These oven-baked chicken fingers are coated in a flavorful blend of crushed cheddar crackers, seasoned breadcrumbs, and ranch-inspired herbs. The result is a perfectly crispy, golden crust with juicy, tender chicken inside—served with cool ranch dressing for dipping. Ideal for weeknight dinners, game days, or even family gatherings, this recipe delivers big flavor with minimal effort.

Why You’ll Love This Recipe

• Crispy and flavorful without frying—these chicken fingers are baked to perfection.
• The crushed cheddar crackers give a bold cheesy crunch.
• Ranch seasoning in the coating and served on the side delivers double the ranch flavor.
• Kid-friendly and crowd-pleasing.
• Easy to prep ahead and bake just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds boneless, skinless chicken tenders
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup seasoned breadcrumbs
• 1 cup finely crushed cheddar cheese crackers (such as Cheez-Its)
• 1 teaspoon garlic powder
• 1 teaspoon dried chives
• 1 teaspoon dried dill weed
• 2 large eggs, lightly beaten
• Avocado oil spray or olive oil spray
• Ranch dressing, for dipping

Directions

1. Preheat your oven to 450°F (232°C). Line a large baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick spray to prevent sticking.
2. Season the chicken tenders on all sides with kosher salt and ground black pepper.
3. In a medium bowl, combine the breadcrumbs, crushed cheddar crackers, garlic powder, dried chives, and dried dill weed. Mix thoroughly to evenly distribute the seasonings.
4. In a separate shallow bowl, lightly beat the eggs until smooth.
5. Dip each chicken tender into the beaten egg, allowing any excess to drip off, then coat it fully in the breadcrumb-cracker mixture. Press gently to help the coating adhere.
6. Place each coated chicken tender on the prepared wire rack. Repeat until all chicken is coated.
7. Lightly spray the tops of the chicken tenders with avocado or olive oil spray. This helps them turn golden and crisp in the oven.
8. Bake in the preheated oven for 12 minutes. Carefully flip each tender over, spray the other side, and bake for an additional 10–12 minutes, or until golden brown and the chicken is cooked through.
9. Remove from the oven and let rest for 2 minutes. Serve warm with ranch dressing for dipping.

Servings And Timing

• Serves: 4
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Variations

• Swap the cheddar crackers for plain butter crackers or panko breadcrumbs for a more neutral flavor.
• Add a pinch of cayenne pepper or smoked paprika to the coating for a touch of heat.
• Use boneless chicken thighs or sliced chicken breasts if tenders aren’t available.
• Make them spicy by mixing hot sauce into the beaten eggs before dredging.
• Serve with a variety of dips like honey mustard, chipotle mayo, or barbecue sauce alongside ranch.

Storage/Reheating

• To Store: Allow the cooked chicken fingers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Preheat the oven to 400°F (204°C). Place the chicken on a baking sheet and reheat for 8–10 minutes until hot and crispy, flipping halfway through.
• Air Fryer Method: Reheat in an air fryer at 375°F (190°C) for 5–7 minutes.
• Freezing: You can freeze cooked chicken fingers. Arrange them on a tray to freeze individually, then transfer to a sealed bag. Reheat from frozen at 400°F (204°C) for 12–15 minutes.

FAQs

How Do I Know When The Chicken Is Done?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp. You can also cut one open to make sure it’s no longer pink inside.

Can I Use Chicken Breasts Instead Of Tenders?

Yes, you can slice boneless, skinless chicken breasts into strips and use them in place of tenders. Just keep the thickness even so they cook uniformly.

What Can I Use Instead Of Cheddar Crackers?

You can substitute plain crackers, butter crackers, or seasoned panko breadcrumbs. While cheddar crackers add a cheesy flavor, other options still give great texture.

Is It Okay To Make These Ahead Of Time?

Yes, you can coat the chicken tenders and store them in the refrigerator for up to 6 hours before baking. Bake just before serving for best crispness.

Can I Make These Gluten-Free?

Yes, use gluten-free breadcrumbs and gluten-free cheddar crackers. Also ensure your ranch dressing is gluten-free.

Can I Use Store-Bought Ranch Dressing?

Absolutely. Store-bought ranch works well, but you can also make your own for a fresher taste.

Can I Freeze These Before Baking?

It’s best to freeze them after baking. Freezing raw, coated chicken may cause the coating to get soggy. Bake first, then freeze if needed.

Do I Need A Wire Rack For Baking?

A wire rack helps air circulate around the chicken, resulting in a crisper crust. If you don’t have one, you can bake directly on a greased foil-lined sheet but flip the tenders halfway through for even cooking.

Can I Air Fry Instead Of Bake?

Yes, preheat your air fryer to 400°F (204°C) and cook the tenders for 8–10 minutes per side, depending on size, until crispy and fully cooked.

What Sides Go Well With These Chicken Fingers?

They pair well with coleslaw, roasted vegetables, mashed potatoes, sweet potato fries, or a fresh green salad.

Conclusion

Ranch Lovers’ Chicken Fingers bring together the savory crunch of cheddar crackers, the herbaceous flavor of ranch seasoning, and the juicy tenderness of perfectly cooked chicken. Baked until golden and served with creamy ranch dressing, these chicken fingers are a satisfying, flavorful meal that’s easy to prepare and sure to impress. Whether for dinner, lunch, or snacking, they’re a delicious twist on a family favorite.

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