Ranch Seasoned Chicken Tenders

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Description

Crispy on the outside, juicy on the inside, these Ranch Seasoned Chicken Tenders are a family-friendly favorite! Made with simple pantry ingredients and coated in ranch seasoning, they deliver a tangy, herby kick that pairs perfectly with dipping sauces like ranch dressing, honey mustard, or BBQ sauce. Whether baked or pan-fried, these tenders are an easy weeknight dinner or party appetizer that everyone will devour.

Ingredients For Ranch Seasoned Chicken Tenders

  • 1 ½ lbs chicken tenders (or chicken breasts cut into strips)

  • 1 cup buttermilk (or plain yogurt, for marinating)

  • 1 ½ cups panko breadcrumbs (or crushed cornflakes for extra crunch)

  • ½ cup all-purpose flour

  • 1 packet (1 oz) ranch seasoning mix (or 3 Tbsp homemade ranch seasoning)

  • 1 tsp garlic powder

  • ½ tsp smoked paprika (optional, for color & flavor)

  • 1 tsp salt (adjust if using salted ranch mix)

  • ½ tsp black pepper

  • 2 large eggs, beaten

  • Cooking spray or oil (for frying/baking)

 Instructions

  1. Marinate the Chicken:

    • Place chicken tenders in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours) for tenderness.

  2. Prepare the Coating:

    • In a shallow dish, combine breadcrumbs, flour, ranch seasoning, garlic powder, paprika, salt, and pepper. Mix well.

  3. Coat the Chicken:

    • Dip each marinated chicken strip into beaten eggs, then dredge in the breadcrumb mixture, pressing lightly to coat.

  4. Cooking Options:

    • Baked: Place coated tenders on a parchment-lined baking sheet. Spray lightly with cooking spray. Bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.

    • Pan-Fried: Heat ½ inch of oil in a skillet over medium heat. Fry tenders for 3–4 minutes per side until golden and cooked through. Drain on paper towels.

    • Air-Fried: Spray tenders with oil and cook at 375°F (190°C) for 12–14 minutes, flipping halfway.

  5. Serve:

    • Enjoy hot with ranch dressing, honey mustard, or BBQ sauce for dipping.

Servings

  • Makes 4 servings (about 2–3 tenders per person).

 Nutritional Info (per serving, baked version)

  • Calories: ~310 kcal

  • Protein: 32 g

  • Carbohydrates: 22 g

  • Fat: 12 g

  • Fiber: 1 g

  • Sodium: 780 mg

(Values vary slightly by cooking method and coating choice.)

 Benefits

  • High in protein – supports muscle repair and keeps you full longer.

  • Kid-friendly – ranch flavor is a crowd-pleaser.

  • Customizable – bake, fry, or air-fry.

  • Meal-prep friendly – can be made ahead and reheated.

  • Healthier alternative to fast food chicken strips.

Notes & Tips

  • For extra crunch, use crushed cornflakes or Ritz crackers instead of breadcrumbs.

  • Don’t skip marinating—it makes the chicken juicy and flavorful.

  • Double coat for thicker crust (egg + breadcrumbs twice).

  • To reheat, use the oven or air fryer—microwave may soften the coating.

  • Can be frozen after cooking; reheat at 375°F (190°C) until warm and crispy.

Q & A

Q: Can I use chicken thighs instead of tenders?
A: Yes! Boneless, skinless chicken thighs cut into strips work great and stay extra juicy.

Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs and flour alternatives like rice flour or almond flour.

Q: Do I need store-bought ranch packets?
A: Not at all! You can make homemade ranch seasoning with dried dill, parsley, onion powder, garlic powder, and salt.

Q: Can these be made ahead of time?
A: Yes, bread the chicken in advance and keep refrigerated for up to 6 hours before cooking.

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