Looking for a way to raise the bar on chicken fingers? I loved this recipe and promise no one will ever know they aren’t fried except you! White meat chicken breast, spicy tangy zip, and delicious homemade ranch to hold back the heat! If you have little ones you can definitely use less hot sauce when you dredge the chicken fingers and skip the pepper sauce drizzle, but if you are cooking for a hot tamale they will welcome the excitement! Serve alongside fries or a healthier version…roasted green beans! Enjoy!
2 lbs boneless skinless chicken tenders
⅓ cup buttermilk
½ cup hot sauce
2 cups finely crushed corn flake
1 cup finely crushed cheez-it or goldfish crackers (I actually used Doritos) 1 tablespoon fajita seasoning
teaspoon black pepper (to your taste)
Greek Yogurt Ranch
½ cup plain greek yogurt
2 tablespoons buttermilk
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and black pepper
Black Pepper Sauce
¼ cup melted salted butter
½ cup hot sauce
pepper to taste
2 teaspoons fajita seasoning
- In a bowl, combine the chicken, buttermilk, and ½ cup of hot sauce. Toss well to coat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 3. Add the corn flakes crumbs, cheese cracker crumbs, 1 tablespoon fajita seasoning, and a large pinch of pepper to a medium-size 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. Bake in oven for 15-20 minutes or until the chicken is cooked through.
- Make the black pepper sauce. Stir together the melted butter, 1/2 cup hot sauce, 2 teaspoons fajita seasoning, and a pinch of black pepper (to taste). 6. To make the ranch dip, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
Drizzle the chicken with the black pepper sauce. Serve alongside the ranch for dipping.
Blog Post by Darcy Watts