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Crispy Parmesan Ranch Chicken Tenders: Easy Dinner Recipe

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These crispy Parmesan ranch chicken tenders are a quick and easy weeknight dinner that comes together in about 30 minutes. The Parmesan creates an incredible crust that gets shatteringly crisp in the oven, while the ranch seasoning adds a savory, herby punch.

Ingredients

Scale
  • 1½ pounds chicken tenders (or boneless skinless chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 1 packet (1 ounce) ranch seasoning mix
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon Dijon mustard
  • Ranch dressing (for serving, optional)
  • Honey (for serving, optional)
  • Fresh parsley (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and spray it lightly with cooking spray. If you don’t have a wire rack, just line the baking sheet with parchment paper.
  2. Set up your coating station. In the first shallow bowl, whisk together the eggs, milk, and Dijon mustard until well combined. In the second bowl, combine the panko breadcrumbs, finely grated Parmesan, ranch seasoning, garlic powder, onion powder, pepper, and salt. Use a fork to mix everything together until the seasonings are evenly distributed.
  3. Prep the chicken. If you’re using whole chicken breasts, pat them dry with paper towels and cut them into strips about 1 inch wide. If you’re using pre-cut tenders, just pat them dry.
  4. Coat the chicken. Working with one piece at a time, dip a chicken strip into the egg mixture, letting any excess drip off. Then press it into the breadcrumb mixture, making sure it’s fully coated on all sides. Place the coated tender on the prepared wire rack or baking sheet. Repeat with the remaining chicken strips, spacing them about an inch apart.
  5. Bake for 15-18 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). If baking directly on the sheet, flip them gently with tongs at the 8-minute mark.
  6. Let the tenders rest on the baking sheet for 2-3 minutes after they come out of the oven.
  7. Serve immediately. Transfer the tenders to a serving platter and sprinkle with fresh parsley if using. Serve with ranch dressing, honey, or your favorite dipping sauce.

Notes

For best results, use finely grated Parmesan from a shaker container, not shredded cheese. The Dijon mustard in the egg wash helps the coating stick. Let the tenders rest after baking to keep the coating crispy. If the coating isn’t sticking, the egg wash may be too thin; add another egg or a splash more milk.

Nutrition

Keywords: chicken tenders, Parmesan ranch, crispy chicken, easy dinner, baked chicken tenders, weeknight dinner

Find it online: https://spoonmira.com/crispy-parmesan-ranch-chicken-tenders-easy-dinner-recipe/