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Ranch Lovers’ Chicken Fingers

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These oven-baked Ranch Lovers’ Chicken Fingers are coated in a crispy mix of crushed cheddar crackers, seasoned breadcrumbs, and ranch-inspired herbs, offering bold flavor and crunch without the need for frying. Perfect for weeknight meals or party snacks.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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 (e.g., 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

Instructions

  1. Preheat oven to 450°F (232°C). Line a baking sheet with foil, place a wire rack on top, and spray with nonstick spray.
  2. Season chicken tenders with salt and pepper.
  3. In a bowl, mix breadcrumbs, crushed cheddar crackers, garlic powder, dried chives, and dill weed.
  4. In a separate bowl, beat the eggs.
  5. Dip each chicken tender into egg, let excess drip off, then coat in the breadcrumb-cracker mixture. Press to adhere.
  6. Place coated tenders on the wire rack. Repeat until all are coated.
  7. Spray tops lightly with avocado or olive oil spray.
  8. Bake for 12 minutes, flip, spray again, and bake an additional 10–12 minutes until golden and cooked through.
  9. Let rest for 2 minutes, then serve warm with ranch dressing.

Notes

  • Use a wire rack for crispier results; it allows air circulation.
  • Substitute chicken breasts cut into strips if tenders are unavailable.
  • Make gluten-free with GF breadcrumbs and crackers.
  • Add cayenne or hot sauce for a spicy variation.
  • Great for meal prep—freeze after baking for future meals.

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