Crispy Panko Ranch Chicken Tenders (Print Version)

Golden, crunchy chicken tenders coated with panko breadcrumbs and zesty ranch spices

# What You'll Need:

→ Chicken

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

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1 packet (1 oz) ranch seasoning mix
04 - 0.5 teaspoon paprika
05 - 0.25 teaspoon black pepper
06 - 0.25 teaspoon garlic powder
07 - 0.25 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 for garnish

# How to Make It:

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 until well combined.
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 completely.
06 - Coat each tender thoroughly in the panko mixture, pressing gently to ensure breading adheres properly.
07 - Place breaded chicken tenders on the prepared baking sheet, spacing them evenly without touching.
08 - Lightly spray the tops of the tenders with cooking spray to promote extra crispiness.
09 - Bake for 18 to 20 minutes, flipping halfway through, until coating is golden brown and internal temperature reaches 165°F.
10 - Remove from oven and serve hot, garnished with chopped parsley and preferred dipping sauce.

# Expert Advice:

01 -
  • The panko stays impossibly crispy even when cooled, which means these are just as good for lunch the next day.
  • Baking instead of frying means less cleanup and less guilt, but nobody will guess you didn't deep-fry these.
  • Ranch seasoning does the heavy lifting, so you're not fussing with multiple spice measurements.
02 -
  • Skip the egg wash step and your coating will slide right off mid-bake—learn this the hard way so you don't have to.
  • A wire rack set over your baking sheet elevates the tenders and lets hot air circulate underneath, making them exponentially crispier than sitting directly on the pan.
  • Flipping halfway through is non-negotiable; it's the difference between perfectly golden and unevenly cooked.
03 -
  • If you're making these for a crowd, set up an assembly line and invite someone to help—breading goes faster with company and you'll actually enjoy the process.
  • Leftover panko coating mixture keeps in an airtight container for up to a week, so you can make these again on a whim without the prep work.
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