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Looking for the most addictive chicken tenders ever? These crispy Ranch Parmesan beauties have become my family's most requested dinner. The secret lies in the perfect blend of Ranch seasoning and Parmesan, creating tenders that are impossibly crispy outside and juicy inside. Trust me, once you try these, regular chicken tenders will never taste the same.
Why You'll Love This Recipe
After years of tweaking this recipe in my kitchen, I've finally perfected these tenders. They're my go-to when hosting game nights or casual dinners because they're so simple yet incredibly delicious. The combination of buttery Ritz crackers, tangy Ranch, and salty Parmesan creates magic in every bite. Best part? You probably have most ingredients sitting in your pantry right now.
Grab These Ingredients
- 1 lb chicken tenders: Pick fresh ones they stay juicier than frozen.
- ½ cup mayonnaise: This locks in moisture and helps create that gorgeous crust.
- ½ cup grated Parmesan cheese: Fresh grated works best but pre-grated works too.
- 1 packet Ranch seasoning mix: This is our flavor superstar.
- ½ tsp garlic powder: Adds that perfect savory touch.
- ½ tsp onion powder: Brings out all the other flavors.
- 1 cup crushed Ritz crackers: The secret to that incredible crunch.
Let's Make These Tenders
- Get Your Oven Ready
- Set it to 375°F. Line your baking sheet with parchment this prevents sticking and makes cleanup a breeze.
- Mix Your Coating
- Combine mayo, Parmesan, Ranch mix, and both powders in a bowl. This is your flavor base.
- Prep the Chicken
- Coat each tender completely in the mayo mixture. Don't skimp here.
- Cracker Time
- Roll each tender in crushed Ritz. Press gently to help the coating stick.
- Time to Bake
- Place them on your sheet and bake about 20-25 minutes until golden and done.
- Ready to Serve
- Let them cool a bit then dig in with your favorite sauce.
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Perfect Pairings
In my house these tenders vanish fast with some honey mustard or my special Sriracha ranch dip. They're fantastic alongside crispy fries, but lately I've been serving them with a crunchy coleslaw for a lighter option. When friends come over I arrange them on a big platter with various dips it's always the first dish to disappear.
My Kitchen Secrets
Take your time coating the chicken the mayo mixture needs to cover every bit for maximum flavor. I love using my food processor for the crackers but crushing them in a bag works just fine. Want extra crunch? Switch on your broiler for the final minute but watch them like a hawk they can burn quick.
Save Some for Later
These tenders stay good in your fridge for 3 days in an airtight container. To keep them crispy reheat them in your oven or air fryer never the microwave. They freeze beautifully for 2 months just warm them straight from frozen at 375°F until hot and crispy.
Quick Answers to Common Questions
- Can I use chicken breasts? Absolutely just slice them into strips.
- Need gluten free? Swap Ritz for your favorite gluten free crackers.
- Not a mayo fan? Try Greek yogurt for a tangy twist.
- Got an air fryer? Cook them at 375°F for about 12 minutes flipping once.
- When are they done? Look for golden brown outside and check they hit 165°F inside.
Time to Get Cooking
Once you try these tenders they'll become your new favorite way to cook chicken. The combination of crispy coating and juicy meat is absolutely irresistible. Give them a try tonight your family will thank you.
Common Questions About Cooking
- → Can I make these chicken tenders ahead of time?
You can prep the mayo mixture and crush the crackers ahead of time. For best results, coat and bake the chicken just before serving to maintain the crispy texture.
- → What dipping sauces work well with these tenders?
Ranch dressing, honey mustard, and barbecue sauce pair perfectly with these tenders. The ranch flavor in the coating makes them tasty with any classic chicken dipping sauce.
- → How do I keep the coating from falling off during cooking?
Press the cracker coating firmly onto the chicken after dipping in the mayo mixture. Let them sit for a few minutes before baking to help the coating stick better.
- → Can I use chicken breasts instead of tenders?
Yes, you can use chicken breasts cut into strips. Just make sure they're even in size for consistent cooking, and adjust cooking time if needed.
- → How do I know when the chicken tenders are fully cooked?
The tenders should be golden brown and reach an internal temperature of 165°F. Cut into the thickest part to make sure there's no pink in the middle.