Baked Spicy Ranch Chicken Fingers with Honey Mustard.

Prep Time 20 minutes 

Cook Time 20 minutes 

Total Time 40 minutes

Servings: 6

Calories Per Serving: 755 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 907.18 g boneless chicken tenders

• 240 g buttermilk

• 56 g finely crushed cornflakes

• 2 tablespoons whole wheat, or all-purpose flour

• 1 tablespoon dried chives

• 1 tablespoon dried parsley

• 2 teaspoons dried dill

• 1 teaspoon each garlic and onion powder

• 1 teaspoon cayenne pepper, or chipotle chile powder, use more or less to taste

• 1 teaspoon kosher salt black pepper

• extra virgin olive oil, for brushing

• Chopped fresh chives or parsley, for serving

HONEY MUSTARD

• 62.25 g Dijon mustard

• 84.75 g honey

• 54 g extra virgin olive oil

• juice of 1/2 a lemon, plus additional wedges for serving

• 0.25 teaspoon cayenne pepper

• kosher salt and black pepper

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 215C degrees F. Line a baking sheet with parchment.

3. Add the cornflake 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. Enjoy!