Baked Chicken Fingers with Cheesy Ranch DIp
A Tasty recipe for baked chicken strips and a cheesy ranch dip. These are a favorite for children of all ages.
Ingredients
- 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
- 1/2 cup buttermilk
- 4 cups corn cereal
- 1/4 teaspoon salt
- Freshly ground pepper
Dip
- 1 package cream cheese, softened
- 1 packet Ranch Mix
Directions
- Preheat oven to 400 degrees F. Grease a large baking sheet.
- Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
- Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish.
- Season the chicken with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet.
- Bake until cooked through, about 15 minutes. Leave the chicken on the baking sheet to cool slightly.
- To make the dip, Mix the softened cheese with ranch seasoning. Add a small amount of milk if the dip is too thick.
