Crispy Panko Ranch Chicken Tenders (Printer-Friendly)

Golden-baked tenders with crunchy panko and zesty ranch for easy meals.

# What You'll Need:

→ Chicken

01 - 1½ pounds chicken tenders or chicken breasts cut into strips

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1 packet (1 ounce) ranch seasoning mix
04 - ½ teaspoon paprika
05 - ¼ teaspoon black pepper
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon onion powder

→ Wet Coating

08 - 2 large eggs
09 - 2 tablespoons milk or non-dairy milk

→ For Serving

10 - Ranch dressing or preferred dipping sauce
11 - Fresh chopped parsley

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
02 - In a shallow bowl, whisk together eggs and milk to create the wet coating.
03 - In another shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, garlic powder, and onion powder.
04 - Pat chicken tenders dry with paper towels to remove excess moisture.
05 - Dip each chicken tender into the egg mixture, allowing excess to drip off, then coat thoroughly in the panko mixture, pressing gently to adhere.
06 - Place breaded chicken tenders on the prepared baking sheet, spacing them evenly apart.
07 - Lightly spray the tops of the tenders with cooking spray for enhanced crispiness.
08 - Bake for 18 to 20 minutes, flipping halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
09 - Remove from oven and serve hot, garnished with chopped parsley and your preferred dipping sauce.

# Expert Suggestions:

01 -
  • The panko crust shatters when you bite into it, creating an audible crunch that makes even the pickiest eaters smile.
  • It's genuinely faster than takeout once you understand the breading rhythm, and tastes infinitely better than anything fried in a fryer.
  • One batch feeds a family of four with zero guilt, or stretches across a party table where adults and kids both reach for seconds.
02 -
  • If you skip the cooking spray or don't give it a proper second halfway flip, you'll end up with unevenly cooked chicken or a pale, soft crust—spray and flip are non-negotiable for the effect we're after.
  • The temperature of your oven matters more than you'd think; if it's running cool, those tenders will cook through before the coating browns, so invest in a cheap oven thermometer and verify your 425°F is actually 425°F.
03 -
  • If your ranch seasoning packet contains dairy and you need dairy-free, swap it for a homemade blend of dried parsley, chives, dill, garlic powder, and onion powder mixed into the panko instead.
  • The most game-changing secret is that wire rack over the baking sheet—it lifts the tenders so hot air circulates all around them, eliminating soft, soggy bottoms that can happen when they sit directly on the pan.
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