Crispy Panko Ranch Chicken (Print Version)

Golden, crunchy chicken tenders with ranch-seasoned panko coating

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or chicken breasts cut into strips

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1 oz ranch seasoning mix
04 - 0.5 tsp paprika
05 - 0.25 tsp freshly ground black pepper
06 - 0.25 tsp garlic powder

→ Wet Mixture

07 - 2 large eggs
08 - 2 tbsp milk

→ For Baking

09 - Nonstick cooking spray or 2 tbsp olive oil

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper, place a wire rack on top, and lightly spray with nonstick cooking spray.
02 - In a shallow bowl, whisk together eggs and milk until fully combined.
03 - In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, and garlic powder.
04 - Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing excess to drain off, then dredge thoroughly in the panko mixture, pressing gently to ensure coating adheres.
05 - Place coated tenders on the prepared wire rack, spacing them apart. Lightly spray tops with nonstick cooking spray or drizzle with olive oil for maximum crispiness.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking, until chicken is golden brown and internal temperature reaches 165°F.
07 - Remove from oven and serve hot with your preferred dipping sauce.

# Additional Tips::

01 -
  • They're ridiculously crispy on the outside and juicy inside without deep-frying, so you actually feel okay serving them for dinner instead of just as a guilty snack.
  • The whole thing takes barely 35 minutes from raw chicken to table, which means weeknight dinner stress just disappeared.
  • Panko and ranch is a flavor combo that somehow makes even picky eaters forget to complain about what's on their plate.
02 -
  • Wet chicken will never crisp up properly, so that paper towel step is genuinely non-negotiable and I learned this the hard way by skipping it the second time I made these.
  • The wire rack is actually essential because it allows heat and air to circulate underneath, creating that crispy bottom instead of having them steam on a flat baking sheet.
  • Flipping halfway through is the difference between golden and unevenly cooked, and it takes thirty seconds but completely changes the outcome.
03 -
  • Don't crowd the baking sheet because you need air circulation all the way around each tender, and cramming them together creates steam instead of crispiness.
  • If you want extra crispy results, lightly spray or drizzle the tops halfway through baking so they get an additional crispy layer that's honestly addictive.
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