Crispy Ranch Chicken Tenders – Easy, Flavorful, Family-Friendly

Nothing beats a plate of crispy chicken tenders, especially when they’re packed with ranch flavor and a golden crunch. These Crispy Ranch Chicken Tenders are tender inside, perfectly seasoned, and baked or fried to your liking. They’re weeknight-friendly, kid-approved, and great for game day or casual dinners.

You’ll love how simple the ingredients are and how reliably delicious they turn out. Serve them with your favorite dips, and you’ve got a guaranteed crowd-pleaser.

Crispy Ranch Chicken Tenders - Easy, Flavorful, Family-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
• 2 tablespoons ranch seasoning mix (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for color and flavor)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup crushed cornflakes (or use all panko if preferred)
• 2 tablespoons grated Parmesan (optional, for extra savory crunch)
• Neutral oil for frying (if frying) or 2–3 tablespoons oil for baking
• Ranch dressing, honey mustard, or BBQ sauce for dipping

Instructions

 

• Marinate the chicken: In a bowl, whisk the buttermilk with 1 tablespoon ranch seasoning and 1/2 teaspoon salt. Add the chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
• Set up the dredging station: In one shallow bowl, whisk the eggs. In a second, combine flour, remaining ranch seasoning, garlic powder, onion powder, smoked paprika, remaining salt, and black pepper. In a third, mix panko, crushed cornflakes, and Parmesan.
• Preheat: For baking, heat the oven to 425°F (220°C). Place a wire rack on a sheet pan and brush or spray with oil. For frying, pour 1–1.5 inches of oil into a heavy skillet and heat to 350°F (175°C).
• Coat the tenders: Remove chicken from the marinade, letting excess drip off. Dip each piece in the seasoned flour, then the eggs, then the panko-cornflake mix. Press gently so the coating sticks.
• Bake method: Arrange tenders on the oiled rack. Lightly drizzle or spray with oil. Bake 14–18 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).
• Fry method: Fry in batches 3–4 minutes per side, until deep golden and cooked through. Keep the oil near 350°F to avoid soggy or over-browned coating. Transfer to a rack to stay crisp.
• Rest and serve: Let tenders rest 3 minutes. Serve hot with ranch dressing, honey mustard, or your favorite dip.

Why This Recipe Works

This recipe leans into ranch seasoning for big flavor without extra effort. The buttermilk (or a quick substitute) tenderizes the chicken, keeping it juicy and flavorful.

A mix of breadcrumbs and crushed cornflakes gives the coating a crisp snap that holds up after cooking. You can bake or fry the tenders, and they still come out crisp, so it’s flexible for different kitchens and preferences.

Ingredients

• 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
• 2 tablespoons ranch seasoning mix (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for color and flavor)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup crushed cornflakes (or use all panko if preferred)
• 2 tablespoons grated Parmesan (optional, for extra savory crunch)
• Neutral oil for frying (if frying) or 2–3 tablespoons oil for baking
• Ranch dressing, honey mustard, or BBQ sauce for dipping

How to Make It

1. Marinate the chicken: In a bowl, whisk the buttermilk with 1 tablespoon ranch seasoning and 1/2 teaspoon salt. Add the chicken tenders and toss to coat.

   Cover and refrigerate for at least 30 minutes, up to 8 hours.

2. Set up the dredging station: In one shallow bowl, whisk the eggs. In a second, combine flour, remaining ranch seasoning, garlic powder, onion powder, smoked paprika, remaining salt, and black pepper. In a third, mix panko, crushed cornflakes, and Parmesan.
3. Preheat: For baking, heat the oven to 425°F (220°C).

   Place a wire rack on a sheet pan and brush or spray with oil. For frying, pour 1–1.5 inches of oil into a heavy skillet and heat to 350°F (175°C).

4. Coat the tenders: Remove chicken from the marinade, letting excess drip off. Dip each piece in the seasoned flour, then the eggs, then the panko-cornflake mix.

   Press gently so the coating sticks.

5. Bake method: Arrange tenders on the oiled rack. Lightly drizzle or spray with oil. Bake 14–18 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).
6. Fry method: Fry in batches 3–4 minutes per side, until deep golden and cooked through.

