Baked Ranch Chicken Tenders and Veggies

No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!

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

Happy 4th everyone! Now I know I should be posting some sort of crazy burger-hot-dog-hybrid concoction for this holiday but you’ll have to take these chicken fingers instead because, well, chicken fingers works for any type of occasion, enjoyed by both children and adults.

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

It’s even better when they are completely baked from start to finish, except no one can really tell that these are baked. They are just that crisp!

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

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

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

To make the pot even sweeter, you can bake your veggies right alongside your chicken tenders, making this an easy-peasy full-rounded meal!

Baked Ranch Chicken Tenders and Veggies

No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
  3. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
  4. Place onto the opposite side of the prepared baking sheet in 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 last 10 minutes of cooking time.
  5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 548.5 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 154.8mg 52%
Sodium 838.7mg 35%
Total Carbohydrate 64.5g 22%
Dietary Fiber 4.1g 16%
Sugars 8.1g
Protein 45.6g 91%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.