Parmesan Ranch Oven Fried Chicken Tenders
A lighter version of a favorite comfort food. The buttermilk soak locks in the juices for a moist chicken tender so good you won't miss all the calories from frying.
Servings 6 people
Calories 521.76kcal
Ingredients
- 1 1/2 lbs Chicken tenders Approximately 18 tenders
- 1 cup Buttermilk
- 1 1/2 cups Panko breadcrumbs, plain
- 1/4 cup All purpose flour
- 1 1/2 cups Parmesan cheese, freshly grated
- 2 packets Dry Ranch Dressing mix or 4 heaping tablespoons
- 1 tsp Ground black pepper
- 2 tbs Olive oil
Instructions
- Place chicken tenders in bowl and cover with buttermilk. Refrigerate for 2-4 hours.
- Preheat oven to 425° F and line a large baking sheet with aluminum foil. Brush the foil with olive oil or lightly coat it with cooking spray.
- In shallow bowl, mix together panko bread crumbs, flour, parmesan cheese, ranch dressing mix, and black pepper.
- Remove chicken tenders from buttermilk, shaking off excess. Dredge in bread crumb mixture, press to adhere crumbs to chicken, and place on lined baking sheet. Drizzle olive oil over chicken tenders and bake for 15 – 20 minutes or until golden brown and cooked through. Do not overcook.
- Serve with ranch dressing, honey mustard, or other dipping sauce.