   Keep the oil near 350°F to avoid soggy or over-browned coating. Transfer to a rack to stay crisp.

7. Rest and serve: Let tenders rest 3 minutes. Serve hot with ranch dressing, honey mustard, or your favorite dip.

How to Store

• Fridge: Store cooled tenders in an airtight container for up to 4 days.

  Line the container with a paper towel to help keep them crisp.

• Reheat: Reheat in a 375°F (190°C) oven or air fryer for 6–10 minutes until hot and crisp. Avoid microwaving if possible, as it softens the coating.
• Freeze: Freeze cooked tenders on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer at 375°F until hot.

Health Benefits

Chicken tenders are a good source of lean protein, which supports muscle repair, satiety, and steady energy.

Baking instead of frying reduces overall fat and calories while still delivering a satisfying crunch. Using a yogurt or buttermilk marinade adds tang and can help keep the meat moist without extra oil. You can also control sodium by choosing a low-sodium ranch seasoning or making your own.

What Not to Do

• Don’t skip the marinade. It boosts flavor and tenderness.

  Even 30 minutes makes a difference.

• Don’t overcrowd the pan. Whether baking or frying, give each tender space or they’ll steam and lose crispness.
• Don’t forget to season the flour. Bland dredge equals bland tenders, no matter how good the crumbs are.
• Don’t fry in oil that’s too cool or too hot. Too cool leads to greasy coating; too hot burns before the chicken cooks through.
• Don’t rely on color alone. Use a thermometer and aim for 165°F (74°C) inside.

Alternatives

• Air fryer: Cook at 390°F (200°C) for 10–14 minutes, flipping halfway. Lightly spray with oil for best crunch.
• Gluten-free: Use gluten-free flour and breadcrumbs, or swap panko for crushed gluten-free cornflakes or rice cereal.
• Dairy-free: Replace buttermilk with unsweetened oat or almond milk plus 1 tablespoon lemon juice. Skip Parmesan.
• Spicy version: Add 1–2 teaspoons cayenne or chipotle powder to the flour, and whisk hot sauce into the buttermilk.
• Baked-only crunchy: Use all panko and brush the rack with oil.

  A light spray of oil on top helps browning.

• Homemade ranch seasoning: Mix 2 teaspoons dried dill, 2 teaspoons dried parsley, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon pepper, and 1 teaspoon salt.

FAQ

Can I use chicken thighs instead of tenders?

Yes. Boneless, skinless chicken thighs work well and stay juicy. Cut them into strips similar in size to tenders, and cook until they reach 165°F.

Do I need both panko and cornflakes?

No, but the combo offers the best texture.

Panko gives light crunch and cornflakes add a shattery bite. If you only have one, use it and adjust seasoning to taste.

How long should I marinate the chicken?

Thirty minutes is the minimum. For deeper flavor and tenderness, marinate up to 8 hours.

Avoid going much longer to prevent a mushy texture.

What oil is best for frying?

Use a neutral, high-heat oil like canola, peanut, or vegetable oil. They handle high temperatures without smoking or adding strong flavors.

Why did my coating fall off?

The chicken may have been too wet or you skipped pressing the crumbs on. Let excess marinade drip off, flour thoroughly, dip in egg, then crumb and press.

Also, avoid flipping too early during cooking.

Can I make these ahead for a party?

Yes. Coat the tenders and refrigerate on a rack for up to 6 hours. Bake or fry shortly before serving.

Re-crisp in a hot oven if needed.

How do I keep them crispy after cooking?

Cool on a wire rack, not a plate. If holding, keep them in a 200°F oven for up to 30 minutes to maintain crispness.

What dipping sauces pair best?

Classic ranch, honey mustard, spicy mayo, BBQ sauce, or a tangy buffalo-ranch mix are all great. Serve a few so everyone finds a favorite.

Wrapping Up

Crispy Ranch Chicken Tenders hit that sweet spot of simple and satisfying.

With a flavorful marinade, a crunchy coating, and flexible cooking methods, they’re easy to make and easy to love. Keep the ingredients on hand and you’ve got a reliable go-to for busy nights, parties, or picky eaters. Add your favorite dip, and dinner is done right.