Crispy Panko Ranch Chicken Tenders (Printable)

Golden, crunchy chicken strips with a zesty ranch panko coating baked to perfection.

# What You'll Need:

→ Chicken

01 - 1.5 pounds chicken tenders or chicken breasts cut into strips

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1 ounce ranch seasoning mix
04 - 0.5 teaspoon paprika
05 - 0.25 teaspoon freshly ground black pepper
06 - 0.25 teaspoon garlic powder

→ Wet Mixture

07 - 2 large eggs
08 - 2 tablespoons milk

→ For Baking

09 - Nonstick cooking spray or 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
02 - In a shallow bowl, whisk together eggs and milk until well combined.
03 - In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, and garlic powder. Mix thoroughly.
04 - Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing excess to drip off, then dredge in the panko mixture, pressing gently to ensure coating adheres properly.
05 - Place coated tenders on the prepared wire rack, spacing them apart to allow air circulation. Lightly spray the tops with nonstick cooking spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking. Tenders are done when golden brown and the internal temperature reaches 165 degrees Fahrenheit.
07 - Remove from oven and serve immediately while hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • These chicken tenders are oven-baked rather than fried, making them a healthier alternative without sacrificing flavor or texture.
  • The ranch seasoning adds a savory, herby kick that takes these tenders beyond basic breaded chicken.
  • They're quick to prepare, making them perfect for busy weeknights when you need dinner on the table fast.
  • Kids and adults alike will enjoy these crispy, flavorful tenders - they're a true family-pleasing recipe.
02 -
  • For even crispier tenders, spray the tops with a little more cooking spray or olive oil halfway through the baking time.
  • You can prepare these ahead of time - coat the chicken and refrigerate for up to 4 hours before baking.
  • If you prefer extra thick coating, double-dip the tenders (egg mixture, then panko, then back in egg, then in panko again).
  • Using a wire rack during baking eliminates the need to flip the tenders and ensures crispiness on all sides.
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