Name: Crispy Ranch Parmesan Chicken Tenders
Prep time: 10 min
Cook time: PT-487486H29M40S
Total time: PT-487486H29M40S
Cuisine: American
Ingredients: 1 to 1.5 lb chicken tenders or chicken breast strips; 1 cup buttermilk (optional for marinating); 1 packet ranch seasoning mix; 1 cup grated Parmesan cheese; 1½ cups panko breadcrumbs; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and pepper to taste; Cooking spray or a small amount of oil for baking or air frying

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These crispy ranch Parmesan chicken tenders are one of my favorite go-to meals when I want something comforting, full of flavor, and quick to prepare. I get the perfect crunch from a panko and Parmesan coating, and the ranch seasoning adds that herby, tangy kick I can’t get enough of. Whether I bake or air fry them, they always turn out golden, juicy, and irresistible.

Why You’ll Love This Recipe

I love how these chicken tenders strike the perfect balance between crispy on the outside and tender inside. The Parmesan melts into the coating, giving each bite a cheesy, nutty flavor, while the ranch seasoning keeps things savory and well-seasoned. They’re quick to put together, perfect for busy nights, and work with either the oven or the air fryer. I also enjoy how easily I can pair them with my favorite sides or dipping sauces.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 to 1.5 lb chicken tenders or chicken breast strips
1 cup buttermilk (optional for marinating)
1 packet ranch seasoning mix
1 cup grated Parmesan cheese
1½ cups panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
Cooking spray or a small amount of oil for baking or air frying

directions

If I have time, I marinate the chicken in buttermilk for 20–30 minutes to make it extra tender.
I preheat the oven to 400°F (200°C) or get my air fryer ready.
In a shallow bowl, I combine the panko, Parmesan, ranch mix, garlic powder, paprika, salt, and pepper.
I remove the chicken from the buttermilk (if marinated) and dredge each piece in the breadcrumb mixture, pressing gently so the coating sticks well.
I place the coated chicken tenders on a lined baking sheet or in the air fryer basket, then lightly spray them with oil for that golden crunch.
If I’m baking, I cook them for 20–25 minutes, flipping halfway. If I’m air frying, I set the temperature to 400°F (200°C) and cook for 10–12 minutes, turning once.
I make sure they reach an internal temperature of 165°F (74°C) before serving hot with ranch, honey mustard, or my favorite dipping sauce.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes of prep time and 20–25 minutes of cook time if baking, or about 10–12 minutes if air frying.

Variations

Sometimes I switch things up by using crushed Corn Flakes instead of panko for extra crunch. I’ve also tried mixing in a bit of cayenne pepper when I want a spicier kick. For a lighter version, I skip the buttermilk marinade and go straight to coating the chicken.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer until they’re warmed through and crispy again. I avoid microwaving because it softens the coating.

FAQs

Can I make these chicken tenders ahead of time?

Yes, I coat them ahead of time and keep them in the fridge for a few hours before baking or air frying.

Can I freeze cooked chicken tenders?

Absolutely. I freeze them in a single layer, then transfer them to a freezer bag. They last up to 2 months.

Do I need to use buttermilk?

No, buttermilk just helps make the chicken more tender and flavorful. I skip it when I’m in a hurry.

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture that I really enjoy.

What dipping sauces go best with these tenders?

I love serving them with ranch, honey mustard, or even a spicy mayo for extra flavor.

Conclusion

I can never resist the combination of crispy coating, savory Parmesan, and tangy ranch flavor in these chicken tenders. They’re quick to prepare, crowd-pleasing, and perfect for a weeknight dinner or casual get-together. Once I tried them, they became a staple in my kitchen.

Crispy Ranch Parmesan Chicken Tenders

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20–25 minutes (baking) or 10–12 minutes (air frying)
Total Time: 30–35 minutes
Yield: 4 servings
Category: Main Dish
Method: Bake or Air Fry
Cuisine: American
Diet: Low Lactose

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Description

Crispy ranch Parmesan chicken tenders coated in panko, Parmesan, and ranch seasoning for a golden, crunchy, and flavorful meal, perfect for baking or air frying.

Instructions

Marinate chicken in buttermilk for 20–30 minutes (optional) to enhance tenderness.
Preheat oven to 400°F (200°C) or prepare air fryer.
Mix panko, Parmesan, ranch seasoning, garlic powder, paprika, salt, and pepper in a shallow bowl.
Remove chicken from buttermilk (if marinated) and dredge in breadcrumb mixture, pressing to adhere.
Place coated chicken on a lined baking sheet or in air fryer basket; spray lightly with oil.
Bake for 20–25 minutes, flipping halfway, or air fry at 400°F (200°C) for 10–12 minutes, turning once.
Ensure internal temperature reaches 165°F (74°C) before serving with desired dipping sauces.

Notes

For extra crunch, use crushed Corn Flakes instead of panko.
Add cayenne pepper to the coating for a spicier flavor.
Skip buttermilk for a lighter, quicker version.
Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer to keep crispy.
Can be frozen for up to 2 months; reheat directly from frozen in oven or air fryer.