Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch.
Ingredients
- 2 pounds boneless skinless chicken tenders
- 1/3 cup buttermilk
- 1/2 cup, plus 2 tablespoons hot sauce
- 2 cups finely crushed corn flakes
- 1/2 cup finely crushed Cheez-It or Goldfish crackers
- 1 tablespoon, plus 2 teaspoons fajita seasoning
- 1-2 teaspoons black pepper
- 1/4 cup salted butter, melted
- extra virgin olive oil, for brushing
- 1/2 cup plain greek yogurt
- 2 tablespoon buttermilk
- 2 tablespoons fresh chopped chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and black pepper
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Instructions
- 1. In a bowl, combine the chicken, buttermilk, and 2 tablespoons hot sauce. Toss well to coat.
- 2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- 3. Add the corn flakes crumbs, cheese cracker crumbs (if using), 1 tablespoon fajita seasoning, and a large pinch of pepper to a medium-size 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 black pepper sauce. Stir together the melted butter, 1/2 cup hot sauce, 2 teaspoons fajita seasoning, and a pinch black pepper (to your taste).
- 6. To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
- 7. Drizzle the chicken with the black pepper sauce. Serve alongside the ranch for dipping. ENJOY.
Source
Original recipe: View Original