Parmesan Ranch Chicken Tenders Recipe
User Reviews
5
Parmesan Ranch Chicken Tenders Recipe
Description
This recipe starts by mixing crushed corn flakes with ranch dressing mix and grated Parmesan cheese. Chicken tenderloins are patted dry, then dipped in melted salted butter before being coated in the crumb mixture. This ensures an even, flavorful crust that browns well in the oven. Using corn flakes instead of breadcrumbs provides extra crunch.
The breaded chicken is arranged on a foil-lined baking sheet with nonstick spray, then baked at 375°F for about 14-15 minutes, flipping halfway to brown evenly. The internal temperature is monitored to reach 165°F for safe, juicy chicken. Spritzing or misting with oil before baking enhances browning and crispness.
These tenders pair well with dips like ketchup, honey mustard, or a copycat Chik-Fil-A sauce. Using chicken tenderloins reduces prep since breast meat does not require cutting. The overall texture is crispy on the outside while tender and moist inside.
Ingredients
- 1 ½ cups corn flakes crushed
- 1 (1 ounce) ranch salad dressing mix packet
- ½ cup Parmesan Cheese grated
- ½ cup butter 1 stick, salted, melted
- 2 lbs. chicken tenderloins boneless, skinless
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil (for easy cleanup, if desired); spray with nonstick spray. Set aside.
- Combine Corn Flakes, dry ranch dressing mix, and Parmesan cheese in a shallow dish.
- Place melted butter in a separate shallow dish.
- Use paper towels to pat the chicken dry.
- Working with one piece of chicken at a time, dip the dry chicken in the melted butter to coat, then dredge in the Corn Flakes mixture.
- Place the breaded tenders on the prepared baking sheet. Spritz lightly with nonstick spray or mist with oil (this helps them brown even more in the oven).
- Bake for about 14-15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F and the coating is browned and crispy.
Notes
- Nutrition info assumes all crumb and butter mixture is used; adjust if not.
- Corn flakes give extra crispness; do not substitute with plain breadcrumbs.
- Spritzing with oil or nonstick spray before baking helps browning.
- Chicken tenderloins save prep; can use breast cut into strips if preferred.
- Serve with dipping sauces such as ketchup, honey mustard, or Chik-Fil-A sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 568kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 144mg | 48% |
| Sodium | 1223mg | 51% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 109mg | 11% |
| Iron | 17.7mg | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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