Sunday, January 26, 2014

Crunchy Ranch Chicken Fingers

Up until the age of about 18, I used to order chicken fingers at every restaurant.  Seriously, everywhere...even at steakhouses.  With 3 sides of honey mustard.  I actually used to have a ranking of restaurants based on deliciousness of honey mustard.  While I have (mostly) grown out of that phase, I do still love chicken fingers now and then.  So I decided to make a healthier, non-fried version.

Here's what you'll need (for 2 servings):

3/4 pound uncooked chicken tenders
1 egg
2 cups cornflakes
1 packet ranch dressing mix
Pam cooking spray

1. Preheat the oven to 450 degrees.

2. Pour the cornflakes into a bowl and crush them with your hands.  Add the packet of ranch dressing mix and combine.  Crack the egg into a shallow bowl and whisk.

3. Dip a piece of chicken in the egg, then roll in the cornflakes.  Place the chicken on a baking sheet covered in foil.  Repeat with remaining pieces of chicken.

4.  Once all the chicken is coated, lightly spray with Pam.  

5. Cook for 12 to 15 minutes, turning once halfway through.


  1. Do you have any 'healthy' versions of a Ranch or Honey Mustard sauce for dipping?

    1. I actually didn't use anything for dipping with this recipe since the ranch gave a really good flavor. But my sister used a little light ranch with hers. I do have plans to make my own lighter and less processed ranch dressing, I'll be sure to post when I do!