Preheat oven to 425 degrees. Set a wire rack on a large rimmed baking pan. Spray rack with cooking spray; set aside.
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
|1 ½||(1.12-oz. each) pkgs. Hy-Vee ranch dressing mix, divided|
|1 tbsp.||Hy-Vee all-purpose flour|
|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
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.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 65mg
- Sodium: 1130mg
- Total Carbohydrates: 30g
- Protein: 31g