Baked Chicken Fingers with Homemade Ranch and Honey Mustard Dipping Sauces - Cooking Video Included!

These crunchy oven-fried chicken tenders are extremely easy to make, SO satisfying, and especially delicious when paired with my favorite Greek yogurt-based ranch and honey mustard dips.

So you can definitely go to any drive-thru food chain right now and order some fried chicken tenders with your favorite dipping sides. And sometimes that can really hit the spot when you’re on the road and without much more time than it takes to say, “Ummm, one second please. I don’t know what I want yet...Uh, OK. Hello? Yeah, can I get… uhhh. I’m gonna get the deep fried bread with a little bit of chicken in the middle. Oh, and some not so special sauce for dipping too? Yup, that’s all.”

That’s fine. We all do it. And it sounds like a really good idea and then probably about 15 minutes later it sounds like the worst idea you’ve ever had. And you decide that all your body wants after that deliciously gross mess of a meal is fruits and veggies for a week! And that lasts for a good whole hour because the second you digest that food in your belly you end up with fast food amnesia. You know, so that you can do it all over again the next time there’s no time nor kitchen in site. Awesome…

How about all the good parts of that situation, plus more good parts, minus all the bad parts? Then you get today’s recipe!!

Make it yourself in no time at all, with ingredients you probably already have on hand in the kitchen, and it’s fabulously yummy, AND it’s actually very healthy. Jump in with both feet, guys! You’re gonna LURVE this recipe as much as we do at home. Crispy and golden, these panko covered chicken tenders are very hard to resist.

Oh! And by the way, homemade dipping sauces are the BEST. And whipping them up really quickly is so incredibly easy and they taste way, way better than any store-bought or drive-thru caught dipping sauces.

And I love to use Greek yogurt as the base to make my ranch dressing/dip as well as my honey mustard dip. I always buy Chobani or Greek yogurt because I just really like the taste and texture. And just FYI, I am not being paid by them. Nope, no free yogurt either.

I go for the at least 4% fat Greek yogurt because I always go for as close to full-fat for all my dairy, all the time. Because, the way nature intended is the way to go, right?

You can substitute mayo if you need to although I don’t understand why you need to. So use the Greek yogurt for the base of your dips and you’ll see how much better it is than any dip you’ve ever dunked a chicken finger into! Individually, this ranch dip and this honey mustard dip are my favorite ranch and honey mustard dips on the face of this planet. And they’re sans all the additives and won’t last for a year in your fridge. And guys, that’s a VERY good thing.

Enjoy this super easy meal, my friends! No more drive-thru runs. Hopefully.

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Recipe

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Baked Chicken Fingers with Homemade Ranch and Honey Mustard Dipping Sauces - Cooking Video Included!

Course Main with Condiments

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 572kcal

Author Honest and Tasty

Ingredients

• FOR THE CHICKEN FINGERS:
• 2 lbs chicken tenders
• ½ cup all-purpose flour
• 2 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 egg
• ⅓ cup whole milk
• 2 cups panko bread crumbs
• ghee for greasing sheet
• FOR THE HONEY MUSTARD DIPPING SAUCE:
• ½ cup full-fat Greek yogurt can substitute with some mayo or sour cream of a little of each
• ¼ cup honey
• ¼ cup dijon mustard can substitute with mustard of your choice
• ½ teaspoon white vinegar
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• FOR THE RANCH DIPPING SAUCE:
• ½ cup Greek yogurt can substitute mayo or sour cream or a little of each
• 1 teaspoon dill dried or fresh, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chives dried or fresh, chopped
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

• FOR THE CHICKEN FINGERS:
• Preheat oven to 425ºF (219ºC).
• Take 3 plates and set them in a line to form your chicken finger assembly line. Place a ghee-greased baking tray (or greased parchment-lined tray) at the end of the line.
• To the 1st plate add flour, salt, black pepper, and paprika and mix.
• To the 2nd plate add egg and milk. Whisk with a fork.
• To the 3rd plate add panko bread crumbs.
• One at a time, place each chicken finger into the flour to coat, get rid of excess flour, place into egg wash dish to coat, then place into panko dish and coat well.
• Then place chicken onto your greased baking tray.
• Drizzle a little bit of melted butter or ghee on top of each chicken tender.
• Place in oven for 10 minutes, flip, and let them go for another 10 minutes. Make sure to remove the tray from the oven quickly after the first 10 minutes so as not to release the hot air, which would decrease the oven temperature.
• Serve with your favorite dipping sauces or mine below! Enjoy!
• FOR THE HONEY MUSTARD DIPPING SAUCE:
• Mix together all ingredients and serve on the side.
• FOR THE RANCH DIPPING SAUCE:
• Mix together all ingredients and serve on the side.

Nutrition

Calories: 572kcal | Carbohydrates: 56g | Protein: 62g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 2157mg | Potassium: 1073mg | Fiber: 3g | Sugar: 22g | Vitamin A: 444IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 4mg