Ranch Chicken Fingers Meal Recipes

Steps:

• Preheat oven to 400°F. Measure 1/3 cup coating mix into shaker bag, then use to coat chicken as directed on package.
• Place in foil-lined 15x10x1-inch baking pan.
• Bake 20 min. or until chicken is cooked through (170°F). Serve with the pasta sauce for dipping, the mixed vegetables and breadsticks.

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

Steps:

• Preheat the oven to 400 degrees F.
• For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
• In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
• While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.

Steps:

• Mix dressing, milk and hot sauce. Pour over chicken in sealed container. Refrigerate for at least 30 minutes longer if you have time.
• When ready to cook, preheat oven to 350°F Spray nonstick pan with cooking spray, set aside.
• Mix crumbs and spices. Dredge chicken in crumb mixture shaking off excess. Place chicken on prepared pan and place in oven for 15 to 20 mins or till 160°F.
• Serve with your favorite dippers.

Steps:

• Combine cornflake crumbs and parsley.
• Combine dressing and water in another bowl.
• Dip chicken into dressing mixture.
• Cover with cornflake mixture.
• Place on lightly sprayed non stick pan.
• Bake 8 minutes or until tender in a 425 degree oven.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.