Description
Baked Black Pepper Ranch Chicken Fingers with Honey Mustard are crispy, oven-baked chicken strips seasoned with bold ranch and black pepper flavor, served with a sweet and tangy honey mustard dip. Perfect for game day, family dinners, or healthy comfort food.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or tenders, cut into strips
- 1/2 cup buttermilk
- 1 tbsp ranch seasoning mix
- 1 tsp freshly ground black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Olive oil spray or drizzle, for baking
- For the honey mustard:
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 tsp lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a wire rack on top of a baking sheet.
- In a bowl, combine chicken strips, buttermilk, ranch seasoning, and black pepper. Let marinate for at least 15 minutes.
- In another bowl, mix panko, Parmesan, garlic powder, onion powder, and a pinch of salt.
- Coat each chicken strip in the breadcrumb mixture, pressing to adhere. Place on the prepared baking sheet or wire rack.
- Lightly spray or drizzle with olive oil.
- Bake for 18–22 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F or 74°C).
- While baking, whisk together all honey mustard ingredients in a small bowl. Chill until ready to serve.
- Serve chicken fingers warm with honey mustard for dipping.
Notes
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Chicken can be marinated ahead and coated just before baking.
- Try Greek yogurt in place of mayo for a lighter honey mustard.
- These chicken fingers freeze well after baking—reheat in the oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg