Description

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

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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.

Nutrition

Serving Size: 2–3 chicken fingers with ranch
Calories: 330
Sugar: 1g
Sodium: 710mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 105mg