Description
Juicy chicken tenders coated in a crunchy ranch-seasoned parmesan crust—crispy, flavorful, and perfect for dipping or dinner.
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)
Instructions
Marinate Chicken: In a bowl, combine chicken tenders and buttermilk. Let soak for 30 minutes (or overnight in the fridge for extra tenderness).
Prep Coating: In a shallow dish, mix panko, ranch seasoning, Parmesan, garlic powder, paprika, salt, and pepper.
Coat Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing to coat.
Bake or Air Fry:
To Bake: Preheat oven to 400°F. Place tenders on a greased baking sheet. Lightly spray with cooking spray. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
To Air Fry: Preheat air fryer to 375°F. Air fry in a single layer for 12–15 minutes, flipping once, until crispy and golden.
Serve with ranch dressing or your favorite dipping sauce.
Notes
Swap panko for crushed cornflakes for extra crunch.
Great served with fries, salad, or inside wraps and sandwiches.
Freeze breaded (uncooked) tenders for easy future meals—just bake from frozen.
Add cayenne for a spicy version!
- Prep Time: 10 minutes (plus marinating)
- Cook Time: 20–25 minutes
- Category: Baking, Air Frying
- Method: American
- Cuisine: American
