Crispy Panko Ranch Chicken (Print Version)

Golden baked chicken tenders coated in crispy panko and zesty ranch seasoning, ideal for meals or snacks.

# What You'll Need:

→ Chicken

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

→ Breading

02 - 1 cup panko breadcrumbs
03 - 1 packet (1 ounce) ranch seasoning mix
04 - 0.5 teaspoon paprika
05 - 0.25 teaspoon black pepper
06 - 0.25 teaspoon garlic powder
07 - 0.25 teaspoon onion powder

→ Wet Coating

08 - 2 large eggs
09 - 2 tablespoons milk or non-dairy milk

→ For Serving

10 - Ranch dressing or preferred dipping sauce
11 - Fresh chopped parsley for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply nonstick spray.
02 - In a shallow bowl, whisk together eggs and milk until well combined.
03 - In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning mix, paprika, black pepper, garlic powder, and onion powder.
04 - Pat chicken tenders dry with paper towels to remove surface moisture.
05 - Dip each chicken tender into the egg mixture, allowing excess to drip off.
06 - Coat each tender thoroughly in the panko mixture, pressing gently to ensure breading adheres properly.
07 - Place breaded chicken tenders on the prepared baking sheet with even spacing between pieces.
08 - Lightly spray the tops of the tenders with cooking spray to enhance crispiness.
09 - Bake for 18 to 20 minutes, flipping halfway through cooking, until the coating turns golden and the chicken reaches an internal temperature of 165°F.
10 - Remove from oven and serve hot, garnished with chopped parsley and preferred dipping sauce.

# Additional Tips::

01 -
  • They bake instead of fry, so your kitchen stays clean and your conscience stays clear.
  • The panko coating gets impossibly crunchy while the chicken stays juicy and tender inside.
  • Ranch seasoning does all the heavy lifting—no need to build complicated flavor layers.
  • Ready in under 40 minutes from fridge to table, which means you can actually breathe on a weeknight.
02 -
  • Don't skip the flipping halfway through—it's the difference between pale and golden, between good and restaurant-quality.
  • If your panko gets clumpy, that's actually fine; the uneven pieces create interesting textures and extra crispy spots.
  • Letting the breaded tenders sit uncovered in the fridge for 10 minutes before baking actually helps the coating set and adhere better.
03 -
  • If you're using a wire rack set over your baking sheet, the tenders get air circulation underneath too, which means even crispier bottoms.
  • Make extra seasoning mixture and store it in a jar—you'll find yourself reaching for it on everything from roasted vegetables to popcorn.
  • Room-temperature chicken tenders cook more evenly than cold ones straight from the fridge, so pull them out about 10 minutes before you start your prep.
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