Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack and spray the rack with nonstick spray. This is imperative so the chicken doesn’t stick!

Season the chicken pieces all over with salt, pepper and garlic powder.

In one large bowl or plate, place the flour. In a second bowl, lightly beat the eggs. In a third bowl, place the crushed potato chips.

Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the potato chip crumbs, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.

I like to give my chicken fingers a spritz of olive oil spray which helps them get even more golden and crisp. Bake the chicken fingers for 18 to 22 minutes, until they are cooked through and golden and crunchy. Once the chicken is done, remove it from the wire rack immediately so it doesn’t stick. I use a spatula or tongs to remove the chicken.

To roast the broccoli, I use the same temp oven of 425 degrees. You can put it in the oven with the chicken at the same time if you wish, or roast it before and slightly reheat for a few minutes in the oven. Or even roast it after! I drizzle with the olive oil, sprinkle all over with salt, pepper and garlic powder. Roast for 15 to 20 minutes, until slightly charred.

Drizzle both the chicken and the broccoli with the ranch and serve immediately!

Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!