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Baked Black Pepper Ranch Chicken Fingers with Honey Mustard Recipe
Ben Carraoli

Baked Black Pepper Ranch Chicken Fingers with Honey Mustard Recipe

I made these baked black pepper ranch chicken fingers on a cozy evening when I wanted something crispy, flavorful, and comforting without deep frying. From the very first bite, I knew this recipe was going to be a repeat in my kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breast tenders – 1½ pounds use fresh, boneless chicken breast cut into even strips for juicy and evenly baked fingers
  • All-purpose flour – ½ cup creates a dry base layer that helps the coating stick better
  • Eggs – 2 large acts as the binding agent so the seasoning and crumbs cling well
  • Panko breadcrumbs – 1½ cups gives a lighter, crispier texture than regular breadcrumbs
  • Dry ranch seasoning mix – 2 tablespoons adds herby, tangy flavor without extra liquid
  • Freshly ground black pepper – 1½ teaspoons fresh pepper gives stronger aroma and heat than pre-ground
  • Paprika – 1 teaspoon adds subtle smokiness and enhances color
  • Garlic powder – 1 teaspoon boosts savory flavor without overpowering the ranch
  • Onion powder – ½ teaspoon adds mild sweetness and depth
  • Salt – ½ teaspoon balance the flavors, adjust since ranch mix already contains salt
  • Olive oil – 2 tablespoons helps the coating turn golden and crispy in the oven
  • Dijon mustard – ½ cup provides a smooth, slightly sharp base flavor
  • Honey – ¼ cup balances mustard with natural sweetness
  • Mayonnaise – 2 tablespoons adds creaminess and richness to the sauce
  • Apple cider vinegar – 1 teaspoon brightens the sauce and cuts through richness

Method
 

  1. Preheat your oven to 425°F so it’s hot and ready. Line a baking sheet with parchment paper and lightly brush with olive oil. This ensures even browning and prevents sticking.
  2. Place flour in one bowl, whisked eggs in another, and breadcrumbs mixed with ranch seasoning, black pepper, paprika, garlic powder, onion powder, and salt in a third. This setup keeps the process organized and clean.
  3. Dip each chicken strip into flour, then egg, and finally press into the breadcrumb mixture. Make sure each piece is fully coated for maximum crunch.
  4. Place the coated chicken fingers on the prepared baking sheet, leaving space between them. Drizzle lightly with olive oil and bake until golden and crisp.
  5. Flip the chicken halfway through baking to ensure even crispiness on both sides. Continue baking until the chicken is cooked through and crispy.
  6. While the chicken bakes, whisk Dijon mustard, honey, mayonnaise, and apple cider vinegar until smooth. Chill slightly to let the flavors meld.

Notes

  • I always use freshly ground black pepper because it makes the flavor pop more.
  • I like placing the chicken on a wire rack over the baking sheet for extra crispiness.
  • I avoid overcrowding the pan so the chicken bakes instead of steaming.
  • I let the chicken rest for a few minutes before serving to keep it juicy.