Spicy Ranch Chicken Fingers

Chicken Fingers

Spicy Ranch Chicken Fingers - It's so yummy! Also quick and easy!!

Ingredients

• 2 pounds boneless chicken tenders
• 2 cups finely crushed corn flakes
• 2 tablespoons whole wheat, or all-purpose flour
• 1 tablespoon dried chives
• 1 tablespoon dried parsley
• 1 cup buttermilk
• 2 teaspoons dried dill
• 1 teaspoon each garlic and onion powder
• 1 teaspoon kosher salt black pepper
• 1 teaspoon cayenne pepper, or chipotle chile powder, use more or less to taste
• extra virgin olive oil, for brushing
• chopped fresh chives or parsley, for serving

Honey Mustard Sauce

• 1/4 cup honey
• 1/4 cup dijon mustard
• 1/4 teaspoon cayenne pepper
• kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• juice of 1/2 a lemon, plus additional wedges for serving

Instructions

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of pepper to a medium sized 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. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy. 
6. Serve the chicken topped with flaky salt, fresh chives and honey mustard for dipping. 

Recipe : halfbakedharvest