Ranch Chicken Fingers

We just love these delicious chicken fingers! Forget McDonald's! Kids, get in the kitchen with your grown-up helpers and have FUN making these chicken fingers for dinner!!! =)

Ranch Chicken Fingers

1 1/2 pounds boneless, skinless chicken breast cutlets
1 c. buttermilk
1 c. flour
1 c. crushed corn flakes
2 packets dry ranch seasoning (recommended: Hidden Valley)
3 eggs

Have a grown-up helper cut the chicken into strips (or nugget sizes, if you prefer). Marinate chicken in buttermilk for several hours or overnight.

In a medium size bowl or pan, mix the flour, crushed corn flakes, and ranch seasoning. In a second bowl, beat the 3 eggs using a fork or whisk. Spray your pan with a non-stick cooking spray or lightly brush with oil.

Removing the chicken from the marinade, dip chicken into eggs, and then dip into the flour mixture. Be sure to cover the chicken fully on all sides with the flour mixture. Lay chicken in pan.

Bake at 350 degrees for 30-35 minutes or until cooked thoroughly. (Our oven took about 30 minutes for the chicken to be perfectly cooked and moist.) Enjoy!!!