Goldfish Crusted Chicken Fingers
from Ben
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
crackers
goldfish, crushed |
*
|
| ⅔ | cup |
salad dressing mix, ranch
buttermilk, bottled |
* |
| 1 | pound |
chicken tenders
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
crackers
goldfish, crushed |
*
|
| 158 | ml |
salad dressing mix, ranch
buttermilk, bottled |
* |
| 453.6 | g |
chicken tenders
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Preheat oven to 425 degrees F. Line a baking pan with foil and spray with nonstick cooking spray.
Place crushed goldfish and dressing in separate dishes.
Dip chicken into dressing and then into crackers.
Place on baking pan.
Bake for 10 to 15 minutes until chicken is no longer pink inside.
Serve with additional ranch dressing if desired.
Goldfish crackers can be substituted with crushed pretzels.
