Save Crispy Panko Ranch Chicken Tenders are a perfect solution for a quick and satisfying meal that appeals to both kids and adults. These golden-baked tenders feature a crunchy panko crust infused with zesty ranch seasoning, offering a delicious twist on a classic American favorite. Whether you are hosting a party or looking for an easy weeknight dinner, this recipe delivers maximum flavor with minimal effort.
Save The combination of panko breadcrumbs and ranch seasoning creates a unique texture and taste profile. Unlike traditional breadcrumbs, panko stays incredibly light and crisp in the oven, while the herbs and spices in the ranch mix penetrate the chicken to keep every piece flavorful.
Ingredients
- Chicken: 1 ½ lbs (680 g) chicken tenders (or chicken breasts cut into strips)
- Breading: 1 cup (60 g) panko breadcrumbs, 1 packet (1 oz / 28 g) ranch seasoning mix, ½ teaspoon paprika, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Wet Coating: 2 large eggs, 2 tablespoons milk (or non-dairy milk)
- For Serving (optional): Ranch dressing or your favorite dipping sauce, fresh chopped parsley
Instructions
- Step 1: Prep
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with nonstick spray.
- Step 2: Wet Mix
- In a shallow bowl, whisk together eggs and milk to make the wet coating.
- Step 3: Dry Mix
- In another shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, garlic powder, and onion powder.
- Step 4: Dry the Chicken
- Pat chicken tenders dry with paper towels to ensure the breading adheres properly.
- Step 5: Bread the Tenders
- Dip each chicken tender first into the egg mixture, allowing excess to drip off, then coat thoroughly in the panko mixture, pressing gently to adhere.
- Step 6: Arrange
- Arrange breaded chicken tenders on the prepared baking sheet, spacing them evenly.
- Step 7: Spray
- Lightly spray the tops of the tenders with cooking spray for extra crispiness.
- Step 8: Bake
- Bake for 18–20 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Step 9: Finish
- Serve hot, garnished with chopped parsley and your favorite dipping sauce.
Zusatztipps für die Zubereitung
To ensure the coating stays attached, make sure to shake off any excess egg wash before moving the chicken to the panko bowl. Using one hand for "wet" and one hand for "dry" ingredients can help keep your fingers clean during the breading process.
Varianten und Anpassungen
This recipe is easily adaptable for different dietary needs. Use gluten-free panko and a certified gluten-free ranch seasoning for those with sensitivities. For a spicy kick, a pinch of cayenne pepper in the breading works wonders. To keep it dairy-free, simply use non-dairy milk and a dairy-free ranch seasoning packet.
Serviervorschläge
Serve these tenders with a side of classic ranch dressing, honey mustard, or BBQ sauce. For a complete meal, pair them with a fresh garden salad or roasted sweet potato fries. Adults might enjoy these with a crisp, dry white wine, while kids will love them with a cold glass of sparkling lemonade.
Save With their incredible crunch and savory ranch profile, these Crispy Panko Ranch Chicken Tenders are sure to become a staple in your recipe rotation. Simple, fast, and consistently delicious, they provide a restaurant-quality meal right from your own oven.
Recipe FAQs
- → What temperature should I bake the chicken tenders at?
Bake at 425°F (220°C) for 18–20 minutes, flipping halfway through. The high heat ensures the panko coating becomes golden and crispy while the chicken reaches the safe internal temperature of 165°F (74°C).
- → Can I make these tenders gluten-free?
Yes. Substitute regular panko breadcrumbs with gluten-free panko and use a gluten-free ranch seasoning mix. The preparation method remains exactly the same, though cooking times may vary slightly depending on the brand of gluten-free breadcrumbs used.
- → How do I get the coating extra crispy?
Pat the chicken completely dry before breading, press the panko mixture firmly onto each tender, and lightly spray the tops with cooking spray before baking. For maximum crispiness, place the tenders on a wire rack set over the baking sheet—this allows air to circulate underneath for all-over crunch.
- → Can I air fry these instead of baking?
Absolutely. Arrange in a single layer in the air fryer at 400°F for 10–12 minutes, flipping halfway through. Work in batches to avoid overcrowding, which causes steaming rather than crisping. The result is equally delicious with even more crunch.
- → What dipping sauces pair well with these tenders?
Classic ranch dressing is the obvious choice, but honey mustard, BBQ sauce, or a spicy sriracha mayo all complement the ranch-seasoned coating beautifully. For kids, offer ketchup or honey for dipping. The mild flavor profile makes these tenders versatile with various condiments.
- → How should I store leftovers?
Refrigerate cooled tenders in an airtight container for up to 3 days. To reheat and restore crispiness, place in a 400°F oven for 8–10 minutes or air fry at 375°F for 5–6 minutes. Avoid microwaving, as this makes the coating soggy.