There’s something about the crunch paired with that creamy, tangy ranch flavor that just hits the spot every single time. This Crispy Ranch Parmesan Chicken Tenders Recipe is one of those easy meals that turns simple chicken tenders into a crave-worthy dinner that everyone will keep asking for.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Ranch Parmesan Chicken Tenders Recipe
- Top Tip
- How to Serve Crispy Ranch Parmesan Chicken Tenders Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Ranch Parmesan Chicken Tenders Recipe
Why You'll Love This Recipe
Let me tell you, I won’t make chicken tenders any other way once you try this recipe. It’s quick, full of flavor, and that crunchy Ritz cracker coating with Parmesan and ranch seasoning is simply irresistible.
- Super crispy coating: The crushed Ritz crackers bake up golden and crunchy without needing deep frying.
- Easy pantry ingredients: You probably have ranch seasoning, Parmesan, and Ritz crackers already on hand.
- Moist & juicy chicken: Mayo in the coating keeps the chicken tender and juicy while it bakes.
- Versatile & kid-friendly: Everyone from picky eaters to grown-ups will enjoy this simple yet flavorful meal.
Ingredients & Why They Work
Each ingredient in this Crispy Ranch Parmesan Chicken Tenders Recipe plays a starring role, blending to create that perfect balance of crispy, creamy, and savory. Here’s why I love them all together—and why you’ll want to keep these staples ready for this recipe (and lots more!).
- Chicken tenders: They cook quickly and stay tender, perfect for quick weeknight meals.
- Mayonnaise: Adds moisture and helps the coating stick, plus it gives a rich creaminess without overpowering flavors.
- Grated Parmesan cheese: Gives a sharp, nutty flavor bonus and helps the crust get nicely golden.
- Ranch seasoning mix: That signature blend of herbs and spices adds instant flavor magic without any extra measuring.
- Garlic powder: A little extra depth and warmth that complements the ranch seasoning perfectly.
- Onion powder: Boosts savory notes in the coating blend.
- Crushed Ritz crackers: The secret to that ultra-crispy, buttery crunch without frying—plus, they brown beautifully in the oven.
Make It Your Way
One of my favorite things about this Crispy Ranch Parmesan Chicken Tenders Recipe is how easy it is to tweak for your tastes — trust me, once you get comfy with the base, the possibilities are endless!
- Variation: Sometimes I swap the ranch seasoning for a smoky chipotle version to give it a bit of a spicy kick — it’s incredible and adds a totally new flavor dimension.
- Weight Watchers or Lighter Option: Use a light mayo and bake on a wire rack for extra crispiness without added oil.
- Dipping Sauce Switch-Up: Try serving with a honey mustard or spicy sriracha mayo instead of ranch for a fun twist.
- Seasonal Add-Ins: Toss in some dried parsley or chopped fresh herbs for a burst of color and fresh flavor during spring and summer.
Step-by-Step: How I Make Crispy Ranch Parmesan Chicken Tenders Recipe
Step 1: Prep the Chicken and Oven
First things first—preheat your oven to 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper or lightly grease it. I like parchment for easy cleanup and to keep my tenders from sticking. Pat your chicken tenders dry with paper towels; removing excess moisture helps the coating stick better.
Step 2: Whip Up the Creamy Coating
In a medium bowl, mix together the mayo, grated Parmesan, Ranch seasoning mix, garlic powder, and onion powder until smooth and well combined. This mixture is your flavor-packed sauce that will embrace every tender with deliciousness.
Step 3: Coat the Tenders
Dip each chicken tender into the mayo mixture, making sure it’s fully coated. Then, dredge tenderly in the crushed Ritz crackers, pressing gently so the crumbs stick well to the chicken. Don’t be shy here—this step is what creates that memorable crispy crust!
Step 4: Bake to Golden Perfection
Arrange the coated tenders on your prepared baking sheet in an even single layer. Slide them into the oven and bake for 20-25 minutes or until the tenders are cooked through and the coating turns a beautiful golden brown. I always use an instant-read thermometer to check that the internal temp hits 165°F — safe and juicy every time.
Top Tip
I’ve learned a few things making these Crispy Ranch Parmesan Chicken Tenders over time—and these tips make a world of difference for perfect results in your kitchen too.
- Don’t skip pressing the crumbs: Make sure you firmly press the crushed Ritz crackers onto each piece after dipping; it’ll help that coating stick and stay crispy.
