Baked Spicy Ranch Chicken Fingers with Honey Mustard

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Set up a breading station: one bowl with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with ranch seasoning, paprika, garlic powder, cayenne, and a pinch of salt and pepper.

Coat the Chicken:

Dredge each chicken tender first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the seasoned breadcrumb mixture. Place the coated chicken tenders on the prepared baking sheet.

Bake the Chicken:

Lightly spray the coated chicken tenders with cooking spray to help them crisp up. Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.

Prepare the Honey Mustard Sauce:

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Adjust seasoning to taste.

Serve:

Garnish the baked chicken fingers with fresh chives or parsley. Serve with the honey mustard sauce on the side for dipping.

Serving and Storage Tips: