These BBQ chicken bacon ranch fingers hit every craving at once — smoky BBQ sauce, crispy bacon, and creamy ranch all loaded onto tender baked chicken strips. They’re the kind of finger food that works equally well as a party appetizer, game day snack, or quick weeknight dinner served alongside a simple salad. The whole thing comes together in under 30 minutes, bakes up beautifully in the oven, and tastes like something you’d order at a restaurant — except you made it at home for a fraction of the cost.
- • Swap: Use turkey bacon or turkey breast strips to lighten things up while keeping all the bold flavors intact.
- • Make-ahead: Marinate the chicken strips in ranch seasoning overnight for deeper flavor that really comes through after baking.
- • Storage: Leftovers keep well refrigerated for 3 days; reheat in an air fryer at 375°F for 4 minutes to re-crisp.
- • Variation: Swap BBQ sauce for buffalo sauce and ranch for blue cheese dressing for a fiery buffalo chicken version.
- • Serving: Arrange on a board with extra ranch and BBQ dipping sauces, celery sticks, and carrot slices for a complete snack platter.
When I whipped these tasty fingers up I was looking for something quick I could put together as I had some company coming over for a barbecue and I wanted a little snack to put out first.. These chicken bacon & ranch fingers sure did hit the spot and everyone loved them! They are super simple to make, just a few ingredients and a little of your time.. and they are only 2 points each ๐
BBQ chicken bacon & ranch fingers
Ingredients
- 1 package Pillsbury pizza dough crust
- 2 Tbsp Simple girl carolina sauce, or similar such as franks sauce
- 1/4 cup barbecue sauce, any brand is fine
- 2 Tbsp light ranch dressing
- 5 slices center-cut bacon *or similar, cooked, drained and crumbled
- 1.5 cups shredded cooked chicken (about 6oz)
Instructions
- Preheat oven to 400F, roll out pizza dough on a large baking sheet and pre-bake for about 8 minutes then remove from oven.
- Mix your barbecue sauce and carolina sauce together and brush onto crust.
- Top with your chicken and crumbled bacon and bake in oven for another 12-15 minutes, checking crust is cooked.
- Drizzle with ranch dressing (I pipe out of a small zip lock bag)
- Using a pizza cutter cut into 18 fingers, one cut across the middle and 9 cuts down.
- Makes 18 fingers at 2 personal points, 2 smart points or 2 points plus each.. Nutritional info per finger .. Calories 82...Fat 1.9g..Sat fat 0.5g...Carbs 10.2g...Fiber 0g...Sugars 2.3g..Protein 5.8g
