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These crispy ranch-infused chicken tenders transform ordinary poultry into a flavor-packed meal that satisfies both kids and adults alike. The buttermilk marinade ensures tender, juicy chicken while the seasoned panko coating delivers that irresistible crunch without deep frying.
I created this recipe when trying to replicate restaurant-style tenders that my picky nephew would actually eat. Now these chicken tenders are requested at every family gathering and disappear faster than I can serve them.
Ingredients
- Chicken tenders: For convenience and quick cooking they require no cutting and cook evenly
- Buttermilk: Tenderizes the chicken naturally creating that juicy interior
- Panko breadcrumbs: Create a dramatically crispier coating than regular breadcrumbs
- Parmesan cheese: Adds umami depth and helps the coating brown beautifully
- Ranch seasoning packet: Provides that classic flavor profile everyone loves
- Garlic powder: Enhances savory notes without the risk of burning like fresh garlic
- Onion powder: Adds subtle sweetness and depth
- Smoked paprika: Brings color and a gentle smoky undertone
- Black pepper: For gentle heat that complements the ranch flavors
- Eggs: Act as the perfect binding agent for the coating
- Cooking spray: Ensures even browning without adding excessive oil
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Step-by-Step Instructions
- Marinate the Chicken:
- Pour buttermilk over chicken tenders in a shallow dish or ziplock bag ensuring all pieces are submerged. Let rest in refrigerator for at least 30 minutes the lactic acid in buttermilk breaks down proteins making the chicken remarkably tender. For even better results marinate overnight.
- Prepare the Coating:
- Combine panko breadcrumbs, Parmesan cheese, ranch seasoning, and all spices in a wide shallow bowl. Mix thoroughly with a fork to ensure seasonings distribute evenly throughout the breadcrumbs. The wide bowl gives you room to coat each tender properly.
- Set Up Your Station:
- Place beaten eggs in a separate wide bowl and arrange your workstation in order: buttermilk marinated chicken first, eggs second, breading mixture third, and prepared baking sheet last. This assembly line approach reduces mess and ensures consistency.
- Coat the Chicken:
- Remove each tender from buttermilk allowing excess to drip off. Dip completely in beaten egg then place in breadcrumb mixture. Press coating firmly onto all sides of the chicken ensuring complete coverage. The pressing motion helps the coating adhere during baking.
- Arrange for Baking:
- Place coated tenders on prepared baking sheet leaving space between each piece. The parchment prevents sticking while allowing air circulation. Spray lightly with cooking spray focusing on any dry spots in the coating.
- Bake to Perfection:
- Bake in preheated oven for 10 to 12 minutes then carefully flip each tender using tongs. Continue baking another 10 to 13 minutes until coating is golden brown and internal temperature reaches 165°F. The flip ensures even browning on both sides.
My absolute favorite ingredient here is the smoked paprika. I discovered its magic when I accidentally grabbed it instead of regular paprika one evening. That subtle smokiness elevates these tenders from good to remarkable even my mother-in-law asked for the recipe after trying them.
Make-Ahead Options
These chicken tenders can be prepped ahead to make weeknight cooking easier. Marinate the chicken overnight then bread and freeze them uncooked on a baking sheet. Once frozen transfer to a storage container where they'll keep for up to one month. When ready to cook add 5 to 7 minutes to the baking time no thawing necessary.
Perfect Pairings
These ranch-infused tenders truly shine when paired with complementary sides and sauces. For a balanced meal serve alongside roasted vegetables or a crisp green salad with vinaigrette the acidity cuts through the richness perfectly. As for dipping sauces honey mustard provides sweet tanginess while buffalo sauce adds welcome heat. My personal favorite combination is serving these with sweet potato fries and homemade avocado ranch for a restaurant-quality experience at home.
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Troubleshooting Tips
If your chicken tenders aren't getting as crispy as you'd like check your oven temperature with an oven thermometer many home ovens run cooler than their settings. Alternatively try placing the baking sheet on the upper third rack where heat concentration is higher. For extra insurance against soggy coating pat the chicken completely dry after removing from buttermilk before proceeding with the egg wash step.
Frequently Asked Questions
- → Can I deep-fry the chicken tenders instead of baking?
Yes, you can deep-fry them for an extra crispy texture. Ensure the oil is heated to 350°F and fry for about 3-4 minutes per side until golden.
- → How long should I marinate the chicken?
For the best flavor, marinate the chicken in buttermilk for at least 30 minutes or up to 8 hours in the refrigerator.
- → Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs will work, but panko gives a crunchier texture. Consider slightly toasting breadcrumbs for a similar effect.
- → What dipping sauces go well with this dish?
Ranch dressing, honey mustard, barbecue sauce, or spicy mayo are great options that pair wonderfully with the flavors.
- → How do I prevent the coating from falling off?
Ensure the chicken tenders are coated well with buttermilk and egg, and press the breadcrumb mix firmly onto each piece before baking.
- → Can I make these gluten-free?
Yes, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure the ranch seasoning is gluten-free as well.