I love this recipe because it turns simple chicken tenders into something extraordinary. The crushed corn flakes and crackers create a light, crispy crust, while the black pepper and fajita seasoning give the chicken a bold, zesty flavor. The creamy Greek yogurt ranch balances the spice beautifully. Plus, it’s all baked in the oven—no messy frying—making cleanup easy and the result perfectly golden every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds boneless skinless chicken tenders 1/3 cup buttermilk 1/2 cup, plus 2 tablespoons hot sauce (I like to use Franks Original Hot Sauce) 2 cups finely crushed corn flakes 1/2 cup finely crushed Cheez-It or Goldfish crackers (optional) 1 tablespoon, plus 2 teaspoons fajita seasoning 1–2 teaspoons black pepper, use to your taste 1/4 cup salted butter, melted extra virgin olive oil, for brushing
Greek Yogurt Ranch 1/2 cup plain Greek yogurt 2 tablespoons buttermilk 2 tablespoons fresh chopped chives 1 teaspoon dried parsley 1 teaspoon dried dill 1/2 teaspoon garlic powder 1/2 teaspoon onion powder kosher salt and black pepper
Directions
I start by combining the chicken tenders, buttermilk, and 2 tablespoons of hot sauce in a bowl. I toss everything to coat and let it sit while I prepare the breading.
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, I mix together the crushed corn flakes, crushed crackers (if using), 1 tablespoon fajita seasoning, and a generous pinch of black pepper.
I remove each piece of chicken from the buttermilk mixture and dredge it through the crumb mixture, pressing gently so the coating sticks well. Then I place the coated chicken on the prepared baking sheet, leaving some space between each piece.
I lightly brush or drizzle the chicken with olive oil, then bake for 15–20 minutes until golden and cooked through.
While the chicken bakes, I make the black pepper sauce. I stir together the melted butter, 1/2 cup hot sauce, 2 teaspoons fajita seasoning, and a pinch of black pepper to taste.
For the ranch, I mix all the ingredients in a small bowl—Greek yogurt, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and pepper. I adjust the seasoning to my liking.
When the chicken is done, I drizzle or toss it in the black pepper sauce and serve it immediately with the Greek yogurt ranch on the side for dipping.
Servings and Timing
This recipe makes 6 servings and takes about 30 minutes total—15 minutes for prep and 15 minutes for baking.
Variations
I sometimes use panko breadcrumbs instead of corn flakes for a lighter crunch, or skip the crackers for a gluten-free version. For extra spice, I add a pinch of cayenne or a splash of hot honey to the black pepper sauce. When I want a milder flavor, I replace some of the hot sauce with melted butter. I also love turning these into sandwiches or serving them over salad with a drizzle of ranch.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the chicken fingers at 375°F (190°C) for 8–10 minutes until crispy again. I don’t recommend microwaving, as it softens the coating. The ranch keeps in the fridge for up to 5 days in a covered jar or container.
FAQs
Can I make these chicken fingers gluten-free?
Yes, I skip the crackers and use gluten-free corn flakes or breadcrumbs.
Can I air fry the chicken fingers?
Absolutely. I cook them in the air fryer at 400°F (200°C) for about 10–12 minutes, flipping halfway through.
What can I use instead of buttermilk?
I mix 1/3 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for a few minutes—it works perfectly.
How spicy are these chicken fingers?
They have a mild-to-medium heat. I can adjust it easily by using less hot sauce or skipping the cayenne in the fajita mix.
Can I prepare them ahead of time?
Yes, I coat the chicken and refrigerate it for up to 4 hours before baking.
What kind of hot sauce works best?
I love Franks Original for its tangy flavor, but any cayenne-based hot sauce works well.
Can I use chicken breast instead of tenders?
Yes, I cut boneless breasts into strips of similar size so they cook evenly.
What should I serve with these?
I like serving them with roasted potatoes, coleslaw, or even over a crisp salad.
How do I make the chicken extra crispy?
I press the coating firmly onto the chicken and make sure not to overcrowd the pan so the heat circulates evenly.
Can I freeze them?
Yes, I freeze baked chicken fingers on a tray first, then transfer them to a freezer bag. They reheat beautifully in the oven at 400°F (200°C) for about 15 minutes.
Conclusion
These Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch are the perfect mix of crispy, spicy, and creamy. I love how simple they are to make, yet they taste like something from a restaurant. The bold black pepper sauce gives them a kick, while the cool homemade ranch balances everything out. Whether I serve them for dinner, game day, or a fun family meal, they always hit the spot.
Crispy oven-baked chicken fingers coated in a flavorful black pepper and fajita seasoning crust, then tossed in a spicy butter-hot sauce blend. Served with a cool, creamy Greek yogurt ranch for dipping—these are a perfect balance of heat and freshness.
Ingredients
2 lbs boneless, skinless chicken tenders
1/3 cup buttermilk
1/2 cup + 2 tbsp hot sauce (such as Franks Original)
2 cups finely crushed corn flakes
1/2 cup finely crushed Cheez-It or Goldfish crackers (optional)
1 tbsp + 2 tsp fajita seasoning
1–2 tsp black pepper (to taste)
1/4 cup salted butter, melted
Extra virgin olive oil, for brushing
Greek Yogurt Ranch
1/2 cup plain Greek yogurt
2 tbsp buttermilk
2 tbsp fresh chives, chopped
1 tsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
Kosher salt and black pepper, to taste
Instructions
In a bowl, combine chicken tenders, buttermilk, and 2 tbsp hot sauce. Toss to coat and set aside to marinate while preparing the coating.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a separate bowl, mix crushed corn flakes, crushed crackers (if using), 1 tbsp fajita seasoning, and black pepper.
Dredge each chicken tender in the crumb mixture, pressing gently to ensure the coating sticks well. Arrange on the baking sheet with space between pieces.
Brush lightly with olive oil and bake for 15–20 minutes, until golden and cooked through.
While baking, prepare the black pepper sauce: combine melted butter, 1/2 cup hot sauce, 2 tsp fajita seasoning, and black pepper to taste.
Make the ranch: in a small bowl, mix Greek yogurt, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and pepper until smooth. Adjust seasoning as desired.
When chicken is done, drizzle or toss with the black pepper sauce. Serve immediately with Greek yogurt ranch for dipping.
Notes
Use panko breadcrumbs instead of corn flakes for a lighter crunch.
For a gluten-free version, skip crackers and use gluten-free corn flakes or breadcrumbs.
Adjust heat by using less hot sauce or adding honey for a sweet-spicy glaze.
Reheat leftovers in the oven at 375°F (190°C) for 8–10 minutes to keep them crisp.
Ranch keeps in the fridge for up to 5 days; store chicken separately for best texture.
