recipes
adapted fromt this site
HALAMAN SELANJUTNYA: