Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch Dressing

Name: Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: TexMex, American
Ingredients: 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 (see Note); 1-2 teaspoons black pepper use to your taste; 1/4 cup salted butter, melted; extra virgin olive oil, for brushing; 1/2 cup plain greek yogurt; 2 tablespoon 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

8 steps

Prep:15minCook:15min

Using cornflakes and reduced fat Cheez-it crackers as a coating and adding a little spice makes for some juicy and customizable-to-your-heat-tolerance tenders without the guilt. See note for Fajita Seasoning recipe.

Updated at: Thu, 17 Aug 2023 07:03:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories348.3 kcal (17%)

Total Fat16 g (23%)

Carbs12.1 g (5%)

Sugars2.8 g (3%)

Protein37.5 g (75%)

Sodium911.8 mg (46%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsboneless skinless chicken tenders

⅓ cupbuttermilk

½ cuphot sauce

I like to use Franks Original Hot Sauce

2 cupscorn flakes

finely crushed

½ cupcheez-it

finely crushed, or goldfish crackers, optional

1 tablespoonfajita seasoning

1 teaspoonsblack pepper

use to your taste

¼ cupsalted butter

melted

extra virgin olive oil

for brushing

½ cupplain greek yogurt

2 tablespoonbuttermilk

2 tablespoonschives

fresh chopped

1 teaspoondried parsley

1 teaspoondried dill

½ teaspoongarlic powder

½ teaspoononion powder

kosher salt

black pepper

Instructions

Step 1

In a bowl, combine the chicken, buttermilk, and 2 tablespoons hot sauce. Toss well to coat.

Step 2

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Parchment paper

Baking sheet

Step 3

Add the corn flakes crumbs, cheese cracker crumbs (if using), 1 tablespoon fajita seasoning, and a large pinch of pepper to a medium-size bowl. Stir to combine.

Step 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.

Step 5

Meanwhile, make the black pepper sauce. Stir together the melted butter, 1/2 cup hot sauce, 2 teaspoons fajita seasoning, and a pinch black pepper (to your taste).

Step 6

To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.

Step 7

Drizzle the chicken with the black pepper sauce. Serve alongside the ranch for dipping. ENJOY.

Step 8

Note: Fajita Seasoning: Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4-1/2 teaspoon cayenne pepper, and 1 teaspoon salt.

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