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To Make the Greek Yogurt Ranch-
In a medium bowl combine the greek yogurt,
buttermilk, parsley, chives, dill, garlic
powder, onion powder, salt and pepper. Mix
until smooth and combined. Place in the fridge
until ready to use.
To make the Sauce - Chicken Fingers-
In a medium bowl combine the melted butter, hot
sauce, 2 teaspoons fajita seasoning and black
pepper. Whisk to combine and set aside.Preheat
the oven to 475 degrees F. Line a baking sheet
with foil and spray or brush it with the olive
oil.In a bowl combine the buttermilk and 1/4
cup to 1/2 cup of the Black Pepper Rub sauce,
add the chicken and toss well.Pulse the corn
flakes and cheddar crackers in the bowl of a
food processor or add to a ziplock bag and
crush with a rolling pin or meat mallet. Add
the crumbs to a large bowl and add in the Panko
bread crumbs, flour and fajita seasoning. Stir
to combine.
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Remove each piece of chicken from the
buttermilk, and dredge through the crumbs,
pressing gently to adhere. Place on the
prepared baking sheet. Repeat until all the
chicken has been used. Make sure not to crowd
your pan, if necessary use two baking sheets.
Drizzle or spoon about a tablespoon or so of
the Black Pepper Rub sauce over each chicken
finger. Lightly spray the fingers with cooking
spray or a mist of olive oil.Bake for 10-12
minutes, then gently flip using kitchen tongs
and spray the other side. Bake for 10-12
minutes more, then remove from oven and serve
with the remaining Black Pepper Rub sauce and
Greek Yogurt Ranch. Garnish with fresh cilantro
and or parsley - a lemon wedge if desired.
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