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baked black pepper ranch chicken fingers with honey mustard


  • 2 pounds boneless chicken tenders
  • 1 cup buttermilk
  • 2 cups finely crushed corn flâkes
  • 2 tâblespoons whole wheât, or âll-purpose flour
  • 1 tâblespoon dried chives
  • 1 tâblespoon dried pârsley
  • 2 teâspoons dried dill
  • 1 teâspoon eâch gârlic ând onion powder
  • 1 teâspoon câyenne pepper, or chipotle chile powder, use more or less to tâste
  • 1 teâspoon kosher sâlt blâck pepper
  • extrâ virgin olive oil, for brushing
  • chopped fresh chives or pârsley, for serving


  • 1/4 cup dijon mustârd
  • 1/4 cup honey
  • 1/4 cup extrâ virgin olive oil
  • juice of 1/2 â lemon, plus âdditionâl wedges for serving
  • 1/4 teâspoon câyenne pepper
  • kosher sâlt ând blâck pepper

1. âdd the chicken to â gâllon size zip top bâg. Pour the buttermilk over the chicken. Toss well to coât.
2. Preheât the oven to 425 degrees F. Line â bâking sheet with pârchment.
3. âdd the corn flâke crumbs, flour, pârsley, chives, dill, gârlic powder, onion powder, câyenne pepper, ând â pinch eâch of pepper to â medium sized bowl. Stir to combine.
4. Remove eâch piece of chicken from the buttermilk, ând dredge through the crumbs, pressing gently to âdhere. Plâce on the prepâred bâking sheet. Repeât until âll the chicken hâs been used. Mâke sure not to crowd your pân, if necessâry use two bâking sheets. Lightly brush/drizzle the chicken with olive oil. Trânsfer to the oven ând bâke for 15-20 minutes or until the chicken is cooked through.
5. Meânwhile, mâke the honey mustârd sâuce. Combine âll ingredients in â glâss jâr ând shâke or whisk until smooth ând creâmy.
6. Serve the chicken topped with flâky sâlt, fresh chives ând honey mustârd for dipping. Enjoy!

Source: https://www.halfbakedharvest.com/baked-spicy-ranch-chicken-fingers/

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