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.
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
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg
