Crispy Panko Ranch Chicken Tenders (Printable)

Golden, crunchy chicken tenders with ranch-seasoned panko crust, baked to perfection.

# Ingredient List:

→ Chicken

01 - 1.5 pounds chicken tenders

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1 ounce ranch seasoning mix
04 - 0.5 teaspoon paprika
05 - 0.25 teaspoon freshly ground black pepper
06 - 0.25 teaspoon garlic powder

→ Wet Mixture

07 - 2 large eggs
08 - 2 tablespoons milk

→ For Baking

09 - Nonstick cooking spray or 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil, place a wire rack on top, and lightly spray with nonstick 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, paprika, black pepper, and garlic powder.
04 - Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing excess to drip off, then dredge thoroughly in the panko mixture, pressing gently to ensure coating adheres.
05 - Arrange coated tenders on the prepared rack with space between each piece. Lightly spray the tops with nonstick spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until chicken reaches golden color and internal temperature of 165 degrees Fahrenheit.
07 - Transfer to serving platter and serve hot with preferred dipping sauce.

# Expert Tips:

01 -
  • They crisp up beautifully without deep frying, so your kitchen stays clean and your conscience stays clear.
  • Ranch seasoning does all the heavy lifting flavor-wise, meaning you skip the complexity and land on pure satisfaction.
  • Kids actually want to eat chicken when it looks and tastes this good, making weeknight dinners feel less like negotiation.
02 -
  • Skipping the wire rack will give you soggy bottoms no matter how high the heat goes—the air circulation underneath is doing the real work.
  • Wet chicken won't coat properly and will steam instead of crisping, so that paper towel step isn't just busywork.
03 -
  • If panko gets clumpy from moisture in the air, spread it on a baking sheet and toast it at 300°F for 5 minutes to dry it out and actually improve the crispiness.
  • Room-temperature chicken coats more easily than cold chicken straight from the fridge, so let it sit for 10 minutes before you start dipping.
Go Back