Crispy Panko Ranch Chicken Tenders (Printer-Friendly)

Golden, crunchy chicken tenders with a savory ranch panko coating. Oven-baked to perfection in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or chicken breasts cut into strips

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1 oz ranch seasoning mix
04 - 0.5 tsp paprika
05 - 0.25 tsp freshly ground black pepper
06 - 0.25 tsp garlic powder

→ Wet Mixture

07 - 2 large eggs
08 - 2 tbsp milk

→ For Baking

09 - Nonstick cooking spray or 2 tbsp olive oil

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. Position a wire rack on top and lightly spray with nonstick cooking spray.
02 - In a shallow bowl, whisk together eggs and milk until well combined.
03 - In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, and garlic powder.
04 - Pat chicken tenders dry with paper towels. This removes excess moisture and ensures better coating adhesion.
05 - Dip each chicken tender into the egg mixture, allowing excess to drip off. Immediately dredge in the panko mixture, pressing gently to ensure the coating adheres firmly.
06 - Place coated tenders on the prepared wire rack, spacing them apart to allow air circulation. Lightly spray the tops with nonstick cooking spray or drizzle with olive oil for enhanced crispiness.
07 - Bake for 18 to 22 minutes, flipping halfway through cooking. Chicken is done when the coating is golden brown and internal temperature reaches 165°F.
08 - Transfer hot chicken tenders to a serving plate. Serve immediately with preferred dipping sauce.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside and juicy inside without a deep fryer in sight.
  • Fifteen minutes of hands-on time means weeknight dinners that don't feel rushed or repetitive.
  • Kids actually ask for seconds, and adults sneak extras when they think no one's looking.
02 -
  • The wire rack is non-negotiable if you want that underneath-crunch; baking directly on a sheet gives you a soft bottom every time.
  • Don't flip too early; let them develop that golden color on the first side before turning, or the coating can separate from the chicken.
03 -
  • If your panko coating isn't adhering well, make sure your chicken is completely dry before dipping—even a little moisture makes the difference.
  • Olive oil creates a richer flavor than cooking spray, so splurge on the good stuff if you want tenders that taste restaurant-quality.
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