Serves 4
30 min
Skinny Ranch Chicken Tenders
Recipe GLPRae65ac67e16378
Crispy panko-crusted chicken tenders coated in fresh homemade ranch dressing and baked until golden. This lighter version uses a cooling rack to allow air circulation for maximum crispness without deep frying. Fresh Italian parsley adds bright flavor to the coating. Perfect for lunch or dinner with a ranch dipping sauce on the side.
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Ingredients
1 pound chicken tenders
1/2 cup panko breadcrumbs
1 tablespoon fresh chopped Italian flat leaf parsley
1/2 cup homemade ranch dressing
salt to taste
black pepper to taste
non-stick cooking spray
Directions
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil, then place a cooling rack on top. Lightly spray the rack with non-stick cooking spray to prevent sticking.
Pat the chicken tenders dry with paper towels, then generously season all sides with salt and black pepper.
Pour the homemade ranch dressing into a shallow bowl. Add the seasoned chicken tenders and toss gently until each piece is completely coated on all sides.
In a separate shallow bowl, combine the panko breadcrumbs and fresh chopped Italian parsley. Mix together with a fork until the parsley is evenly distributed throughout the crumbs.
Working with one piece at a time, transfer the ranch-coated chicken to the panko mixture. Press the chicken gently into the coating, ensuring both sides are well covered with the crumb mixture.
Arrange the coated chicken tenders on the prepared cooling rack in a single layer, making sure they do not touch each other.
Bake for 10 minutes, then carefully flip each tender. Continue baking for another 5-10 minutes until the chicken is cooked through (internal temperature of 165°F) and the coating is golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. Serve warm with additional homemade ranch dressing for dipping if desired.
