These ranch chicken tenders are full of flavor, baked to a perfect golden finish, and are deliciously crunchy. Ranch seasoning carries through to every piece, and even though there are tons of them, they’re easy to make.
They work for a quick weeknight dinner, are easy to make, and are guaranteed to disappear within a few minutes, even if you probably won’t want to.
Ingredients
These are the supplies you are going to need.
For the Chicken:
- 1.5 lbs chicken tenders, or around 10 to 12 pieces
- 1 cup buttermilk
- 2 tablespoons ranch seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coating:
- 2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons ranch seasoning (also store-bought or homemade)
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
For Assembly:
- Cooking spray or some oil for the mist.
Instructions
Below are the steps to make the ranch chicken tenders
1. First, the Chicken has to be marinated.
Get a large bowl, and in it combine the buttermilk, the ranch buttermilk, garlic powder, salt, and black pepper until everything is fully incorporated.
Add the chicken tenders so they are all fully submerged in the buttermilk.
After it is all submerged, cover the bowl and refrigerate, and let it sit to absorb the flavors
Allow the buttermilk to continue tenderizing the chicken for up to 4 hours.
This is the most important step to me because it’s the most flavorful and tender step as well, so don’t skip it.
2. Prepare Breading Station
As the chicken sets in buttermilk, it’s time to set up the breading station.
Using a shallow dish or a pie dish, pour in the panko breadcrumbs, the grated Parmesan, 3 tablespoons of ranch seasoning, followed by the dried parsley, garlic powder, onion powder, paprika, and black pepper.
Finish off by mixing everything with a fork to get an even distribution of seasoning, and break apart any seasoning clumps.
The added panko contributes to the crunch, but the second secret ingredient, which is the Parmesan, plays a key role in how flavorful and brown the crust will be.
3. Preheat and Prepare
Get the oven to 425 degrees, I think. Grab a large baking pan and line it with a sheet of parchment or foil.
Then, get a wire cooling rack and set it so it is resting on top of the lined baking sheet.
Since the rack is going to be used to bake the chicken, it is a good idea to give the rack a quick spray with cooking spray so the breading won’t stick.
This rack is going to help with something called heat convection.
That means hot air will be able to get all the way around the chicken,
Making it so the outer breading will not get soggy on the bottom, but will rather be crispy all the way around.
4. Breading Chicken
Take the chicken tenders out of the buttermilk marinade and let the excess liquid drain back into the bowl.
One tender at a time, place it in the panko and press on both sides, and, with your hands, pack the coating onto the chicken.
Be sure that the tender is coated on all surfaces with a thick, even, and complete layer of breadcrumbs.
As you complete each piece, place it on the designated wire rack, making sure they have a little space so they won’t touch.
This is to allow each chicken piece to brown evenly.
5. Spray and Bake
After the tenders have been coated and arranged, spray the tops with a generous amount of cooking spray or use a mist with olive oil.
This coat of fat is the reason why the panko that is used to cover the chicken tenders is transformed from a dry, bland color to a rich and golden brown.
Transfer the baking sheet to the heated oven and bake for about 20 to 25 minutes.
Halfway through baking, you will want to flip the tenders and spray them on that side as well.
The tenders are all set to be taken out and are done baking at a golden brown color with a deep and crispy layer on top.
To check that they are done, use an instant-read thermometer on the thickest part.
If it reads 165 degrees, the chicken is done. The tenders must feel firm with no jiggle to the chicken.
6. Rest and Serve
After taking the baking sheet out of the oven, allow the chicken tenders to rest on the rack for three to five minutes.
While you might be tempted to dig in immediately, the brief resting period means the tenders are juicier in the end.
When serving, try to serve immediately, while the coating is its crispest, and serve with your favorite dipping sauces on the side.
Tips for Success
- Get the Right Crunch: To achieve the best color and crispiness without frying, be sure to use the cooking spray, and to coat the panko on every tender really firmly.
- Please don’t Skip the Marinate: At the very least, be sure to marinate for thirty minutes, as this is the buttermilk that allows the flavor to really infuse into the meat and tenderizes it.
- Use a Thermometer: Because chicken tenders are so thin, keep in mind that they will overcook very quickly, so to take the guesswork out, use an instant-read thermometer.
- Evenly Browned: When something is baked, it’s better to flip the food around halfway through and spray one side and flip one side to ensure one side doesn’t get darker than the other and both get to the same shade of brown.
- Best When Fresh: This dish can be enjoyed once the coating is baked to a perfect, crisp thin layer, but if you have to hold them, you can keep them in the oven at 200 degrees.
Ingredient Changes
- No Buttermilk: When buttermilk is not available, you can mix one cup of regular milk with one tablespoon of white vinegar or lemon juice, and let it rest for 5 minutes, and it will thicken to be like buttermilk. You can also thin out milk with some plain yogurt when yogurt is available.
- Gluten Free: If needing it for gluten-free, you can take out the panko breadcrumbs and use some gluten-free panko or crushed gluten-free cornflakes, which will give a nice crisp coating.
- Dairy Free: Plant-based milk is suitable to be mixed with 1 tablespoon of vinegar, which is used for the marinade, and also the dairy-free version uses no parmesan, which can be subbed with nutritional yeast, and if using nutritional yeast, you can add some more panko.
- Other Proteins: This coating can also be used on other meats like chicken breast, cut into strips, pork tenderloin, and also white fish filets.
- Using Fresh Ranch Instead of Mix: Should you prefer omitting the packet, just incorporate 1/4 cup of ready ranch dressing into the marinade and make the breadcrumb coating extra herby by seasoning with more dried dill, parsley, chives, plus onion and garlic powder.
Tips For Storage
Refrigerating
You can keep leftover chicken tenders in a sealed container for up to three days in the fridge.
When stored, the coating will become a little soft.
Reheating
For the best results, the tenders should be reheated in a 400 degrees Fahrenheit oven for 8 to 10 minutes, on a wire rack if you have one, to allow the coating to crisp up.
If you have an air fryer, you can also set it to 375 degrees Fahrenheit for 4-5 minutes.
Make sure to avoid reheating in the microwave, as this will make the coating soggy.
Freezing
Place cooked and cooled tenders in a single layer on a baking sheet to freeze until solid,
Then move them to a freezer-safe bag or container where they will last up to 2 months.
To reheat, place in a 375 degrees Fahrenheit oven for 15-20 minutes, directly from the freezer.
Make-Ahead
You can coat the chicken tenders with breadcrumbs up to 4 hours in advance and keep them in the fridge on a wire rack.
To keep the tenders from drying out, cover them with plastic wrap.
Then just bake them the the oven when you’re ready to eat.
Pairing Suggestions
Along with an assortment of dipping sauces like honey mustard, ranch sauce, barbecue sauce, and buffalo sauce.
These crispy ranch chicken tenders are also great served with sweet potato fries, French fries, or a small side salad for a complete meal.
You can also prepare an assortment of sauces and let your guests mix sauces in a dipping sauce area for a more entertaining meal.
Sandwiches with chicken ranch tenders, lettuce, tomato, and pickles on soft buns also work well.
You can also make these oven-baked tenders for kids’ lunch, balanced with fruit, veggie sticks, and dip, though the coating isn’t as crispy if packed a few hours in advance.
Frequently Asked Questions
Do I have to use tenders?
Just chicken breasts are fine too. You can use chicken breasts in this recipe.
Just slice boneless, skinless chicken breasts to make strips that are approximately 4 inches long and an inch wide.
Keep in mind this will make your chicken tenders a little thicker than tenders, so this means that they will need an extra 2 to 3 minutes of baking time.
A meat thermometer can be used to check that the chicken is cooked all the way through.
Is this recipe Airfryer-friendly?
This recipe can also be cooked in the air fryer.
Just put the breaded chicken tenders in a single layer in the basket of the air fryer,
Pop in some cooking spray to keep the chicken from sticking, and air fry them at 400 degrees for about 10 to 12 minutes.
About halfway through, make sure they’re flipped to keep them from getting unevenly cooked.
They are done when they are a golden color, and the meat is cooked all the way through.
Why do I have a Coating Falling off problem?
There are two main reasons for this problem. One common reason is not pressing the coating firmly enough onto the chicken.
Another reason is that the chicken is too wet.
After you take the tenders out of the buttermilk, let the excess liquid off. You don’t want to pat them too dry.
You want enough moisture for the breadcrumbs to stick. After that, press the panko onto the chicken firmly.
If I want to deep fry, can I do that rather than bake?
Yes, but the recipe is more for baking.
If you want to deep fry, you’ll want to get some oil to 350°F and fry your tenders for about 4-5 minutes, making sure they are golden brown and cooked fully.
If you do this, the coating will probably be even more crisp, but it will also have a much higher fat and calorie content than baking.
Crispy Ranch Chicken Tenders
These ranch chicken tenders are full of flavor, baked to a perfect golden finish, and are deliciously crunchy. Ranch seasoning carries through to every piece, and even though there are tons of them, they're easy to make.
They work for a quick weeknight dinner, are easy to make, and are guaranteed to disappear within a few minutes, even if you probably won't want to.
Ingredients
- Ingredients
- These are the supplies you are going to need.
- For the Chicken:
- 1.5 lbs chicken tenders, or around 10 to 12 pieces
- 1 cup buttermilk
- 2 tablespoons ranch seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Coating:
- 2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons ranch seasoning (also store-bought or home made)
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- For Assembly:
- Cooking spray or some oil for the mist.
Instructions
Instructions
Below are the steps to make the ranch chicken tenders
1. First, the Chicken has to be marinated.
Get a large bowl, and in it combine the buttermilk, the ranch buttermilk, garlic powder, salt, and black pepper until everything is fully incorporated.
Add the chicken tenders so they are all fully submerged in the buttermilk.
After it is all submerged, cover the bowl and refrigerate, and let it sit to absorb the flavors
Allow the buttermilk to continue tenderizing the chicken for up to 4 hours.
This is the most important step to me because it's the most flavorful and tender step as well, so don't skip it.
2. Prepare Breading Station
As the chicken sets in buttermilk, it's time to set up the breading station.
Using a shallow dish or a pie dish, pour in the panko breadcrumbs, the grated Parmesan, 3 tablespoons of ranch seasoning, followed by the dried parsley, garlic powder, onion powder, paprika, and black pepper.
Finish off by mixing everything with a fork to get an even distribution of seasoning, and break apart any seasoning clumps.
The added panko contributes to the crunch, but the second secret ingredient, which is the Parmesan, plays a key role in how flavorful and brown the crust will be.
3. Preheat and Prepare
Get the oven to 425 degrees, I think. Grab a large baking pan and line it with a sheet of parchment or foil.
Then, get a wire cooling rack and set it so it is resting on top of the lined baking sheet.
Since the rack is going to be used to bake the chicken, it is a good idea to give the rack a quick spray with cooking spray so the breading won't stick.
This rack is going to help with something called heat convection.
That means hot air will be able to get all the way around the chicken,
Making it so the outer breading will not get soggy on the bottom, but will rather be crispy all the way around.
4. Breading Chicken
Take the chicken tenders out of the buttermilk marinade and let the excess liquid drain back into the bowl.
One tender at a time, place it in the panko and press on both sides, and, with your hands, pack the coating onto the chicken.
Be sure that the tender is coated on all surfaces with a thick, even, and complete layer of breadcrumbs.
As you complete each piece, place it on the designated wire rack, making sure they have a little space so they won't touch.
This is to allow each chicken piece to brown evenly.
5. Spray and Bake
After the tenders have been coated and arranged, spray the tops with a generous amount of cooking spray or use a mist with olive oil.
This coat of fat is the reason why the panko that is used to cover the chicken tenders is transformed from a dry, bland color to a rich and golden brown.
Transfer the baking sheet to the heated oven and bake for about 20 to 25 minutes.
Halfway through baking, you will want to flip the tenders and spray them on that side as well.
The tenders are all set to be taken out and are done baking at a golden brown color with a deep and crispy layer on top.
To check that they are done, use an instant-read thermometer on the thickest part.
If it reads 165 degrees, the chicken is done. The tenders must feel firm with no jiggle to the chicken.
6. Rest and Serve
After taking the baking sheet out of the oven, allow the chicken tenders to rest on the rack for three to five minutes.
While you might be tempted to dig in immediately, the brief resting period means the tenders are juicier in the end.
When serving, try to serve immediately, while the coating is its crispest, and serve with your favorite dipping sauces on the side.
Notes
Tips for Success
- Get the Right Crunch: To achieve the best color and crispiness without frying, be sure to use the cooking spray, and to coat the panko on every tender really firmly.
- Please don't Skip the Marinate: At the very least, be sure to marinate for thirty minutes, as this is the buttermilk that allows the flavor to really infuse into the meat and tenderizes it.
- Use a Thermometer: Because chicken tenders are so thin, keep in mind that they will overcook very quickly, so to take the guesswork out, use an instant-read thermometer.
- Evenly Browned: When something is baked, it's better to flip the food around halfway through and spray one side and flip one side to ensure one side doesn't get darker than the other and both get to the same shade of brown.
- Best When Fresh: This dish can be enjoyed once the coating is baked to a perfect, crisp thin layer, but if you have to hold them, you can keep them in the oven at 200 degrees.
Nutrition Information:
Yield:
1Serving Size:
4 tendersAmount Per Serving: Calories: 285gCarbohydrates: 12ggProtein: 30gg