Crispy Parmesan Ranch Chicken Tenders – Easy Air Fryer or Oven Recipe
These crispy parmesan ranch chicken tenders are packed with flavor, featuring a crunchy panko-parmesan coating and tangy ranch seasoning. Quick to make in the air fryer or oven, they’re a healthier, crowd-pleasing comfort food perfect for busy weeknights or parties.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (air fryer) or 20 minutes (oven)
- Total Time: 27-35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 lbs (about 24 oz) chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 oz (1 packet or 3 tbsp) ranch seasoning mix
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Olive oil cooking spray
- Optional: 1/2 tsp smoked paprika or cayenne (for spicy kick)
- Optional: 1 tsp dried Italian herbs or chopped fresh parsley (for herb boost)
- Optional: gluten-free panko or almond flour (for gluten-free)
- Optional: nutritional yeast or dairy-free cheese (for dairy-free)
Instructions
- Pat chicken tenders dry with paper towels. If using chicken breasts, slice into 1-inch wide strips.
- Set up three bowls: Bowl 1 – mix flour, garlic powder, and black pepper. Bowl 2 – beat eggs. Bowl 3 – combine panko breadcrumbs, parmesan cheese, and ranch seasoning.
- Dredge each chicken tender in flour (shake off excess), dip in beaten egg (let excess drip off), then press into the panko-parmesan mixture until fully coated. Set aside.
- For air fryer: Preheat to 400°F for 3 minutes. Lightly spray basket with oil. Arrange tenders in a single layer, spray tops lightly with oil.
- For oven: Preheat to 425°F. Line a baking sheet with parchment and place a wire rack on top. Arrange tenders in a single layer, spray or brush lightly with oil.
- Cook in air fryer for 10-12 minutes, flipping halfway, until golden and crispy (internal temp 165°F).
- Cook in oven for 16-20 minutes, flipping at 10 minutes, until crispy and cooked through. Broil last 1-2 minutes for extra browning if desired.
- Let chicken rest 2-3 minutes before serving to keep breading crisp.
- Serve hot with dipping sauces like ranch, honey mustard, or barbecue.
Notes
For best crunch, use panko breadcrumbs and freshly grated parmesan. Don’t skip the flour step for breading adhesion. Cook in batches if needed to avoid crowding. For gluten-free or dairy-free, substitute as noted. Let tenders rest after cooking for extra crispiness. Reheat leftovers in air fryer or oven for best texture.
Nutrition
- Serving Size: About 6 oz cooked chicken tenders per serving
- Calories: 300
- Sugar: 1
- Sodium: 700
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 28
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