Baked Black Pepper Ranch Chicken Fingers with Honey Mustard

Baked Black Pepper Ranch Chicken Fingers with Honey Mustard are a crispy, flavorful, and healthier twist on a beloved comfort food. These oven-baked tenders are coated in a ranch-seasoned breading with a bold kick of black pepper, then served with a creamy-sweet homemade honey mustard sauce. Perfect for weeknight dinners, game-day snacks, or kid-approved lunches.

Why You’ll Love This Recipe

These chicken fingers are crispy on the outside, tender on the inside, and full of bold flavor thanks to the combination of ranch seasoning and freshly cracked black pepper. Baking instead of frying keeps them lighter without sacrificing crunch. The honey mustard sauce adds a sweet and tangy balance that makes these totally irresistible. They’re easy to make, oven-friendly, and perfect for dipping.

ingredients

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

For the chicken fingers:

• Boneless, skinless chicken breasts or tenders
• Buttermilk or plain yogurt (for marinating)
• Ranch seasoning mix
• Freshly cracked black pepper
• Panko breadcrumbs
• All-purpose flour
• Salt
• Eggs
• Olive oil or cooking spray

For the honey mustard dipping sauce:

• Dijon mustard
• Yellow mustard (optional for added tang)
• Honey
• Mayonnaise
• Lemon juice or apple cider vinegar
• Salt and pepper to taste

directions

this recipe

1. Marinate the chicken: Slice chicken into strips if not using tenders. In a bowl, combine buttermilk (or yogurt), 1 tablespoon ranch seasoning, and a generous amount of black pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (up to 4 hours).
2. Prepare breading station: In one bowl, place flour mixed with a bit of ranch seasoning. In a second bowl, beat the eggs. In a third bowl, combine panko, remaining ranch seasoning, and black pepper.
3. Coat the chicken: Remove chicken from marinade. Dredge each piece in flour, dip in egg, then coat in the panko mixture, pressing gently to adhere.
4. Bake the chicken: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and spray with oil. Arrange chicken fingers on the tray, leaving space between each. Spray tops lightly with oil.
5. Bake for 18–22 minutes, flipping once halfway, until golden brown and cooked through (internal temp of 165°F/74°C).
6. Make the honey mustard: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and season to taste. Chill until ready to serve.
7. Serve the chicken fingers warm with the honey mustard sauce on the side.

Servings and timing

Serves: 4
Prep time: 20 minutes
Marinate time: 30 minutes (optional)
Bake time: 20 minutes
Total time: approx. 1 hour 10 minutes

Variations

• Use crushed cornflakes or crushed Ritz crackers instead of panko for a different crunch.
• Add cayenne or chili powder to the breading for extra heat.
• Make it gluten-free with gluten-free flour and breadcrumbs.
• Try Greek yogurt instead of mayo in the sauce for a tangier, lighter dip.
• Use air fryer: cook at 390°F (200°C) for 12–15 minutes, flipping halfway.

storage/reheating

Store cooked chicken fingers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to keep them crispy. The honey mustard sauce can be stored in the fridge for up to 1 week. Not recommended for freezing once baked.

FAQs

Can I make this without buttermilk?

Yes, use plain yogurt or a mix of milk and lemon juice as a substitute.

Are these chicken fingers spicy?

The black pepper adds a mild kick, but they’re not very spicy. Add cayenne for more heat.

What ranch seasoning should I use?

Store-bought ranch seasoning packets work well, or use a homemade blend of dried herbs, garlic powder, and onion powder.

Can I fry these instead?

Yes, pan-fry in a shallow layer of oil over medium heat for 3–4 minutes per side until golden and cooked through.

Can I skip the egg?

You can dip the chicken straight from marinade to panko, but egg helps the coating stick better.

Are these good for kids?

Absolutely! They’re flavorful but not too spicy, and kids love dipping them in honey mustard.

What kind of mustard is best?

Dijon adds a smooth, tangy flavor. Add a touch of yellow mustard for brightness if desired.

How do I make them extra crispy?

Use panko breadcrumbs and spray generously with oil before baking. Bake on a wire rack if available for better airflow.

Can I make these ahead?

You can bread the chicken and refrigerate it up to a few hours ahead. Bake just before serving for best texture.

What sides go well with this?

Serve with fries, coleslaw, roasted vegetables, or a fresh green salad.

Conclusion

Baked Black Pepper Ranch Chicken Fingers with Honey Mustard are the perfect mix of bold flavor, crisp texture, and satisfying comfort. Whether you’re feeding a crowd, making a family dinner, or prepping for a party, these baked tenders deliver all the crunch and flavor without the deep frying. With that sweet and tangy honey mustard sauce on the side, they’re guaranteed to disappear fast!

Print