Pin Experience the ultimate crunch with these Crispy Panko Ranch Chicken Tenders. Juicy chicken is coated in a savory, herb-flecked panko crust and oven-baked to golden perfection, offering a healthy and kid-friendly main dish that takes only 35 minutes from start to finish.
Pin This easy-to-follow recipe transforms simple ingredients into a restaurant-quality meal. By using a wire rack and high heat, you achieve a crispy exterior without the need for deep frying, making it a nutritious staple for your weekly rotation.
Ingredients
- Chicken: 1 ½ lbs (680 g) chicken tenders (or chicken breasts cut into strips)
- Coating: 1 cup (60 g) panko breadcrumbs, 1 oz (28 g) ranch seasoning mix (1 packet), ½ tsp paprika, ¼ tsp freshly ground black pepper, ¼ tsp garlic powder
- Wet Mixture: 2 large eggs, 2 tbsp milk
- For Baking: Nonstick cooking spray or 2 tbsp olive oil
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Place a wire rack on top and lightly spray with nonstick spray.
- Step 2
- In a shallow bowl, whisk eggs and milk together.
- Step 3
- In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning, paprika, black pepper, and garlic powder.
- Step 4
- Pat chicken tenders dry with paper towels. Dip each tender in the egg mixture, allowing excess to drip off, then dredge in the panko mixture, pressing gently to adhere.
- Step 5
- Arrange coated tenders on the prepared rack, spacing them apart. Lightly spray the tops with nonstick spray or drizzle with olive oil for extra crispiness.
- Step 6
- Bake for 18–22 minutes, flipping halfway through, until chicken is golden and cooked through (internal temperature 165°F/74°C).
- Step 7
- Serve hot with your favorite dipping sauce.
Zusatztipps für die Zubereitung
For the best results, always pat the chicken dry with paper towels before starting the breading process; this helps the egg mixture adhere properly. Using a wire rack is essential as it allows hot air to circulate under the chicken, preventing a soggy bottom and ensuring even crispiness.
Varianten und Anpassungen
You can easily customize the heat by adding a pinch of cayenne pepper to the panko mixture. For dietary needs, swap standard ingredients for gluten-free panko and a gluten-free ranch mix. If you prefer a more natural approach, use a homemade ranch seasoning blend in place of the store-bought packet.
Serviervorschläge
Serve these tenders hot alongside a variety of dipping sauces. Popular choices include classic honey mustard, smoky BBQ sauce, or extra creamy ranch dressing. They pair beautifully with a fresh garden salad or oven-roasted vegetables for a complete meal.
Pin Whether you are looking for a quick weeknight dinner or a crowd-pleasing appetizer, these Crispy Panko Ranch Chicken Tenders deliver on both flavor and texture. Enjoy the satisfying crunch of every golden bite!
Recipe Q&A
- → How do I get the coating to stick properly?
Pat chicken tenders completely dry before dipping. Let excess egg mixture drip off, then press the panko coating firmly onto each tender. The wire rack helps air circulate for even crisping without soggy bottoms.
- → Can I make these ahead of time?
Yes, prepare and coat the tenders up to 4 hours ahead. Refrigerate on a parchment-lined tray until ready to bake. Add 2-3 minutes to cooking time if baking straight from the refrigerator.
- → What dipping sauces work best?
Honey mustard, BBQ sauce, or extra ranch are classic choices. For a spicy kick, try mixing hot sauce into ranch or honey mustard. The tenders also pair beautifully with honey or marinara.
- → Can I air fry these instead?
Absolutely. Cook at 375°F for 10-12 minutes, flipping halfway. Spray lightly with oil before cooking for best crisping. You may need to work in batches depending on air fryer size.
- → How do I store and reheat leftovers?
Store cooled tenders in an airtight container for up to 4 days. Reheat in a 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as they'll become soggy.
- → Can I use chicken breasts instead?
Cut chicken breasts into 1-inch thick strips, pounding slightly to even thickness. Adjust cooking time as needed—thicker pieces may need 2-3 extra minutes to reach 165°F internally.