Baked Black Pepper Chicken Fingers with Greek Yogurt Ranch

Spicy, oven-baked black pepper chicken fingers with Greek yogurt ranch. These chicken tenders are coated in a spiced crunchy crumb, baked until crisp, then tossed in a peppery hot sauce butter. On the side comes a cooling Greek yogurt ranch for dipping. Kids and adults alike love them. Better yet, they are baked rather than fried, which makes them a little healthier without giving up any flavor. Serve them with oven-baked sweet potato fries and a simple vegetable salad for an easy, spicy, delicious dinner.

Once football season kicks off and game nights start filling the calendar, this is the kind of recipe that gets made on repeat: simple enough for a weeknight family dinner, fun enough for a crowd. Out of well over two thousand recipes, these chicken fingers remain one of the true favorites.

There is a bit of a backstory. Growing up in Cleveland, the family would regularly eat at a neighborhood restaurant in Lakewood, Ohio, where the black pepper boneless buffalo chicken strips were legendary. Years later a family friend who had waitressed there passed along the very secret recipe, with ingredients but no measurements. This version is not identical to the original, but the family agrees it is even better than anything you can order at the bar.

The secret? Fajita seasoning and a generous amount of black pepper. A homemade spice blend is easiest, but store-bought works too. The chicken is first tossed with buttermilk and a little hot sauce, which acts as the glue that helps the crumbs stick. Then it is coated in finely crushed corn flakes and cheese crackers, the key to a baked chicken finger that tastes fried. Pulse the corn flakes and crackers in a food processor, or seal them in a bag and crush them with your feet, an old family trick that really works. The cheese crackers are optional, but they add a special crunch and flavor. Finally, lightly brush or drizzle the chicken with olive oil before baking. Do not skip this step; it is what makes the coating truly crisp in the oven.

While the chicken bakes, make the black pepper sauce: melted butter, hot sauce, more fajita seasoning and a pinch of black pepper. It is simple but it is everything: buttery, spicy, smoky and peppery. To balance the heat, a creamy Greek yogurt ranch is the perfect dip. It is a little lighter and a little tangier than classic ranch, but wonderfully creamy.

Ingredients

• 900 g (2 lb) boneless, skinless chicken tenders
• 80 ml (1/3 cup) buttermilk
• 150 ml (1/2 cup plus 2 tablespoons) hot sauce, such as Frank's Original
• 60 g (2 cups) finely crushed corn flakes
• 30 g (1/2 cup) finely crushed Cheez-It or Goldfish crackers (optional)
• 1 tablespoon plus 2 teaspoons fajita seasoning (see Tips for homemade)
• 1 to 2 teaspoons freshly ground black pepper, to taste
• 55 g (1/4 cup) salted butter, melted
• Extra-virgin olive oil, for brushing

Greek Yogurt Ranch

• 120 g (1/2 cup) plain Greek yogurt
• 2 tablespoons buttermilk
• 2 tablespoons fresh chives, chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and black pepper, to taste

Instructions

1. In a bowl, combine the chicken, buttermilk and 2 tablespoons of the hot sauce. Toss well to coat.
2. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
3. In a medium bowl, combine the crushed corn flakes, crushed cheese crackers (if using), 1 tablespoon of the fajita seasoning and a big pinch of black pepper. Stir to mix.
4. Lift each piece of chicken out of the buttermilk and dredge it through the crumbs, pressing gently to help them stick. Place on the prepared baking sheet and repeat with the remaining chicken. Do not crowd the pan; use two baking sheets if needed. Lightly brush or drizzle the chicken with olive oil. Bake for 15 to 20 minutes, until the chicken is cooked through and the coating is crisp.
5. Meanwhile, make the black pepper sauce. Whisk together the melted butter, the remaining 1/2 cup (120 ml) hot sauce, the remaining 2 teaspoons fajita seasoning and a pinch of black pepper, adjusting the pepper to your taste.
6. To make the ranch, combine all the ingredients in a bowl or glass jar. Taste and add salt and pepper as needed.
7. Drizzle the black pepper sauce over the baked chicken. Serve with the Greek yogurt ranch for dipping.

Tips

• Homemade fajita seasoning: mix 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 to 1/2 teaspoon cayenne pepper and 1 teaspoon salt.
• Crush the corn flakes and crackers very finely; a food processor gives the best fried-style crunch.
• Do not skip brushing the chicken with olive oil before baking; it is what makes the coating crisp.
• Serve with herb-roasted sweet potato fries and a simple green salad for a complete meal.

Nutrition

Calories: about 306 per serving