Instructions

• Preheat the oven to 400°F and position a rack in the lower third of the oven.
• In a shallow dish, combine the bread crumbs, freshly grated parmesan cheese, and ranch seasoning; set this breading mixture aside.
• Place the all-purpose flour in a second shallow dish.
• Crack the eggs into a third shallow dish and beat them with a fork or whisk until smooth.
• Working one piece at a time, dredge a chicken tenderloin in the flour, shaking off any excess; dip it into the beaten eggs, letting excess egg drip off; then press it into the breadcrumb mixture to coat all sides. Transfer the coated tender to a baking sheet and place it about 1 inch from the next piece. Repeat until all tenders are coated.
• After all tenders are on the baking sheet, discard any leftover flour, egg, or breadcrumb mixtures.
• Bake on the lower oven rack for 10–12 minutes, or until the thickest part of a tender reaches an internal temperature of 165°F.
• Remove the tenders from the oven and either serve immediately or place them on a wire cooling rack until ready to serve.