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chicken tender being dipped in ketchup.
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5 from 9 votes

Crispy Ranch Chicken Tenders

Crispy Ranch Chicken Tenders
Course Appetizer, chicken
Cuisine American
Diet Diabetic, Kosher, Low Fat
Total Time 30 minutes
Servings 4 people
Calories 233kcal
Author Tracy


  • 1 lb boneless chicken tenderloins
  • 1 1/4 cup Panko bread crumbs



  • Pre-heat to 400 degrees F. Line baking sheet with parchment paper.
  • Add panko bread crumbs to baking sheet and bake for 5-7 minutes or until bread crumbs are toasted.
  • Meanwhile, in a medium sized bowl, add all of the batter ingredients and mix well.
  • Add chicken tenderloins to bowl with batter and coat well.
  • Remove panko bread crumbs from oven and add to a shallow dish - keep parchment paper on baking sheet.
  • With tongs, dredge chicken tenders through bread crumbs until fully coated. Gently press on bread crumbs to coat.
  • Return chicken, after fully coated with bread crumbs, to parchment paper and bake for 15 minutes.
  • Enjoy and serve with your favorite homemade condiment or freeze for up to 6 months.


Make ahead and freeze!
Let tenders completely cool and then store in freezer for up to 6 months.  When ready to use, add to a parchment paper lined baking sheet and bake at 425 degrees F and bake for 20-25 minutes until internal temperature is at least 165 degrees.  
3 tablespoons = 1 oz, which is equivalent to one packet. 


Calories: 233kcal | Carbohydrates: 14g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 812mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg