Crispy Ranch Parmesan Chicken Tenders

Crispy Ranch Parmesan Chicken Tenders are exactly what they sound like—strips of chicken coated in a blend of ranch seasoning, parmesan cheese, garlic powder, paprika, and breadcrumbs, baked (or air-fried) to crispy perfection. They’re juicy on the inside, crunchy on the outside, and exploding with flavor in every bite.

Why You’ll Love This Recipe

• Easy to Make: Minimal prep, no complicated steps.

• Crowd-Pleaser: Loved by both kids and adults.

• Versatile: Great for dinner, snacks, or meal prep.

• Healthier Option: Baked, not fried—less oil, more flavor.

• Customizable: Swap ingredients easily for dietary needs.

Ingredients Needed

Here’s everything you’ll need to bring these crispy beauties to life:

• 1½ lbs chicken tenders (or chicken breasts sliced into strips)

• ½ cup mayonnaise (or Greek yogurt for a lighter version)

• 1 packet (1 oz) dry Ranch seasoning mix

• 1 cup grated Parmesan cheese

• 1 cup panko breadcrumbs (or regular breadcrumbs)

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• Optional garnish: chopped fresh parsley

  Key Ingredients Breakdown

Chicken Tenders: Tender and lean, they cook quickly and stay juicy.

Mayonnaise/Greek Yogurt: Helps the coating stick while keeping the chicken moist.

Ranch Seasoning: The star of the show—adds that irresistible tangy, herby kick.

Parmesan Cheese: For that deep umami flavor and golden crispy finish.

Panko Breadcrumbs: Extra crunch! Use regular breadcrumbs for a softer crust.

Spices: Garlic powder and paprika add subtle warmth and aroma.

  Optional Garnishes

• Freshly chopped parsley for a pop of color

• A squeeze of lemon for brightness

• Dipping sauces like ranch, honey mustard, or buffalo

Kitchen Equipment You’ll Need

• Baking sheet

• Wire rack (optional, for extra crispiness)

• Mixing bowls

• Tongs or fork

• Parchment paper or foil

• Oven or air fryer

Step-by-Step Instructions

  Step 1 – Prep the Chicken

If you’re using chicken breasts, slice them into even strips. Pat them dry with paper towels—this helps the coating stick better.

  Step 2 – Mix the Coating

In one bowl, mix the mayonnaise (or Greek yogurt) with half the ranch seasoning.
In another bowl, combine the parmesan, breadcrumbs, remaining ranch seasoning, garlic powder, paprika, salt, and pepper.

  Step 3 – Coat the Chicken

• Dip each chicken strip into the mayo/ranch mixture.

• Roll it in the parmesan breadcrumb mix, pressing lightly to coat all sides.

• Place each tender on a parchment-lined baking sheet.

  Step 4 – Bake to Perfection

• Preheat your oven to 400°F (200°C).

• Bake for 20–25 minutes, flipping halfway through for even crisping.

• Chicken should be golden brown with an internal temp of 165°F (75°C).

Tip: For extra crispiness, place tenders on a wire rack on the baking sheet.

  Step 5 – Serve and Enjoy

Sprinkle with chopped parsley if desired and serve hot with your favorite dip!

Tips for Making Perfect Chicken Tenders

• Don’t skip patting the chicken dry—it makes a big difference.

• Use freshly grated Parmesan for better melt and flavor.

• Panko breadcrumbs yield a crispier texture than regular ones.

• Let the coated chicken rest for 5–10 minutes before baking—it helps the crust set.

Variations and Swaps

  Make It Spicy

Add a pinch of cayenne pepper or red chili flakes to the breadcrumb mix.

  Swap for Air Fryer

Cook at 375°F (190°C) for about 10–12 minutes, flipping halfway through.

  Gluten-Free Version

Use gluten-free panko or crushed rice cereal as a substitute.

What to Serve with Ranch Parmesan Chicken Tenders

These tenders go great with:

• Creamy mashed potatoes

• Mac and cheese

• Coleslaw or mixed green salad

• Roasted vegetables

• Fries or sweet potato wedges

And don’t forget dipping sauces—ranch, BBQ, honey mustard, or buffalo sauce all work like a charm!

Storing and Reheating Leftovers

Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Oven: 375°F (190°C) for 10 minutes

• Air fryer: 350°F (175°C) for 5–6 minutes

• Microwave: Only if you’re okay with softer coating

Can You Freeze Them?

Absolutely!

• Lay uncooked tenders on a baking sheet and freeze until solid.

• Transfer to freezer-safe bags and store for up to 3 months.

• Bake straight from frozen at 400°F for 30–35 minutes.

Nutritional Information (Approximate per serving)

• Calories: 320

• Protein: 28g

• Fat: 18g

• Carbs: 12g

• Fiber: 1g

• Sodium: 580mg

Note: These values may vary depending on brands and substitutions used.

Common Mistakes to Avoid

• Using wet chicken: Always pat dry to prevent soggy coating.

• Skipping the resting time: Letting the coating set helps it stay on.

• Overbaking: Use a meat thermometer for perfect doneness.

• Not seasoning the breadcrumbs: Every layer needs flavor!

Final Thoughts

Crispy Ranch Parmesan Chicken Tenders aren’t just a meal—they’re a crispy, golden celebration of flavor. Whether you’re making them for game day, meal prep, or a quick dinner, they never disappoint. With just a few pantry staples and 30 minutes, you can whip up a batch of chicken tenders that’ll disappear faster than you can say “more, please!”

FAQs

1. Can I use chicken thighs instead of tenders?

Yes! Just trim and slice them into strips. Thighs are juicier and more forgiving if overcooked.

2. Can I make these ahead of time?

Totally. Coat the chicken, cover, and refrigerate for up to 12 hours before baking.

3. What if I don’t have ranch seasoning?

You can mix dried dill, parsley, garlic powder, onion powder, and salt as a DIY alternative.

4. Are these kid-friendly?

Yes! The crispy coating and mild ranch flavor make them a huge hit with kids.

5. Can I double this recipe?

Absolutely. Just use multiple baking sheets and rotate them halfway through baking.

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