25 min
Parmesan Ranch Chicken Fingers
Recipe GLPR00b3824a57db6e
Tender chicken tenderloins marinated in a homemade ranch coating, then breaded with a crispy parmesan-panko crust and baked to golden perfection. Served with ranch dip for a restaurant-quality finger food that's perfect for lunch or dinner.
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Ingredients
¼ cup sour cream
¼ cup mayonnaise
4 tablespoons grated Parmesan cheese, divided
2 teaspoons dried dill
2 teaspoons vinegar
1 teaspoon garlic powder
1¾ pounds chicken tenderloins
1¼ cup panko bread crumbs
¾ cup plain bread crumbs
2 tablespoons olive oil
salt, to taste
¼ teaspoon black pepper
Directions
In a medium bowl, combine sour cream, mayonnaise, 1 tablespoon of the grated Parmesan cheese, dried dill, vinegar, and garlic powder. Mix until smooth and well blended. This is your homemade ranch marinade.
Place the chicken tenderloins in a large resealable plastic bag. Pour the ranch marinade over the chicken, seal the bag, and massage gently to coat all pieces evenly.
Refrigerate the bag for at least 4 hours, or preferably overnight, to allow the chicken to absorb the ranch flavors.
When ready to bake, preheat your oven to 400°F.
Place a wire cooling rack on top of a baking sheet. Lightly spray the rack with cooking spray to prevent sticking.
In a shallow bowl, combine the remaining 3 tablespoons of Parmesan cheese, panko bread crumbs, plain bread crumbs, olive oil, and black pepper. Mix thoroughly until the oil is evenly distributed throughout the breadcrumb mixture.
Remove the chicken tenderloins from the marinade, allowing excess marinade to drip off. Working with one piece at a time, dredge each chicken tenderloin in the breadcrumb mixture, pressing gently so the coating adheres well on all sides.
Place each breaded chicken finger on the prepared cooling rack, spacing them so they do not touch.
Bake in the preheated oven for 10 minutes. Carefully flip each chicken finger and continue baking for 5 to 10 additional minutes, until the internal temperature reaches 165°F and the coating is golden brown.
For extra crispiness, you may turn on the broiler for the final 1 to 2 minutes of cooking, watching carefully to prevent burning.
Remove the baking sheet from the oven and lightly sprinkle the hot chicken fingers with salt and additional Parmesan cheese to taste.
Let cool for 1 to 2 minutes, then serve hot with the remaining ranch marinade on the side for dipping.
