Description
Delicious chicken tenders coated in a crispy panko crust with ranch seasoning, perfect for dipping and sharing.
Ingredients
Scale
- 1.5 pounds chicken tenders or chicken breasts cut into strips
- 1 cup panko breadcrumbs
- 1 ounce ranch seasoning mix
- 0.5 teaspoon paprika
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons milk
- Nonstick cooking spray or 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your baking sheet by lining it with parchment paper and placing a wire rack on top.
- Whisk together the eggs and milk in a shallow bowl until smooth.
- Combine panko breadcrumbs, ranch seasoning, paprika, black pepper, and garlic powder in another shallow bowl.
- Pat the chicken tenders dry with paper towels.
- Dip each chicken tender into the egg wash, then coat in the panko mixture.
- Arrange the coated tenders on the wire rack, spaced apart.
- Lite spray the tops with nonstick cooking spray or drizzle with olive oil.
- Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through.
- Serve hot with your favorite dipping sauce.
Notes
For extra crispiness, do not overcrowd the baking sheet, and always pat the chicken dry before coating.
Nutrition
- Serving Size: 4 tenders
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 300mg