Baked Chicken Fingers with Ranch

Baked Chicken Fingers with Ranch

Crispy panko-crusted chicken strips baked until golden, served with cool ranch for dipping.

Total 40 min Makes 4 servings Calories 460/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These oven-baked chicken fingers get their crunch from seasoned panko breadcrumbs rather than deep frying, making them a lighter weeknight option. A quick dip in buttermilk before crumbing helps the coating cling tightly, and a hot oven crisps the exterior while keeping the chicken juicy inside. Serve with ranch dressing for a familiar family dinner or game-day snack.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup ranch dressing

Method

  1. Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top; spray the rack with cooking spray.

  2. Place chicken strips in a bowl and pour buttermilk over them; let sit while you prepare the coating station.

  3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

  4. Remove chicken strips from buttermilk, dredge in flour, dip in egg, then press into the panko mixture to coat evenly on all sides.

  5. Arrange coated strips on the wire rack in a single layer without touching.

  6. Drizzle or brush melted butter evenly over the tops of the chicken strips.

  7. Bake until golden brown and cooked through, 18 to 20 minutes, flipping halfway through.

  8. Let rest for 3 minutes, then serve hot with ranch dressing for dipping.

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    Baked Chicken Fingers with Ranch

    These oven-baked chicken fingers get their crunch from seasoned panko breadcrumbs rather than deep frying, making them a lighter weeknight option. A quick dip in buttermilk before crumbing helps the coating cling tightly, and a hot oven crisps the exterior while keeping the chicken juicy inside. Serve with ranch dressing for a familiar family dinner or game-day snack.

    40 min 4 servings 460 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts, cut into strips
    • 1 cup buttermilk
    • 1 cup all-purpose flour
    • 2 eggs, beaten
    • 2 cups panko breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1/2 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 tablespoons unsalted butter, melted
    • 3/4 cup ranch dressing

    Method

    1. 1

      Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top; spray the rack with cooking spray.

    2. 2

      Place chicken strips in a bowl and pour buttermilk over them; let sit while you prepare the coating station.

    3. 3

      Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

    4. 4

      Remove chicken strips from buttermilk, dredge in flour, dip in egg, then press into the panko mixture to coat evenly on all sides.

    5. 5

      Arrange coated strips on the wire rack in a single layer without touching.

    6. 6

      Drizzle or brush melted butter evenly over the tops of the chicken strips.

    7. 7

      Bake until golden brown and cooked through, 18 to 20 minutes, flipping halfway through.

    8. 8

      Let rest for 3 minutes, then serve hot with ranch dressing for dipping.