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 crazy burger-hot-dog-hybrid concoction for this holiday. Still, you’ll have to take these chicken fingers instead because, well, chicken fingers work for any occasion, enjoyed by both children and adults.

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!

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

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

INGREDIENTS

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

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• 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.
• 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.
• 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.
• Serve immediately, garnished with parsley if desired.