Photo of Chicken Fingers with Ranch Dip and Seasoned Fries by WW

Chicken Fingers with Ranch Dip and Seasoned Fries

Total Time
45 min
15 min
30 min
Chicken finger baskets are a beloved staple on most fast food menus. Take advantage of this riff that’s oven-baked instead of deep-fried and enjoy the tenders dipped in ranch dressing along with a side of seasoned fries. Coated in tangy mustard and dredged into a spiced oat-mixture, the chicken fingers' flavor is perfect for grown-ups and kids, too. They’ve got enough zing to please an adult palette yet taste familiar enough to get kid-approval. For variety, you may want to also consider serving this homemade version with a few additional dipping sauces like ketchup, barbecue sauce, honey mustard or sweet and sour.


Cooking spray

3 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into strips

Dijon mustard

1 Tbsp

Uncooked instant oatmeal

2½ packet(s), 1 oz each (about 1 cup total)

Garlic herb seasoning

2 tsp, preferably salt-free

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked potato

2 large, Russet, peeled and cut into 1/2-inch-thick fries

Creole seasoning

1 Tbsp

Fat free ranch dressing

½ cup(s)


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
  3. Arrange potatoes around chicken on pan; lightly coat both with cooking spray. Sprinkle potatoes with Creole seasoning.
  4. Bake, flipping once, until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving.