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Ranch Chicken Tenders

This ranch chicken tender recipe is juicy, flavorful, and coated in a crispy ranch-seasoned crust. It is baked until golden brown, creating a delicious combination of crunchy coating and tender chicken. This recipe is an easy high-protein dinner that's perfect for busy weeknights and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds chicken tenders
  • 2 tablespoons olive oil
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon ranch seasoning mix
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • Cooking spray
  • 1 tablespoon chopped fresh parsley optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat the chicken tenders dry with paper towels.
  3. In one shallow bowl, whisk together the egg and milk.
  4. In another bowl, combine the panko breadcrumbs, Parmesan cheese, ranch seasoning, garlic powder, onion powder, paprika, and black pepper.
  5. Lightly coat the chicken tenders with olive oil.
  6. Dip each tender into the egg mixture, then coat evenly in the breadcrumb mixture, pressing gently so the coating sticks.
  7. Arrange the coated chicken tenders on the prepared baking sheet in a single layer.
  8. Lightly spray the tops with cooking spray.
  9. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  10. Let the chicken tenders rest for 5 minutes before serving.
  11. Garnish with chopped parsley if desired and serve with your favorite dipping sauce.

Notes

  • Panko breadcrumbs help create a crispy coating.
  • Avoid overcrowding the baking sheet for even browning.
  • Add a pinch of cayenne pepper for a spicy version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven or air fryer for 3 to 4 minutes to keep the coating crispy.