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Crispy Baked Ranch Chicken Tenders Easy Panko Coating Recipe

crispy baked ranch chicken tenders - featured image

These crispy baked ranch chicken tenders are crunchy, flavorful, and juicy without the guilt of frying. Ready in under 30 minutes, they are perfect for quick dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound (450g) chicken tenders, trimmed of excess fat
  • 1 ½ cups (150g) Japanese-style panko breadcrumbs
  • 2 tablespoons ranch seasoning mix (store-bought or homemade)
  • ¼ cup (25g) finely grated Parmesan cheese
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons olive oil or cooking spray
  • Optional: fresh cracked black pepper or a pinch of smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment paper. Place a wire rack on top.
  2. Prepare the coating stations: place flour in one bowl, beaten eggs in a second bowl, and combine panko breadcrumbs, ranch seasoning, and Parmesan cheese in a third bowl. Add smoked paprika if desired.
  3. Dredge each chicken tender in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press into the panko mixture to coat thoroughly on all sides.
  4. Arrange coated tenders spaced out on the wire rack. Lightly drizzle or spray with olive oil.
  5. Bake for 15-18 minutes, flipping halfway through, until coating is golden and internal temperature reaches 165°F (74°C).
  6. If desired, broil for 1-2 minutes for extra crispiness, watching carefully to avoid burning.
  7. Let tenders rest for 3-5 minutes before serving.

Notes

Pat chicken dry before coating to ensure crispiness. Use a wire rack to prevent soggy bottoms. For extra crispiness, broil 1-2 minutes at the end. Avoid opening the oven frequently to maintain temperature. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. Dairy-free options include omitting Parmesan or using nutritional yeast.

Nutrition

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