Dill Ranch Chicken Fingers

Course: Main Course

Cuisine: North American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: servings

Calories: 739kcal

Author: Lord Byron's Kitchen

Oven baked until crisp, Dill Ranch Chicken Fingers are first soaked in buttermilk and then breaded in a mixture consisting of crushed corn flakes, chives, parsley, dill, garlic, onion, and a little bit of optional cayenne pepper. Serve these will a buttermilk dill ranch dressing for the ultimate grown up chicken finger!

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Ingredients

2 pounds chicken tenders
1 cup buttermilk
2 cups corn flake crumbs
2 tablespoons all-purpose flour
1 tablespoon dried chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional
1 teaspoon salt
1 teaspoon ground black pepper
non-stick cooking spray

Instructions

Add the chicken pieces to a bowl and pour in the buttermilk. Use tongs to move the chicken around and get each piece coated with the buttermilk. Cover the bowl and set aside for 20 minutes.
Next, prepare the breading mixture by adding the corn flakes, flour, parsley, chives, dill, garlic and onion powder, cayenne pepper, and the salt and pepper to a bowl. Use a whisk to combine everything together.
Preheat your oven to 425 degrees F. Coat a baking sheet with a little bit of the non-stick cooking spray. Set aside.
Once the chicken has been sitting in the buttermilk for 20 minutes, it’s time to bread them. Working with one piece of chicken at a time, lift it out of the buttermilk, allowing the excess buttermilk to fall back into the bowl. Dredge the chicken into the crumb mixture, pressing gently to encourage more crumbs to adhere.
Place chicken onto prepared baking sheet, leaving at least an inch of space between each piece.
When all of the chicken pieces have been breaded and placed onto the baking sheet, lightly spray the tops of each piece with non-stick cooking spray.
Once the oven if full heated, place the baking sheet on the middle rack and bake for 20 minutes.
Remove from oven, plate, garnish and serve immediately.

Notes

Nutritional information does not account for any dipping sauce.

Nutrition