Crispy Ranch Chicken Tenders

Crispy Ranch Chicken Tenders are a flavorful twist on classic chicken tenders, coated in a crunchy, golden crust infused with zesty ranch seasoning.

These tenders are baked or fried to perfection, making them a delicious option for family dinners, game day snacks, or meal prep. Serve them with your favorite dipping sauce for an irresistible bite!

Kitchen Equipment Needed

• Mixing bowls
• Baking sheet or deep frying pan
• Wire rack (for crispy baking)
• Measuring cups and spoons
• Tongs
• Whisk

Ingredients Overview

• Chicken: Boneless, skinless chicken tenders or sliced chicken breasts.
• Ranch Seasoning: A blend of herbs and spices for bold flavor.
• Crispy Coating: A mix of panko breadcrumbs and crushed crackers ensures extra crunch.

Ingredients

For the Chicken Tenders

• 1 1/2 lbs chicken tenders (or chicken breasts cut into strips)
• 1 cup buttermilk (or milk + 1 tablespoon vinegar)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Coating

• 1 cup panko breadcrumbs
• 1 cup crushed Ritz crackers (or cornflakes for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 packet (1 oz) ranch seasoning mix
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

For Breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten

For Cooking

• 2 tablespoons olive oil (for baking)
• Vegetable oil (for frying, if applicable)

Directions

Step 1: Marinate the Chicken

1. In a bowl, mix buttermilk, salt, and black pepper.
2. Add chicken tenders and marinate for at least 30 minutes (or overnight for extra tenderness).

Step 2: Prepare the Breading Station

1. In one bowl, place flour.
2. In a second bowl, beat eggs.
3. In a third bowl, mix panko, crushed crackers, Parmesan, ranch seasoning, garlic powder, and paprika.

Step 3: Coat the Chicken

1. Remove chicken from buttermilk, letting excess drip off.
2. Dredge in flour, dip in beaten eggs, then coat in the ranch breadcrumb mixture. Press gently to adhere.

Step 4: Cooking Options

For Baking (Healthier Option)

1. Preheat oven to 400°F (200°C).
2. Place chicken tenders on a wire rack over a baking sheet. Brush or spray lightly with olive oil.
3. Bake for 18-20 minutes, flipping halfway, until golden brown and crispy.

For Frying (Extra Crispy)

1. Heat about 1 inch of vegetable oil in a frying pan to 350°F (175°C).
2. Fry chicken tenders in batches for 3-4 minutes per side until golden and cooked through.
3. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve & Enjoy

• Serve warm with ranch dressing, honey mustard, or barbecue sauce.

Prep Time

15 minutes (plus marinating time)

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~350
• Fat: ~15g
• Carbohydrates: ~30g
• Protein: ~30g

Expert Tips

• For Extra Crunch: Double-coat the chicken in panko before frying.
• Make It Spicy: Add cayenne pepper or hot sauce to the buttermilk marinade.
• Air Fryer Option: Cook at 375°F for 12-15 minutes, flipping halfway.

FAQs

Can I make these ahead of time?
Yes! Bread the chicken and store in the fridge for up to 24 hours before cooking.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for crispiness.

Can I freeze these chicken tenders?
Yes! Freeze breaded, uncooked tenders for up to 2 months. Bake from frozen at 400°F for 25 minutes.

Storing & Freezing

• Storing: Refrigerate cooked tenders for up to 3 days.
• Freezing: Freeze breaded tenders before cooking, then bake when ready.

Substitutions & Variations

• Gluten-Free: Use gluten-free panko and flour.
• Dairy-Free: Substitute buttermilk with almond milk + lemon juice.
• Lemon Herb Twist: Add fresh lemon zest and chopped parsley for a bright flavor.

**Crispy Ranch Chicken Tenders**

Crispy Ranch Chicken Tenders are a flavorful twist on classic chicken tenders, coated in a crunchy, golden crust infused with zesty ranch seasoning.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Baking sheet or deep frying pan
• - Wire rack (for crispy baking)
• Measuring cups and spoons
• Tongs
• Whisk

Ingredients

  

• #### **For the Chicken Tenders**
• - 1 1/2 lbs chicken tenders or chicken breasts cut into strips
• - 1 cup buttermilk or milk + 1 tablespoon vinegar
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• #### **For the Coating**
• - 1 cup panko breadcrumbs
• - 1 cup crushed Ritz crackers or cornflakes for extra crunch
• - 1/2 cup grated Parmesan cheese
• - 1 packet 1 oz ranch seasoning mix
• - 1 teaspoon garlic powder
• - 1/2 teaspoon paprika
• #### **For Breading**
• - 1/2 cup all-purpose flour
• - 2 large eggs beaten
• #### **For Cooking**
• - 2 tablespoons olive oil for baking
• - Vegetable oil for frying, if applicable

Instructions

 

• #### **Step 1: Marinate the Chicken**
• In a bowl, mix buttermilk, salt, and black pepper.
• Add chicken tenders and marinate for at least 30 minutes (or overnight for extra tenderness).
• #### **Step 2: Prepare the Breading Station**
• In one bowl, place flour.
• In a second bowl, beat eggs.
• In a third bowl, mix panko, crushed crackers, Parmesan, ranch seasoning, garlic powder, and paprika.
• #### **Step 3: Coat the Chicken**
• Remove chicken from buttermilk, letting excess drip off.
• Dredge in flour, dip in beaten eggs, then coat in the ranch breadcrumb mixture. Press gently to adhere.
• #### **Step 4: Cooking Options**
• ##### **For Baking (Healthier Option)**
• Preheat oven to 400°F (200°C).
• Place chicken tenders on a wire rack over a baking sheet. Brush or spray lightly with olive oil.
• Bake for 18-20 minutes, flipping halfway, until golden brown and crispy.
• ##### **For Frying (Extra Crispy)**
• Heat about 1 inch of vegetable oil in a frying pan to 350°F (175°C).
• Fry chicken tenders in batches for 3-4 minutes per side until golden and cooked through.
• Transfer to a paper towel-lined plate to drain excess oil.
• #### **Step 5: Serve & Enjoy**
• - Serve warm with ranch dressing, honey mustard, or barbecue sauce.