Preheat oven to 425 degrees. Set a wire rack on a large rimmed baking pan. Spray rack with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Spiced with dry ranch dressing mix and spicy tortilla chips, everyone in your family is going to love these oven-baked chicken fingers.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ (1.12-oz. each) pkgs. Hy-Vee ranch dressing mix, divided | ||
| 1 tbsp. Hy-Vee all-purpose flour | ||
| ½ c. buttermilk | ||
| 1 c. Hy-Vee plain panko bread crumbs | ||
| ½ c. spicy nacho tortilla chips, crushed | ||
| 1 (1-lbs.) pkg. chicken breast tenders |
Things To Grab
- Large rimmed baking pan
- Wire cooling rack
- Hy-Vee nonstick cooking spray
- 3 shallow dishes
- Meat thermometer
Directions
Combine 1 (1.12-oz.) pkg. ranch dressing mix and flour in a shallow bowl. Combine buttermilk and 1/2 (1.12-oz.) pkg. ranch in another shallow bowl. Combine panko and spicy nacho tortilla chips in a third shallow bowl.
Dip chicken into ranch-flour mixture, then into buttermilk-ranch mixture, then panko-chip mixture, coating well. Place on prepared rack.
Bake for 10 minutes or until chicken is golden brown and reaches an internal temperature of 165 degrees. Serve chicken with Ranch Dipping Sauce, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 65mg
- Sodium: 1130mg
- Total Carbohydrates: 30g
- Protein: 31g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 4%