Ingredients
Scale
- 2 pounds chicken tenders
- 1 cup salted butter
- 2 large garlic cloves minced
- 2 teaspoons white vinegar
- 2 cup panko bread crumbs
- 4 cups italian seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup dry ranch seasoning mix
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
Instructions
- Use sharp kitchen shears to remove the white tendon from each chicken tenderloin. Pat dry with paper towels and set aside to come to room temperature while the oven heats.
- Preheat oven to 425°F. Set an oven safe cooling rack inside a rimmed baking sheet and spray lightly with nonstick cooking spray.
- Place the butter and minced garlic in a shallow dish, microwave until the butter is melted, about 30 seconds, then stir in the vinegar. In a second shallow dish, mix all of the dry ingredients together with a fork.
- Dip each chicken tender briefly in the melted butter, wipe off the excess, and press immediately into the breadcrumb mixture, coating both sides. Place on the prepared rack at least 2 inches apart and spray both sides lightly with cooking spray.
- Bake for 18 to 25 minutes, flipping the tenders over for the last 5 minutes, until golden brown and an instant read thermometer reads 165°F. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, add some cayenne pepper to the breadcrumb mixture.
Ensure the chicken tenders are spaced out on the rack for even cooking and crispiness.
These tenders can be served with your favorite dipping sauces.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 270
- Sugar: 0g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg