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Perfect Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch. image

Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch.

These Black Pepper Rub Chicken Fingers are crispy, juicy, and paired with a creamy Greek yogurt ranch dip. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pounds boneless skinless chicken tenders the star of the show, tender and juicy
  • 1/3 cup buttermilk for marinating and tenderizing the chicken
  • 1/2 cup hot sauce Franks Original Hot Sauce works wonders for flavor
  • 2 tablespoons hot sauce for the butter mixture
  • 2 cups finely crushed corn flakes this will give a delightful crunch
  • 1/2 cup finely crushed Cheez-It or Goldfish crackers optional, for added flavor and texture
  • 1 tablespoon fajita seasoning adds a zesty kick
  • 2 teaspoons fajita seasoning
  • 1-2 teaspoons black pepper adjust to your taste preference
  • 1/4 cup salted butter melted, to help the coating adhere
  • Extra virgin olive oil for brushing and added flavor
For the Greek Yogurt Ranch:
  • 1/2 cup plain Greek yogurt the base for our creamy ranch dip
  • 2 tablespoons buttermilk for thinning the ranch dressing
  • 2 tablespoons fresh chopped chives for freshness and flavor
  • 1 teaspoon dried parsley adds color and a mild flavor
  • 1 teaspoon dried dill a classic herb that pairs well with yogurt
  • 1/2 teaspoon garlic powder for a savory depth of flavor
  • 1/2 teaspoon onion powder enhances the ranch's savory notes
  • Kosher salt and black pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Measuring cups and spoons
  • Whisk

Method
 

Method:
  1. 1. Marinate the Chicken: In a large mixing bowl, combine the buttermilk and 1/2 cup of hot sauce. Mix well and add the chicken tenders, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. 2. Prepare the Coating: Preheat your oven to 400°F (200°C). In a separate mixing bowl, combine the finely crushed corn flakes, optional crushed Cheez-It or Goldfish crackers, fajita seasoning, and black pepper. Mix until well combined.
  3. 3. Melt the Butter: In a small bowl, melt the salted butter and add the remaining 2 tablespoons of hot sauce. Stir to combine.
  4. 4. Coat the Chicken: Remove the marinated chicken from the fridge. Dip each tender into the melted butter mixture, then dredge it in the cornflake mixture, pressing gently to adhere.
  5. 5. Bake the Chicken Fingers: Lightly brush them with olive oil and bake for 20-25 minutes or until cooked through and golden brown, flipping halfway.
  6. 6. Make the Greek Yogurt Ranch: In a mixing bowl, combine the Greek yogurt, buttermilk, chives, parsley, dill, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until smooth.
  7. 7. Serve and Enjoy: Once the chicken fingers are crispy, serve with the Greek yogurt ranch on the side for dipping.

Notes

  • Use gluten-free corn flakes for a gluten-free option.
  • Increase hot sauce for a spicier kick.
  • Store leftovers in an airtight container for up to 3 days.