- Dry chicken tenders first: Wet chicken leads to soggy coating — a quick pat dry with paper towels preps your tenders perfectly.
- Use an instant-read thermometer: To avoid over or undercooking, check the internal temp; 165°F means juicy, safe-to-eat chicken every time.
- Space the tenders apart: Crowding the pan will steam the crust instead of crisping it up—leave a bit of room for airflow.
How to Serve Crispy Ranch Parmesan Chicken Tenders Recipe
Garnishes
I usually sprinkle a little extra grated Parmesan and some chopped fresh parsley or chives right after baking. It adds a lovely pop of color and enhances that fresh, savory flavor. Sometimes a squeeze of lemon brightens up the richness beautifully too.
Side Dishes
My go-to sides are crispy roasted potatoes or a light garden salad dressed with a simple vinaigrette. For warmer nights, steamed green beans or corn on the cob balance the meal perfectly. And of course, a classic side of carrot sticks or celery with ranch dip is always a winner with the kids!
Creative Ways to Present
For family game night or casual entertaining, I serve these tenders on a big platter with mini dipping sauce bowls — ranch, honey mustard, and spicy mayo make a fun triple-decker sauce station. It turns dinner into a little party where everyone can customize their bites!
Make Ahead and Storage
Storing Leftovers
Once cooled, I place leftovers in an airtight container and store them in the fridge. They keep well for up to 3 days. Pro tip: Put a paper towel in the container to absorb excess moisture and keep the crust crispy-ish.
Freezing
I’ve frozen these tenders successfully by flash freezing on a baking sheet first, then transferring to a freezer-safe bag. They freeze beautifully for up to a month. When you want to reheat, just thaw overnight in the fridge before crisping back up in the oven.
Reheating
To keep that crisp crust, I reheat the tenders in a 375°F oven for about 10 minutes or until warmed through, turning halfway. Avoid microwaving when you want crunch — it can turn the coating soggy pretty fast.
Frequently Asked Questions:
Absolutely! Just slice chicken breasts into strips similar in size to tenders for even cooking. Baking time might be a few minutes longer depending on thickness, so watch for that 165°F internal temperature.
Not as written since Ritz crackers contain gluten. For a gluten-free version, swap crushed gluten-free crackers or panko breadcrumbs that suit your diet. The flavor and texture may vary slightly but still delicious!
Yes! You can assemble the coated chicken tenders on the baking sheet, cover with plastic wrap, and refrigerate for a few hours before baking. Just add a few extra minutes to baking time if starting cold from the fridge.
Ranch and honey mustard are classic favorites that enhance the seasoning in the tenders. Spicy mayo or sriracha sauce add a nice zesty kick if you want a bit of heat. You can’t go wrong with any sauce you love!
Final Thoughts
This Crispy Ranch Parmesan Chicken Tenders Recipe feels like a warm hug on a plate. It’s easy enough to whip up on a busy weeknight but delicious enough to feel like a treat. I hope when you make it, it becomes one of those comfort food staples in your kitchen that everyone looks forward to—served with plenty of smiles and maybe a little extra ranch on the side.
Print
Crispy Ranch Parmesan Chicken Tenders Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A simple and delicious recipe for crispy, juicy chicken tenders coated in a flavorful blend of mayo, Parmesan cheese, Ranch seasoning, and Ritz crackers, baked to golden perfection.
Ingredients
Chicken Tenders
- 1 pound chicken tenders
Coating Mixture
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 packet Ranch seasoning mix (approximately 1 ounce)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Coating Mixture: In a medium bowl, combine the mayonnaise, grated Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder. Mix until smooth and well incorporated.
- Coat Chicken Tenders: Take each chicken tender and thoroughly coat it in the mayonnaise mixture. Then dredge each coated tender in the crushed Ritz crackers, pressing gently to ensure the crackers stick evenly over the surface.
- Arrange and Bake: Place the coated chicken tenders on the prepared baking sheet in a single layer, making sure they are not touching. Bake in the preheated oven for 25 minutes or until the tenders are golden brown and cooked through with an internal temperature of 165°F.
Notes
- For extra crispiness, spray the coated chicken tenders lightly with cooking oil before baking.
- If Ranch seasoning mix is unavailable, you can substitute with a mixture of dried dill, parsley, chives, garlic powder, and onion powder.
- Use a meat thermometer to check that the chicken reaches a safe internal temperature of 165°F.
- Leftover chicken tenders can be refrigerated and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
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