Ingredients
- 1½ pounds chicken tenders or chicken breast strips
- 1 cup all-purpose flour
- 1 packet (1 oz) ranch seasoning mix (powdered)
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup milk or buttermilk
- Cooking oil (for frying) or spray (for baking)
Instructions
- Prepare dredging station: In a shallow dish, whisk together flour, ranch seasoning, Parmesan, paprika, garlic powder, salt, and pepper. In another bowl, beat eggs with milk or buttermilk.
- Coat the tenders: Dip each chicken strip into the egg mixture, then dredge in the flour mixture, pressing lightly to adhere. Repeat coating for extra crispiness, if desired.
- Cook the tenders:
Frying: Heat a few tablespoons of oil in a skillet over medium-high heat; cook tenders 3–4 minutes per side until golden and cooked through.
Baking: Preheat oven to 425 °F (220 °C), place tenders on greased baking sheet, spray lightly with oil, and bake 15–18 minutes, flipping halfway until crispy. - Rest and serve: Let tenders rest a few minutes, then serve warm with dipping sauces like ranch, honey mustard, BBQ, or ketchup.
Notes
- Double dredging yields extra crunchy tenders.
- Ensure chicken strips are patted dry for better coating adhesion.
- Use gluten-free flour for a gluten-free version.
- Add a pinch of cayenne to the flour mix for a spicy twist.
- Reheat in oven to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish / Appetizer
- Method: Fried or baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 4 tenders
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 150mg
