These Ranch Seasoned Chicken Tenders are everything I love in a quick, family-friendly dinner—crispy on the outside, juicy on the inside, and loaded with savory ranch flavor. With simple ingredients and just a bit of prep, I can have these oven-baked tenders ready in under 30 minutes. They’re perfect for weeknights, game days, or as a fun snack with a dip on the side.
Why You’ll Love This Recipe
I love how easy and versatile this recipe is. The tenders come out crispy without deep frying, and the ranch seasoning gives them a delicious kick that both kids and adults enjoy. I can prep them ahead of time, swap ingredients to suit what I have on hand, and serve them with my favorite dipping sauces. Plus, they’re baked, not fried—so I feel good about making them often.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lbs chicken tenders
1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
1 packet ranch seasoning mix
1 cup breadcrumbs (plain or panko)
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp paprika
Salt and pepper to taste
Cooking spray or a little oil
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Then, I place the chicken tenders in a bowl and pour the buttermilk over them. I let them soak for at least 15 minutes—longer if I have time.
While they soak, I prepare the coating by mixing breadcrumbs, ranch seasoning, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow bowl.
I take the chicken out of the buttermilk and coat each piece in the breadcrumb mixture, pressing gently so the coating sticks well.
I lay the tenders on the prepared baking sheet, lightly spray them with cooking spray, and bake for 20–25 minutes, flipping halfway through, until they’re golden and cooked through.
I like to serve them with ranch, honey mustard, or ketchup on the side.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
I sometimes swap the breadcrumbs for crushed cornflakes or seasoned crackers for a crunchier texture.
If I’m avoiding dairy, I use almond milk with lemon juice and skip the Parmesan.
I’ve added cayenne pepper to the breadcrumb mix when I want a bit of spice.
For a gluten-free version, I use gluten-free breadcrumbs.
Storage/Reheating
To store leftovers, I keep the cooked chicken tenders in an airtight container in the fridge for up to 3 days. For reheating, I place them in a 375°F oven or air fryer for 5–8 minutes to bring back the crispiness. I avoid microwaving if I want to keep that crispy coating intact. If I want to freeze them, I do so after baking. They reheat well directly from frozen in the oven or air fryer.
FAQs
How do I make my chicken tenders extra crispy in the oven?
I make sure to use panko breadcrumbs and spray the coated tenders lightly with oil before baking. Flipping them halfway also helps them get evenly golden and crisp.
Can I use chicken breasts instead of tenders?
Yes, I slice boneless, skinless chicken breasts into strips if I don’t have tenders on hand. They cook up just as well.
What dipping sauces go best with these?
I like classic ranch, honey mustard, barbecue sauce, or even buffalo sauce for extra heat. They’re super versatile.
Can I marinate the chicken overnight?
Absolutely. Soaking the chicken in buttermilk overnight makes them even more tender and flavorful.
Are these good for meal prep?
Yes, I make a batch ahead and reheat them in the oven or air fryer. They stay crispy and taste fresh, making them great for packed lunches or busy dinners.
Conclusion
These Ranch Seasoned Chicken Tenders are a go-to in my kitchen for good reason—they’re easy, flavorful, and always a hit. Whether I’m cooking for my family or prepping a casual get-together, these tenders check all the boxes. Try them once, and I’m sure they’ll become a regular in your meal rotation too.
Ranch Seasoned Chicken Tenders are oven-baked, crispy, and packed with bold ranch flavor. They’re quick to make, family-friendly, and perfect for weeknights, game days, or casual entertaining with your favorite dipping sauces.
Total Time:40 minutes
Yield:Serves 4
Ingredients
1½ lbs chicken tenders
1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
1 packet ranch seasoning mix
1 cup breadcrumbs (plain or panko)
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp paprika
Salt and pepper to taste
Cooking spray or a little oil
Instructions
Preheat oven to 400°F (200°C) and line or grease a baking sheet.
Place chicken tenders in a bowl and cover with buttermilk. Soak for at least 15 minutes.
In a shallow bowl, combine breadcrumbs, ranch seasoning, Parmesan, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk and coat in breadcrumb mixture, pressing gently to adhere.
Arrange tenders on the baking sheet. Lightly spray with cooking spray.
Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
Serve with ranch, honey mustard, or ketchup.
Notes
Use panko or crushed cornflakes for a crunchier texture.
Swap Parmesan for nutritional yeast and use plant-based milk for dairy-free version.
Add cayenne or chili flakes for heat.
Use gluten-free breadcrumbs for a GF option.
Marinate overnight in buttermilk for extra tenderness.
