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Ranch Seasoned Chicken Tenders

Crispy, tender chicken tenders coated in zesty ranch seasoning, perfect for weeknight dinners or game day snacks.
Print it Pin Recipe
Prep Time 3 hours
Cook Time 22 minutes
Total Time 3 hours 22 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 700 g 700 g chicken tenders or chicken breast cut into strips
  • 1 cup 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice) Substitutions available
  • 2 tbsp 2 tbsp ranch seasoning mix Store-bought or homemade
  • 1 tsp 1 tsp garlic powder
  • ½ tsp ½ tsp onion powder
  • ½ tsp ½ tsp paprika Optional, for color
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp black pepper
For the Coating
  • 1.5 cups 1 ½ cups panko breadcrumbs Or crushed cornflakes for extra crunch
  • ½ cup ½ cup all-purpose flour
  • 1 tbsp 1 tbsp ranch seasoning mix
  • ½ tsp ½ tsp smoked paprika Optional
  • 2 whole 2 eggs, beaten
  • as needed Cooking spray or a drizzle of oil If baking or air-frying
For Serving (Optional)
  • as needed Ranch dressing for dipping
  • as needed Honey mustard, BBQ, or buffalo sauce
  • as needed Fresh parsley for garnish

Method
 

Marinating
  1. Combine buttermilk, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Toss in the chicken tenders to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, ideally 2-4 hours.
Preparing the Breading Station
  1. Set up three shallow bowls: Combine flour with 1 tbsp ranch seasoning and smoked paprika for the flour mixture; beat eggs until smooth for the egg mixture; add panko breadcrumbs and a pinch of salt for the breadcrumb mixture.
Breading the Chicken
  1. Remove marinated chicken from the refrigerator. Shake off excess marinade, dredge in the flour, dip into the egg wash, and press into the breadcrumb mixture. Arrange on a parchment-lined tray.
Cooking Methods
  1. Air Fryer: Preheat to 190°C (375°F). Lightly spray the basket, place chicken in a single layer, spray the tops and cook for 6 minutes, flip, then cook another 6 minutes until golden brown.
  2. Oven-Baked: Preheat to 200°C (400°F). Line a baking sheet with parchment and place a wire rack on top, spray both with oil. Bake for 18-22 minutes, flipping halfway, until golden brown.
  3. Pan-Fried: Heat 1-2 tbsp oil in a skillet over medium heat. Fry chicken for 3-4 minutes per side until golden and cooked through.
Serving
  1. Plate chicken tenders hot and garnish with fresh parsley. Serve with ranch dressing or a platter of dipping sauces.

Notes

For optimal enjoyment, serve hot and crispy. Pair with fries, salad, or coleslaw. Can also slice for sandwiches or serve with veggies.