Crispy, flavorful chicken tenders coated in a savory Ranch‑Parmesan mayo mixture and crunchy Ritz crackers—these are utterly addictive and perfect whether I'm making a family dinner or prepping a quick, satisfying snack. Every bite delivers that golden crunch followed by rich, tangy seasoning that hits all the right notes.

Why You’ll Love This Recipe

I love how these chicken tenders manage to be both comforting and crave-worthy. The combo of creamy Ranch-seasoned mayo and salty Parmesan creates an ultra-satisfying flavor base, while the crushed Ritz crackers add a golden, buttery crunch that I just can’t resist. This recipe is also fuss-free and oven-baked, so I get that deep-fried texture without the mess. It’s great for both weeknight dinners and game-day appetizers.

ingredients

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

1 lb chicken tenders
½ cup mayonnaise
½ cup grated Parmesan cheese
1 packet Ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup crushed Ritz crackers

directions

I preheat my oven to 375 °F (190 °C) and either line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, I combine the mayonnaise, Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder until everything is smooth and well blended.
I coat each chicken tender thoroughly in the mayo mixture, making sure it’s completely covered.
Next, I dredge each coated tender in the crushed Ritz crackers, gently pressing the crumbs so they stick well.
I arrange the tenders evenly on the baking sheet, giving each one a little space.
Then, I bake them for 20–25 minutes, or until they’re golden brown and have reached an internal temperature of 165 °F (74 °C).
I let them cool slightly before serving. They’re perfect with my favorite dipping sauce.

Servings and timing

Yield: Serves 4
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes

Variations

When I want to lighten things up a bit, I swap the mayo for Greek yogurt or sour cream—it still gives me a creamy texture with a little tang. For a gluten-free version, I simply use gluten-free crackers or breadcrumbs. If I’m craving extra crunch, I turn on the broiler during the last minute or two of baking—but I keep a close eye to prevent burning.

I’ve also had success making these ahead of time by prepping and breading the tenders the day before, then storing them in the fridge until I’m ready to bake. And if I want to freeze a batch, I freeze them breaded on a sheet tray, then transfer them to a freezer bag. I bake them straight from the freezer, just adding a few extra minutes.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To bring back that fresh-from-the-oven crispiness, I reheat them in either the oven or my air fryer. Microwaving works in a pinch, but it does soften the coating, so I prefer oven-style reheating for the best texture.

FAQs

What dipping sauces go best with these chicken tenders?

I love pairing them with ranch, honey mustard, BBQ sauce, or even a spicy sriracha mayo. They’re super versatile, so any favorite dip works.

Can I use chicken breasts instead of tenders?

Absolutely. I just slice the chicken breasts into strips about the size of tenders, and they work perfectly with this recipe.

Are these good for meal prepping?

Yes! I like to bread them in advance and refrigerate or freeze them. When I’m ready, I just bake or air fry straight from the fridge or freezer.

How do I crush Ritz crackers without making a mess?

I place them in a zip-top bag and crush them with a rolling pin or even my hands. It’s fast, easy, and keeps the crumbs contained.

Can I cook these in an air fryer?

Definitely. I preheat the air fryer to 375 °F and cook the tenders for about 12–15 minutes, flipping halfway through, until they’re golden and cooked through.

Conclusion

These Ranch Parmesan Ritz Crusted Chicken Tenders have become a staple in my kitchen because they’re quick to make, incredibly flavorful, and always a hit. Whether I’m feeding a crowd or just craving something crispy and satisfying, this recipe never lets me down.

Ranch Parmesan Ritz Crusted Chicken Tenders

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Author: Sue
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes
Yield: Serves 4
Category: Main Course
Method: Baking (also works in air fryer)
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Crispy, flavorful chicken tenders coated in a savory Ranch‑Parmesan mayo mixture and crunchy Ritz crackers—utterly addictive and perfect for a family meal or snack.

Ingredients

1 lb chicken tenders
½ cup mayonnaise
½ cup grated Parmesan cheese
1 packet Ranch seasoning mix
½ tsp garlic powder
½ tsp onion powder
1 cup crushed Ritz crackers

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Instructions

Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine mayonnaise, Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder until smooth.
Coat each chicken tender in the mayo mixture, ensuring it’s fully covered.
Dredge each coated tender in crushed Ritz crackers, pressing gently so the crumbs adhere.
Arrange the coated tenders on the prepared baking sheet, spacing them out evenly.
Bake for 20–25 minutes, or until golden brown and the internal temperature reaches 165 °F (74 °C).
Let cool slightly before serving. Serve with your favorite dipping sauce.

Notes

Substitutions: Greek yogurt or sour cream can replace mayonnaise for a lighter option.
Gluten‑free variation: Use gluten‑free crackers or breadcrumbs instead of Ritz.
Extra crispiness: Turn on the broiler for the last 1–2 minutes, watching carefully to avoid burning.
Make‑ahead: You can bread the tenders up to a day ahead and refrigerate until ready to bake.
Freezing: After breading, freeze tenders on a baking sheet; once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.