Crispy Parmesan Ranch Chicken Tenders 🍗🧀🌿
These Crispy Parmesan Ranch Chicken Tenders are crunchy on the outside, juicy on the inside, and packed with cheesy ranch flavor. They’re easy to bake in the oven and make a perfect family dinner, game-day snack, or quick weeknight meal.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 4
Ingredients
For the Chicken
- 1½ lbs (680 g) chicken tenders
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 packet (1 oz) ranch seasoning mix
- ½ teaspoon black pepper
Crispy Parmesan Coating
- 1½ cups panko breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons melted butter
- 2 large eggs
- 1 tablespoon milk
For Serving
- Ranch dressing
- Honey mustard
- BBQ sauce
- Fresh parsley, chopped
- Extra Parmesan, for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
Place a wire rack over a baking sheet and lightly grease the rack. This helps the chicken tenders become crispy on all sides.
2. Season the Chicken
Pat the chicken tenders dry with paper towels.
Season with garlic powder, onion powder, paprika, ranch seasoning, and black pepper. Toss well to coat.
3. Prepare the Coating
In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and black pepper.
Drizzle in the melted butter and mix until the breadcrumbs are evenly coated.
In another bowl, whisk together the eggs and milk.
4. Coat the Chicken
Dip each chicken tender into the egg mixture, allowing the excess to drip off.
Press the chicken firmly into the Parmesan-panko mixture, coating all sides.
Place the coated tenders on the prepared wire rack.
5. Bake Until Crispy
Bake for 18–22 minutes, flipping halfway through, until golden brown and crispy.
The chicken should reach an internal temperature of 165°F (74°C).
For an extra-crispy coating, broil for 1–2 minutes at the end, watching carefully.
6. Serve
Let the tenders rest for a couple of minutes.
Garnish with fresh parsley and extra Parmesan.
Serve hot with ranch dressing, honey mustard, BBQ sauce, or your favorite dipping sauce.
🔥 Tips for Extra-Crispy Chicken Tenders
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier coating.
- Don’t overcrowd the baking rack.
- Press the coating firmly onto the chicken so it doesn’t fall off.
- A wire rack allows hot air to circulate underneath the tenders.
- For even more flavor, add a pinch of cayenne pepper to the coating.
- Freshly grated Parmesan gives the best flavor and browning.
Frequently Asked Questions
Q: Can I make these chicken tenders in an air fryer?
Yes! Air fry at 400°F (200°C) for about 10–14 minutes, flipping halfway through. Make sure the chicken reaches 165°F (74°C).
Q: Can I use regular breadcrumbs?
Yes, but panko produces a lighter and crunchier coating.
Q: Can I use chicken breasts?
Absolutely. Slice boneless chicken breasts into strips of similar thickness so they cook evenly.
Q: Can I make these ahead of time?
You can bread the chicken several hours ahead and refrigerate it covered until you’re ready to bake.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.
Q: How do I reheat them without making them soggy?
Reheat in an oven or air fryer at 375°F (190°C) until hot and crispy. Avoid microwaving if possible.
Nutrition Information
Approximate per serving:
- Calories: 480
- Protein: 48g
- Carbohydrates: 24g
- Fat: 21g
- Fiber: 1g
- Sodium: 920mg
Nutrition information is an estimate and varies depending on ingredients, brands, and serving size.
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