Juicy chicken tenders with ranch-seasoned panko crust, oven-baked for golden crunch. Easy, healthy main dish ready in 35 minutes.
# Components:
→ Chicken
01 - 1.5 pounds chicken tenders
→ Coating
02 - 1 cup panko breadcrumbs
03 - 1 ounce ranch seasoning mix
04 - 0.5 teaspoon paprika
05 - 0.25 teaspoon freshly ground black pepper
06 - 0.25 teaspoon garlic powder
→ Wet Mixture
07 - 2 large eggs
08 - 2 tablespoons milk
→ For Baking
09 - Nonstick cooking spray or 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly spray the rack with nonstick spray.
02 - In a shallow bowl, whisk eggs and milk together until well combined.
03 - In a separate shallow bowl, combine panko breadcrumbs, ranch seasoning, paprika, black pepper, and garlic powder.
04 - Pat chicken tenders dry with paper towels to remove excess moisture.
05 - Dip each tender in the egg mixture, allowing excess to drip off, then dredge in the panko mixture, pressing gently to adhere the coating.
06 - Arrange coated tenders on the prepared rack, spacing them apart. Lightly spray the tops with nonstick spray or drizzle with olive oil for enhanced crispiness.
07 - Bake for 18 to 22 minutes, flipping halfway through, until chicken is golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit.
08 - Remove from oven and serve hot with your preferred dipping sauce.
