Crispy Ranch Parmesan Tenders

This hearty Crack Chicken Tenders recipe has been my family's weeknight savior for years. Perfectly crispy on the outside and juicy on the inside, these tenders strike the ideal balance between quick preparation and incredible flavor.

I first discovered this recipe when looking for alternatives to store-bought chicken nuggets. After one bite, my children declared these the "best chicken ever" and now request them at least twice a month for our family movie nights.

Ingredients

• Chicken tenders: 1 pound - select fresh, plump tenders for the juiciest results
• Mayonnaise: 1/2 cup - creates a rich base that helps seasonings adhere and keeps chicken moist
• Parmesan cheese: 1/2 cup grated - adds savory depth and helps form a golden crust
• Ranch seasoning: packet - the secret ingredient that gives these tenders their addictive flavor profile
• Garlic powder: 1/2 teaspoon - enhances savory notes without overwhelming
• Onion powder: 1/2 teaspoon - adds subtle sweetness and aromatic quality
• Ritz crackers: 1 cup crushed - their buttery flavor creates an unbeatable crispy coating

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 375°F and line a baking sheet with parchment paper. This temperature creates the perfect balance allowing the coating to become golden while keeping the chicken juicy inside.

Create The Flavor Base:

In a mixing bowl combine mayonnaise, Parmesan cheese, Ranch seasoning, garlic powder, and onion powder until smooth and integrated. This creamy mixture acts as both a marinade and an adhesive for the cracker coating.

Coat The Chicken:

Generously coat each chicken tender in the mayo mixture ensuring complete coverage. This layer not only adds flavor but creates a protective barrier that keeps the chicken moist during baking.

Apply The Crumb Coating:

Roll each tender in the crushed Ritz crackers pressing gently to ensure maximum adherence. The more thoroughly you coat each piece the crispier your final result will be.

Arrange For Baking:

Place the coated tenders on your prepared baking sheet leaving space between each piece. This ensures proper air circulation for even browning and prevents them from steaming instead of crisping.

Bake To Perfection:

Bake for 20 to 25 minutes until the coating turns golden brown and the chicken reaches an internal temperature of 165°F. The precise timing may vary slightly depending on the thickness of your tenders.

Rest Before Serving:

Allow the tenders to rest for 3 to 5 minutes before serving. This brief resting period helps the juices redistribute throughout the meat ensuring maximum tenderness.

Save

The Ranch seasoning is truly what elevates these tenders to addictive status. I once tried making them without it when I ran out, and while still good, they lacked that special "what is that amazing flavor?" quality that makes everyone reach for seconds.

Make-Ahead Options

These chicken tenders can be completely prepared and refrigerated up to 8 hours before baking. Simply follow all preparation steps then cover the baking sheet with plastic wrap and refrigerate. When ready to cook remove directly from refrigerator to oven adding about 3 to 5 minutes to the baking time.

Perfect Dipping Companions

While these tenders are flavorful enough to enjoy on their own they shine even brighter with complementary dips. Honey mustard offers a sweet tangy contrast while buffalo sauce adds a spicy kick for those who enjoy heat. My personal favorite is mixing equal parts barbecue sauce and ranch dressing creating a smoky creamy combination that enhances the ranch notes already present in the chicken coating.

Serving Suggestions

Transform these tenders into a complete meal by serving alongside a fresh green salad and roasted vegetables. They also make excellent protein for grain bowls or wrapped in tortillas with lettuce and tomato for a twist on traditional tacos. For game day gatherings cut the tenders into bite sized nuggets before baking reducing the cooking time by about 5 minutes for perfect party appetizers.

Storage And Reheating

Store any leftover tenders in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture reheat in an oven preheated to 350°F for 10 minutes or in an air fryer at 375°F for 3 to 4 minutes. Avoid microwave reheating which will leave your once crispy coating soggy and disappointing.

Recipe FAQs

→ Can I use chicken breasts instead of tenders?

Yes, you can use chicken breasts instead of tenders. Simply slice boneless, skinless chicken breasts into 1-inch strips, and follow the same coating and baking instructions. You may need to adjust the cooking time slightly – use a meat thermometer to ensure the internal temperature reaches 165°F.

→ How do I make these tenders in an air fryer?

To make these in an air fryer, prepare the chicken as directed, then place them in a single layer in your air fryer basket. Cook at 375°F for about 12-15 minutes, turning halfway through cooking time. Work in batches if needed to avoid overcrowding for maximum crispiness.

→ What dipping sauces work best with these chicken tenders?

These tenders pair wonderfully with honey mustard, BBQ sauce, buffalo sauce, additional ranch dressing, or a spicy sriracha mayo. The savory, ranch-flavored coating complements both creamy and tangy dips.

→ Can I make these tenders ahead of time?

You can prepare the tenders up to the coating stage and refrigerate them for a few hours before baking. For best results, bake them fresh rather than storing after cooking. If you do have leftovers, reheat in an oven at 350°F or air fryer at 370°F for 3-5 minutes to restore crispiness.

→ What sides go well with these chicken tenders?

These tenders pair perfectly with sides like crispy french fries, coleslaw, roasted vegetables, mac and cheese, or a simple green salad. For a lighter meal, serve them sliced over a salad or wrapped in lettuce with tomatoes and avocado.

→ Can I freeze these chicken tenders?

Yes, you can freeze these tenders either before or after cooking. To freeze before cooking, place the coated tenders on a baking sheet in the freezer until solid, then transfer to a freezer bag. To cook from frozen, add 5-10 minutes to the baking time. Already cooked tenders can be frozen for up to 2 months and reheated in the oven for best texture.