Baked Ranch Chicken Tenders and Veggies

Baked Ranch Chicken Tenders and Veggies - No you will ever think that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!

Happy 4th everyone! Now I do know I ought to be posting some kind of crazy burger-hot-dog-hybrid concoction for that holiday but you’ll need to take these chicken fingers instead because, well, chicken fingers works for any kind of occasion, enjoyed by both people.

It’s more appropriately when they‘re completely baked from begin to finish, except nobody can definitely tell that these are generally baked. They‘re just that crisp!

The key is using crushed Corn Flakes, breading this up with all-purpose flour and Ranch seasoning, my personal favorite ingredient of.

In order to make the pot even sweeter, you are able to bake your veggies right alongside your chicken tenders, making this an easy-peasy full-rounded meal!

Baked Ranch Chicken Tenders And Veggies Recipes 

Baked Ranch Chicken Tenders and Veggies

  • 16 ounces baby red potatoes, halved 
  • 2 tablespoons olive oil 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1/3 cup all-purpose flour 
  • 1 (1-ounce ) package Ranch Seasoning and Salad Dressing Mix 
  • 2 pounds boneless, skinless chicken breasts, cut into strips 
  • 2 large eggs, beaten 
  • 3 cups crushed Corn Flakes 
  • 4 zucchini, chopped 
  • 2 tablespoons chopped fresh parsley leaves 

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes inside a single layer onto one side from the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste ; put aside.

In a little bowl, combine flour and Ranch Seasoning. Doing work in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.

Place on your opposite side from the prepared baking sheet inside a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes. * Stir in zucchini during the final 10 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.


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