Parmesan Ranch Chicken Fingers

Chicken fingers marinated in Parmesan ranch dressing, dredged in Parmesan bread crumbs and baked until golden. Perfect for weeknight meals!

Course Main Dishes

Cuisine American

Keyword chicken, entree, kid friendly

Prep Time 4

Cook Time 20

Total Time 4 20

Servings Servings

1/4 cup sour cream
1/4 cup mayonnaise
4 tablespoons grated Parmesan cheese divided (plus more for sprinkling on finished chicken fingers)
2 teaspoons dried dill
2 teaspoons vinegar
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 3/4 - 2 pounds chicken tenderloins
1 1/4 cup panko bread crumbs
3/4 cup plain bread crumbs
2 tablespoons olive oil
salt

Combine sour cream, mayonnaise, 1 tablespoon Parmesan, dill, vinegar, and garlic powder together in a bowl. Mix well.
Place chicken in a resealable bag and pour ranch over the top. Seal and refrigerate for at least 4 hours or overnight.
Preheat oven to 400 degrees. Place a cooling rack on top of a baking sheet. Spray with cooking spray.
In a bowl combine remaining Parmesan cheese, panko bread crumbs, plain bread crumbs and olive oil. Mix well.
Remove chicken from marinade. Dredge in bread crumb mixture to coat completely. Place on prepared cooling rack. Bake in preheated oven for 10 minutes. Turn and bake for another 5 - 10 minutes or until chicken is cooked through and golden. You can turn on the broiler for a couple of minutes to crisp them up a bit if desired. Sprinkle with salt and more Parmesan. Serve with ranch for dipping..

Enjoy!