Description
These Crispy Parmesan Ranch Chicken Tenders combine the savory punch of ranch seasoning with nutty Parmesan and crunchy panko for an irresistible family favorite! Ready in just 30 minutes, they’re perfect for busy weeknights but special enough for weekend gatherings. Bake them in the oven or air fryer for a healthier alternative to deep-fried versions without sacrificing that golden, crunchy exterior everyone loves!
Ingredients
Scale
- 1½ lbs boneless, skinless chicken tenders (about 8–10 pieces)
- 1 cup buttermilk
- 1 packet (1 oz) ranch seasoning mix
- 2 large eggs
- 2 Tbsp all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Kosher salt and freshly ground black pepper, to taste
- Cooking spray (or a few Tbsp vegetable oil)
Instructions
- Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease your air-fryer basket.
- In a medium bowl, whisk together the buttermilk and ranch seasoning until smooth. In another shallow dish, beat the eggs lightly. In a third dish, add the flour.
- In a large bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix thoroughly to distribute all seasonings evenly.
- Working with one chicken tender at a time, dredge first in the flour (shaking off excess), then dip into the beaten eggs, and finally press into the Parmesan-panko mixture, coating thoroughly on all sides.
- Place each coated tender on your prepared baking sheet or into the air-fryer basket, leaving space between pieces.
- For oven baking: Spray tenders lightly with cooking spray or drizzle with oil. Bake for 15-18 minutes, flipping halfway through, until golden-brown and internal temperature reaches 165°F.
- For air frying: Arrange tenders in a single layer (working in batches if needed). Cook for 12-14 minutes, flipping halfway, until crispy and cooked through.
- Allow tenders to rest for 2-3 minutes on a wire rack before serving to maintain maximum crispiness.
- Serve hot with your favorite dipping sauce, such as ranch dressing or honey mustard.
Notes
- Make-Ahead Hack: Mix your Parmesan-panko coating in a zip-top bag. Toss tenders inside to coat in one quick shake.
- Spice It Up: For a little kick, add ¼ tsp cayenne powder to the breadcrumb mix.
- Crunch Factor: If you love extra crunch, stir in ¼ cup crushed cornflakes or crushed tortilla chips.
- For even juicier tenders, marinate the chicken in the buttermilk-ranch mixture for 30 minutes to 2 hours before proceeding with the coating steps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 3-5 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked or Air Fried
- Cuisine: American
Nutrition
- Serving Size: 2-3 tenders
- Calories: 325
- Sugar: 1g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
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