Description
Parmesan Ranch Chicken Tenders make dinner feel like a total win when you’re craving something crispy and satisfying. Grab some tender chicken strips, coat them in a zesty ranch and parmesan mixture, then bake until golden and crunchy for an easy meal that’ll have everyone at the table asking for seconds.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts
Dry Coating:
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 packet ranch dressing mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Wet Coating:
- 1 cup buttermilk
- 1 tablespoon hot sauce
- ½ cup olive oil
- Ranch dressing
- Honey mustard
- BBQ sauce
Instructions
- Slice 2 lbs chicken breasts into 1-inch thick strips, removing any visible fat with a sharp knife.
- Whisk 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon black pepper in a large bowl.
- Submerge chicken strips completely in marinade, cover, and refrigerate for 30-240 minutes.
- Preheat oven to 400F or heat a skillet with ½ cup olive oil over medium heat.
- Mix 2 cups panko breadcrumbs, 1 cup Parmesan cheese, 1 ranch dressing packet, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish.
- Drain each chicken strip from marinade, letting excess liquid drip off completely.
- Roll each strip thoroughly in the Parmesan ranch mixture, pressing coating firmly to adhere.
- For baking: Arrange strips on a parchment-lined baking sheet, ensuring they do not touch.
- Bake at 400F for 20-25 minutes, flipping halfway through, until internal temperature reaches 165F.
- For pan-frying: Cook strips in hot oil for 3-4 minutes per side until golden and cooked through.
- Place cooked chicken on paper towels to absorb excess oil.
- Serve immediately with ranch, honey mustard, or BBQ sauce alongside your favorite side dishes.
Notes
- Buttermilk marinade helps tenderize chicken and infuse deep flavor, so don’t skip this crucial step.
- Panko breadcrumbs create an extra crispy coating that stays crunchy longer than traditional breadcrumbs.
- For a gluten-free version, swap panko with crushed gluten-free crackers or almond flour for similar texture.
- Chicken tenders can be prepped ahead and stored in the refrigerator for quick weeknight meals, making meal planning easier.
- Prep Time: 35-245 minutes
- Cook Time: 20-25 minutes (baking) or 6-8 minutes (pan-frying)
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 469 kcal
- Sugar: 1 g
- Sodium: 759 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 110 mg