Name: Crispy Ranch Parmesan Chicken Tenders
Prep time: 10 min
Cook time: PT-487499H41M27S
Total time: PT-487499H41M27S
Yield: Dinner, Main Dish, Appetizer
Cuisine: American
Ingredients: 1.5 lbs chicken tenders or chicken breasts cut into strips; 1 cup buttermilk (or regular milk); 1 packet ranch seasoning mix (1 oz); 1 cup grated Parmesan cheese; 1 1/2 cups panko breadcrumbs; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper, to taste; Cooking spray or olive oil (for baking or air frying)

Why You’ll Love This Recipe

I love how these chicken tenders come out so crispy on the outside while staying tender and juicy inside. The ranch seasoning adds a savory, herby kick that pairs perfectly with the sharp Parmesan. They bake up beautifully in the oven or air fryer, making them healthier than traditional fried tenders without sacrificing flavor or crunch. Plus, they’re quick to prepare and super freezer-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken tenders (or boneless skinless chicken breasts cut into strips)
Ranch seasoning mix
Grated Parmesan cheese
Bread crumbs (plain or panko for extra crunch)
Garlic powder
Paprika
Eggs
All-purpose flour
Salt
Black pepper
Cooking spray or olive oil (for baking)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper or foil, lightly spraying it with oil.
I set up a breading station with three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, ranch seasoning, garlic powder, and paprika.
I dip each chicken tender into the flour, then the eggs, then the breadcrumb-Parmesan mixture, pressing gently to coat well.
I place the coated tenders on the prepared baking sheet and spray the tops lightly with cooking spray.
I bake them for 20–25 minutes, flipping halfway through, until golden brown and cooked through.
If using an air fryer, I cook them at 390°F for about 10–12 minutes, flipping once, until crispy and done.

Servings and timing

This recipe makes about 4 servings, depending on portion size. It takes around 15 minutes to prep and 20–25 minutes to bake, so I can have dinner ready in about 40 minutes.

Variations

Sometimes I add crushed cornflakes or crushed Ritz crackers to the breading for an extra crunchy twist. For a spicy version, I mix in a little cayenne pepper or hot sauce. I’ve also used Greek yogurt instead of egg for the binding step, which adds a slight tang and keeps things moist.

Storage/Reheating

Leftover chicken tenders keep in the fridge for up to 3 days in an airtight container. To reheat, I pop them in a 375°F oven for about 10 minutes or use the air fryer for a few minutes to bring back the crisp. I avoid microwaving them since it softens the coating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs. They’re just as delicious and a bit juicier. I just cut them into strips before breading.

Do I need to marinate the chicken?

Not for this recipe. The ranch seasoning adds plenty of flavor. But if I have time, I sometimes soak the tenders in buttermilk for an hour for extra tenderness.

Can I freeze these?

Absolutely. I freeze them after baking and cooling, then reheat in the oven or air fryer straight from frozen until hot and crispy.

What dipping sauces go well with this?

I love ranch dressing (of course), honey mustard, BBQ sauce, or spicy mayo. Even a simple ketchup works great for kids.

Can I make these gluten-free?

Yes, I swap the flour and breadcrumbs with gluten-free versions, and the tenders turn out just as crispy and flavorful.

Conclusion

Crispy Ranch Parmesan Chicken Tenders are the kind of meal I keep in regular rotation—quick to make, packed with flavor, and versatile enough to serve in a dozen different ways. Whether I’m feeding kids, meal-prepping for the week, or just craving something crispy and comforting, this recipe always hits the spot.