Black Pepper Rub Chicken Fingers
The ultimate comfort food, Black Pepper Rub Chicken Fingers are crispy, spicy, and perfect for dipping! This easy weeknight dinner is sure to satisfy your cravings and leave everyone wanting more. Try them tonight!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 pounds boneless skinless chicken tenders
- 1/3 cup buttermilk
- 1/2 cup hot sauce (I like to use Franks Original Hot Sauce)
- 2 tablespoons hot sauce (I like to use Franks Original Hot Sauce)
- 2 cups finely crushed corn flakes
- 1/2 cup finely crushed Cheez-It or Goldfish crackers (optional)
- 1 tablespoon fajita seasoning
- 2 teaspoons fajita seasoning
- 1-2 teaspoons black pepper use to your taste
- 1/4 cup salted butter melted
- extra virgin olive oil for brushing
- 1/2 cup plain greek yogurt
- 2 tablespoons buttermilk
- 2 tablespoons fresh chopped chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and black pepper
Instructions
- In a large bowl, combine the chicken, buttermilk, and 2 tablespoons of hot sauce. Toss well to ensure the chicken is thoroughly coated with the marinade. This soaking process helps tenderize the chicken and infuses it with flavor.
- Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. This ensures that your chicken tenders will bake evenly and won’t stick to the pan.
- In a medium bowl, add the finely crushed corn flakes, Cheez-It or Goldfish crackers (if using), 1 tablespoon of fajita seasoning, and a large pinch of black pepper. Stir the mixture well until combined, creating a flavorful coating.
- Remove each piece of chicken from the buttermilk mixture and dredge it through the crumb mixture. Press gently to ensure the crumbs adhere well to the chicken. Place the coated chicken tenders on the prepared baking sheet, making sure not to crowd the pan. If necessary, use two baking sheets.
- Lightly brush or drizzle the chicken with olive oil, ensuring an even coat. This will help achieve a golden, crispy texture when baked.
- Transfer the baking sheet to the preheated oven and bake for about 15 to 20 minutes, or until the chicken is cooked through and the coating is crispy. You can check the internal temperature of the chicken using a meat thermometer; it should read 165 degrees F (75 degrees C).
- While the chicken is baking, prepare the black pepper sauce. In a small bowl, stir together the melted butter, the remaining hot sauce, 2 teaspoons of fajita seasoning, and a pinch of black pepper to taste. Set aside.
- For the ranch dip, combine all the Greek yogurt, buttermilk, chopped chives, parsley, dill, garlic powder, onion powder, and a pinch of kosher salt in a bowl or glass jar. Mix well and taste, adjusting salt and pepper as needed.
- Once the chicken is ready, drizzle it with the black pepper sauce and serve immediately alongside the homemade ranch dip. Enjoy!
Notes
- Fajita Seasoning: Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4-1/2 teaspoon cayenne pepper, and 1 teaspoon salt.