Ingredients
Scale
- 1 lb chicken tenderloins (or chicken breasts cut into strips)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 packet (1 oz) dry Ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 large eggs
- 1/2 cup all-purpose flour
- Cooking oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or place a wire rack over the pan for maximum crispiness. Prepare three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs with a tablespoon of water. In the third bowl, combine the Panko breadcrumbs, grated Parmesan, ranch seasoning, garlic powder, and smoked paprika. Stir the dry mixture until the spices are evenly distributed.
- Pat the chicken tenders dry with paper towels to ensure the coating sticks. Dredge each piece of chicken in the flour, shaking off the excess. Dip the floured chicken into the egg wash, coating it completely. Finally, press the chicken firmly into the Panko-Parmesan mixture, ensuring every inch is covered in crumbs. Place the coated tenders on your prepared baking sheet, leaving space between each piece so they don’t steam.
- Lightly spray the tops of the chicken tenders with cooking oil spray; this helps them brown beautifully in the oven. Bake for 18 to 20 minutes, flipping them halfway through the cooking time. The chicken is done when the internal temperature reaches 165°F and the coating is a deep golden brown. Serve immediately with your favorite dipping sauces like extra ranch, honey mustard, or buffalo sauce.
- Cook Time: 35 minutes