Black Pepper Rub Chicken fingers with Greek Yogurt Ranch.

Instructions !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. 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.