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homemade Baked Black Pepper Ranch Chicken Fingers with Honey Mustard. photo
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Baked Black Pepper Ranch Chicken Fingers with Honey Mustard.

Crispy baked chicken fingers seasoned with black pepper and ranch-style herbs, served with a tangy honey mustard.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

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 garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper or chipotle chile powder use more or less to taste
  • 1 teaspoon kosher salt plus additional to taste
  • black pepper to taste
  • extra virgin olive oil for brushing
  • chopped fresh chives or parsley for serving
  • 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 (for sauce)
  • kosher salt and black pepper

Instructions

  • Place the chicken tenders in a gallon-size zip-top bag and pour in the buttermilk; toss or press the bag so all pieces are coated. Seal and refrigerate for at least 10 minutes while you prepare the coating (or up to several hours).
  • Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  • In a medium bowl combine the crushed corn flakes, flour, dried parsley, dried chives, dried dill, garlic powder, onion powder, cayenne (or chipotle), 1 teaspoon kosher salt, and a generous pinch of black pepper; stir until evenly mixed.
  • Remove each chicken tender from the buttermilk, letting excess drip off, then dredge in the corn flake mixture, pressing gently so crumbs adhere. Arrange on the prepared baking sheet, spacing pieces so they do not crowd (use a second sheet if needed).
  • Lightly brush or drizzle the coated chicken with extra virgin olive oil and bake 15–20 minutes, until the chicken is cooked through and the coating is golden and crisp.
  • While the chicken bakes, make the honey mustard: combine Dijon mustard, honey, 1/4 cup olive oil, juice of 1/2 lemon, 1/4 teaspoon cayenne, and a pinch of kosher salt and black pepper in a small jar or bowl; whisk or shake until smooth.
  • Serve the baked chicken fingers topped with flaky salt and chopped fresh chives or parsley, with the honey mustard and lemon wedges on the side for squeezing and dipping.

Equipment

  • gallon-size zip-top bag
  • Medium Bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry brush
  • small jar or bowl
  • Whisk

Notes

  • Soak chicken at least 10 minutes to help coating stick.
  • Do not crowd the baking sheet to keep pieces crisp.
  • Adjust cayenne to control spice level.
  • Use two baking sheets if making a large batch.