Ranch Chicken Fingers for life!
Who doesn’t love chicken fingers?? Nobody, that’s who. Not only are they friggin’ delicious, they are the greatest vessel ever for getting incredible dips into your face hole. You can’t go wrong with dips in the face hole.
My kids are chicken finger fiends. I’m not kidding, it’s a real problem because they ask for them constantly. You know what else they love? Motherfucking ranch dressing. That is 100% my fault though because I too have a ranch addiction. Ranch is my Frank’s Red Hot. I put that shit on everything.
One day I thought to myself - “Stacey, you’re a smart and savvy bitch. Why don’t you come up with your own chicken finger recipe that will blow your kids minds. And while you’re at it - why don’t you uplevel this baby even more by making the RANCH chicken fingers!” And that, my friends, is exactly what I did.
For this recipe I am using my own recipe for ranch seasoning which I named Ranch Dust because it’s like my very own edible fairy dust that makes your foods magically delicious and your tastebuds soar. Ok, that may be a bit of an exaggeration but it is spectacular. If you don’t have the ingredients or time to make your own you can totally use packaged ranch seasoning and these will be just as delicious. Well, almost.
Both of these recipes are in my cookbook You’ll Eat It and You’ll Like It along with 81 other hilarious and profanity filled recipes so if you don’t have a copy, what are you waiting for! Use code for SGL 10 for 10% off!
I also did a video on these fantastic fingers on Tiktok. If you’re more of a visual learner, you can check that out and follow along!
RANCH CHICKEN FINGERS
Prep time: 25 minutes
Cook time: 25 minutes
Serving size: Approximately 16-24 chicken fingers
What Goes In It
3 tbsp of Ranch Dust Seasoning (recipe on pg. 141 of cookbook or store-bought)
3-4 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
3 tbsp of all-purpose flour
1 tbsp of Dijon mustard
2 cups of panko bread crumbs
2 tbsp of grated Parmesan cheese
1 tsp of smoked paprika
1 tsp of salt
2 tbsp of avocado or olive oil
How You Make It
Preheat oven to 375°F. Slice chicken breasts into long, chicken finger-lickin’ strips. (Don’t actually lick your fingers right now, that’d be really gross.) You want to try and get them as close to uniform as possible, so they cook evenly.
Place the flour by itself in a shallow dish. Now, in a bowl, combine eggs and Dijon mustard, then whisk together until combined. In a third separate and shallow dish, combine bread crumbs, ranch dust, Parmesan, paprika, and salt, and mix together.
Take one of your chicken strips and dip it into the flour, then the egg mixture, and then into the bread crumb mixture. Your hands are going to get messy here, so just embrace it. Make sure you fully coat both sides of the chicken strip by pressing it into the bread crumbs. Take out all your frustration about the fact that your son has not emptied his lunch bag in two days out right here, people. This is dinner prep + therapy, and it works. Repeat this process with all the chicken strips.
Next, lay them out on a parchment-lined baking sheet. Give 'em a little drizzle with your fave oil (I like avocado or olive), then throw those little fuckers in the oven.
Bake for 15 minutes, flip ‘em, and bake for another 10 minutes. Remove from the oven and drown them in the honey mustard dip or whatever dip is your fav. I can’t believe it wouldn’t be honey mustard but you’re the boss, BBQ sauce.
Ranch Dust Seasoning
1/2 cup of buttermilk powder
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of dried dill
1 tbsp of dried parsley
1 tbsp of dried chives
1 tsp of dried onion flakes
1/2 tsp of salt
Add buttermilk powder and all the seasonings to a jar with a lid and shake, shake, shake, shake, shake it like a Polaroid picture until everything is well combined.
