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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 1g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
