Crispy Panko Ranch Chicken Tenders (Printer View)

Juicy chicken tenders with savory ranch-seasoned panko crust, oven-baked to golden perfection.

# Components:

→ Chicken

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

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1 ounce ranch seasoning mix
04 - ½ teaspoon paprika
05 - ¼ teaspoon freshly ground black pepper
06 - ¼ teaspoon garlic powder

→ Wet Mixture

07 - 2 large eggs
08 - 2 tablespoons whole milk

→ For Baking

09 - Nonstick cooking spray or 2 tablespoons olive oil

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, place 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 to remove excess moisture.
05 - Dip each chicken tender in the egg mixture, allowing excess to drip off, then dredge thoroughly in the panko mixture, pressing gently so coating adheres properly.
06 - Arrange coated tenders on the prepared wire rack with space between each piece. Lightly spray tops with nonstick cooking spray or drizzle with olive oil for enhanced crispiness.
07 - Bake for 18 to 22 minutes, flipping halfway through cooking, until chicken reaches golden brown color and internal temperature registers 165°F.
08 - Remove from oven and serve immediately with desired dipping sauce.

# Expert Advice:

01 -
  • The panko stays crispy even when it cools down, unlike soggy breaded chicken that disappoints you later.
  • Ranch seasoning does all the heavy lifting, so you're not scrambling to balance five different spices.
  • Oven-baked means you can prep other things while it cooks instead of standing over a sputtering skillet.
02 -
  • If you skip spraying the tops with oil or cooking spray, the panko will brown unevenly and stay soft in spots, turning into something closer to steamed chicken, which defeats the whole purpose.
  • Patting the chicken dry is the single most important step that nobody thinks matters until they see the difference between tender and waterlogged.
03 -
  • Use a meat thermometer to check the thickest part reaches 165°F; this takes the guesswork out and prevents dry chicken or undercooked centers.
  • If your panko is clumping, add it to the bowl and use your fingers to break it apart so each piece gets coated, not just clusters.
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