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Baked Black Pepper Ranch Chicken Fingers with Honey Mustard.

Crispy baked chicken tenders seasoned with black pepper ranch crumbs and 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
  • 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 for honey mustard
  • 1/2 lemon juice of 1/2 a lemon
  • 1/4 teaspoon cayenne pepper for honey mustard
  • kosher salt and black pepper to taste for honey mustard

Instructions

  • Place the chicken tenders in a gallon zip-top bag and pour in the buttermilk; toss to coat and refrigerate briefly if desired.
  • Preheat the oven to 425°F (220°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 pepper, kosher salt, and a generous grind of black pepper; stir to mix evenly.
  • Remove each chicken piece from the buttermilk, letting excess drip off, then dredge in the crumb mixture pressing gently so the crumbs adhere; place on the prepared baking sheet without crowding (use a second sheet if needed).
  • Lightly brush or drizzle the coated chicken with extra virgin olive oil and bake for 15–20 minutes, until cooked through and golden; internal temperature should reach 165°F (74°C).
  • While the chicken bakes, make the honey mustard: combine Dijon mustard, honey, olive oil, lemon juice, 1/4 teaspoon cayenne, and salt and pepper in a jar or bowl and whisk or shake until smooth.
  • Serve the chicken fingers topped with flaky salt and chopped fresh chives or parsley with the honey mustard on the side for dipping.

Equipment

  • gallon zip-top bag
  • medium bowl
  • Baking Sheet
  • Parchment Paper
  • pastry brush
  • Measuring cups and spoons
  • small jar or bowl

Notes

  • Do not overcrowd the baking sheet to keep the coating crisp.
  • Press crumbs firmly onto the chicken so they adhere during baking.
  • Adjust cayenne in the coating and sauce to control heat.
  • Use parchment for easier cleanup.