Description
Juicy chicken tenders coated in a bold ranch-mayo mixture, double-dipped in crispy panko and melted cheddar, then baked or air-fried to golden perfection. These addictive, crowd-pleasing nuggets are easy to make and perfect for family dinners, parties, or meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken tenders (or chicken breast cut into strips)
- 2 cups panko breadcrumbs
- 1 oz packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Cooking spray or olive oil (for greasing and spraying)
- Optional: few dashes hot sauce
- Optional: 1/4 cup grated parmesan cheese
- Optional: gluten-free panko (for gluten-free version)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil and set a wire rack on top. Spray the rack with nonstick spray.
- Set up three shallow bowls: (1) Mix flour, garlic powder, salt, and pepper. (2) Whisk eggs and mayonnaise with half the ranch seasoning. (3) Combine panko, shredded cheddar, and remaining ranch seasoning (add parmesan if using).
- Pat chicken tenders dry. If using chicken breasts, slice into 1-inch wide strips and pound to even thickness if needed.
- Dredge each chicken strip in seasoned flour (shake off excess), then dip in mayo-egg-ranch mixture, then press into cheesy panko mixture, coating all sides. Place on prepared rack.
- Lightly spray tops of tenders with cooking spray. Bake for 20–24 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
- Let tenders rest 3–5 minutes before serving for maximum crispiness.
- Air fryer variation: Preheat air fryer to 400°F (205°C). Spray basket and tenders with oil. Cook in batches for 10–12 minutes, shaking halfway, until crispy and cooked through.
Notes
For extra crunch, toast panko in a dry skillet before using. Double-dredge for a thicker crust. Let breaded tenders rest 10 minutes before baking for best adhesion. Use gluten-free panko and flour for GF version, and vegan mayo/cheese for dairy-free. Store leftovers in the fridge up to 3 days or freeze and reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20–24 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 3–4 tenders per serving
- Calories: 280
- Sugar: 2
- Sodium: 650
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
Keywords: crack chicken tenders, crispy panko chicken, ranch chicken nuggets, baked chicken tenders, air fryer chicken, kid friendly, party snack, meal prep, gluten free option, dairy free option