Crispy Ranch Chicken Tenders with Parmesan & Panko (Print version)
Oven-baked chicken tenders coated in ranch seasoning, Parmesan, and panko for a crisp, juicy family dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) chicken tenderloins
02 -
1 large egg
03 -
1/4 cup (55 g) mayonnaise
For the Parmesan panko coating
04 -
1 1/2 cups (90 g) panko breadcrumbs
05 -
1/2 cup (45 g) finely grated Parmesan cheese
06 -
1 tablespoon dry ranch seasoning
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon kosher salt, or to taste
11 -
Olive oil spray or cooking spray
For serving
12 -
Ranch dressing, honey mustard, or marinara, for dipping
13 -
Chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F. Set a wire rack on a rimmed baking sheet and coat the rack well with cooking spray.
02 -
In a shallow dish, stir together the panko, Parmesan, ranch seasoning, garlic powder, paprika, pepper, and salt.
03 -
In a second shallow dish, whisk the egg and mayonnaise until smooth and thick.
04 -
Pat the chicken tenderloins very dry. Dip each piece in the egg mixture, let the excess drip off, then press firmly into the panko mixture until coated on all sides.
05 -
Place the coated tenders on the rack with space between each one. Spray the tops lightly with oil and bake for 18-20 minutes, flipping halfway through, until golden and the chicken reaches 165°F.
06 -
Let the tenders rest for 3 minutes. Sprinkle with parsley if using and serve hot with dipping sauce.
# Good to know:
01 -
For extra crunch, let the breaded tenders sit on the rack for 5 minutes before baking.
02 -
Chicken is safely cooked when the thickest part reaches 165°F.