Crispy Ranch Chicken Tenders
User Reviews
5
-
Total Time
30 mins
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Servings
4 people
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Calories
233 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crispy Ranch Chicken Tenders
Description
This recipe features chicken tenderloins coated in a flavorful batter combining mayonnaise, Dijon mustard, homemade ranch dressing mix, paprika, kosher salt, and freshly ground black pepper. Toasting the panko breadcrumbs before coating adds extra crunch and prevents sogginess. The chicken is dipped in the batter then dredged in the crisped breadcrumbs to form a thick, even crust.
Baking at 400°F produces a golden, crunchy exterior while keeping the chicken moist and tender inside. The ranch seasoning blend offers a savory, herby note balanced by the acidity of the mustard and richness of mayonnaise. The paprika adds mild warmth and color to the batter.
These chicken tenders are suitable for serving as a main dish alongside dipping sauces or as finger food. They can be freeze-stored for up to six months, allowing convenient make-ahead meal prep. Reheating is done by baking until heated through and reaching a safe internal temperature.
Make-ahead instructions include cooling the cooked tenders completely before freezing. Baking from frozen at 425°F ensures thorough cooking and crispiness. The recipe notes equivalent quantities for ranch mix packets help measure homemade blends accurately.
Ingredients
- 1 lb chicken tenderloins boneless
- 1 1/4 cup panko bread crumbs
Batter
- 1 tablespoon mayonnaise
- 3 tablespoons Homemade Ranch Dressing Mix 1 oz packet
- 2 tablespoons Dijon mustard
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper fresh ground
Instructions
- Pre-heat to 400 degrees F. Line baking sheet with parchment paper.
- Add panko bread crumbs to a baking sheet, give a quick spray with the misto, and bake for 5-7 minutes or until bread crumbs are toasted.
- Meanwhile, in a medium sized bowl, add all of the batter ingredients and mix well.
- Add chicken tenderloins to bowl with batter and coat well.
- Remove panko bread crumbs from oven and add to a shallow dish - keep parchment paper on baking sheet.
- With tongs, dredge chicken tenders through bread crumbs until fully coated. Gently press on bread crumbs to coat.
- Return chicken, after fully coated with bread crumbs, to parchment paper and bake for 15 minutes.
- Enjoy and serve with your favorite homemade condiment or freeze for up to 6 months.
Notes
- After cooking, let tenders cool completely before freezing to keep quality for up to 6 months.
- When reheating frozen tenders, bake at 425°F for 20-25 minutes until internal temperature reaches 165°F.
- One ounce of homemade ranch dressing mix equals about 3 tablespoons, roughly one seasoning packet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 812mg | 34% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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