Ranch Baked Chicken Tenders
These Ranch Baked Chicken Tenders are a crispy, flavorful family favorite! Easy to make and perfect for dipping or adding to salads.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Whisk
- Tongs
Ingredients
For the Chicken Tenders:
- 2 lbs chicken tenderloins the star of the show, tender and juicy
- 1/4 cup all-purpose flour for a light coating that helps the breading stick
- 2 eggs to act as adhesive for the breadcrumbs
- 1/3 cup unseasoned bread crumbs provides that perfect crunch
- 1/3 cup freshly grated parmesan cheese adds a rich, nutty flavor
- 2 tbsp ranch seasoning for that beloved ranch flavor
Instructions
Cooking Instructions:
- Step 1: Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy texture we all crave.
- Step 2: Line a baking sheet with parchment paper to ensure your chicken doesn’t stick.
- Step 3: Set up your breading stations with flour, whisked eggs, and a mixture of breadcrumbs, parmesan, and ranch seasoning.
- Step 4: Coat each chicken tenderloin in flour, then egg, and finally in the breadcrumb mixture. Place on the baking sheet.
- Step 5: Bake for about 20-25 minutes, or until golden brown and cooked through. Flip halfway for even crispiness.
- Step 6: Let cool for a few minutes, serve with your favorite dipping sauces, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked tenders for up to 2 months; reheat at 375°F (190°C).
- Pat chicken dry before coating to avoid sogginess.
- Try gluten-free alternatives for flour and breadcrumbs if needed.
- Experiment with different cheeses for varied flavor.