Crunchy Ranch Fingers
  • 3 C. cornflake crumbs
  • 3 Tbs. Snipped fresh parsley
  • ¾ tsp. Salt
  • ½ tsp. Pepper
  • 1 C. Buttermilk Ranch Salad Dressing (Kraft)
  • 3 Tbs. Water
  • ¾ lb. boneless, skinless chicken breast halves, cut into bite-size strips
  • Non stick cooking spray
  1. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
  2. Combine cornflake crumbs, parsley, salt, and pepper.
  3. Stir together 1 cup dressing and water.
  4. Dip chicken strips into the dressing mixture, allowing excess to drip off; dip into crumb mixture to coat.
  5. Arrange strips on cookie sheet sprayed with non stick spray.
  6. Bake in a 425° F oven 12 to 15 minutes or until chicken is no longer pink.
  7. Serve with more Ranch dressing.
I got this out of one of those little booklets in the check out at the grocery store about six years ago. Two chicken breasts completely fill my largest cookie sheet. This little recipe is easy, tasty and inexpensive to make and the grand kids love it. The amounts here are tripled from the original recipe. ~Jan~