These oven-baked ranch chicken tenders feature juicy chicken strips coated in ranch seasoning, egg wash, and breadcrumbs for a flavorful, crisp exterior. Baking them in melted butter adds richness while helping the coating turn golden.
With just 5 minutes of preparation and 30 minutes of baking, this easy recipe makes two servings in approximately 40 minutes, including resting time.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Resting Time: 5 minutes
- Total Time: 40 minutes
- Servings: 2
- Oven Temperature: 350°F (175°C)
Ingredients
- 2 tablespoons unsalted butter
- ½ pound skinless, boneless chicken breast
- 1 package (1 ounce) dry ranch salad dressing mix
- 1 large egg
- 1 tablespoon milk
- ¾ cup plain breadcrumbs
Instructions
1. Prepare the Oven and Chicken
Preheat the oven to 350°F (175°C). Place the butter in a 9×13-inch baking dish and put it in the oven while it heats. Once the butter has melted, carefully remove the dish.
Slice the chicken breast against the grain into evenly sized, thin strips. Consistent thickness helps the tenders cook at the same rate and makes it easier to achieve a safe internal temperature.
2. Set Up the Coating Station
Prepare three small bowls for the breading process. Add the ranch seasoning to the first bowl. In the second, whisk together the egg and milk until combined. Pour the breadcrumbs into the third bowl.
Working with one strip at a time, coat the chicken in the ranch seasoning, making sure all sides are covered.
Dip it into the egg mixture, allowing any excess to drip off, then transfer it to the breadcrumbs. Press gently to help the crumbs adhere to the surface.
Repeat with the remaining chicken strips.
3. Arrange the Chicken in the Baking Dish
Place the coated tenders in a single layer in the baking dish containing the melted butter. Leave a little space between the pieces where possible to encourage even cooking and browning.
4. Bake and Flip
Transfer the dish to the preheated oven and bake for 15 minutes. Carefully turn each tender over using tongs, then return the dish to the oven.
Continue baking for approximately 15 minutes, or until the chicken is fully cooked and the coating is golden. Check the thickest piece with an instant-read thermometer. The internal temperature should reach 165°F (74°C).
Cooking time can vary depending on the thickness of the chicken strips, so use the temperature reading rather than the timer alone to determine when they are done.
5. Rest and Serve
Remove the baking dish from the oven and let the tenders rest for 5 minutes before serving. This brief resting period allows the juices to settle and makes the chicken easier to handle.
Serve warm with ranch dressing or your favorite dipping sauce.
Tips for Making Ranch Chicken Tenders
- Slice evenly: Cut the chicken into strips of similar thickness so they finish cooking at approximately the same time.
- Coat thoroughly: Press the breadcrumbs gently onto each piece to create an even layer that stays in place during baking.
- Avoid overcrowding: Arrange the tenders in a single layer with some space between them to help the coating brown.
- Check the temperature: Use an instant-read thermometer to verify that the thickest tender reaches 165°F (74°C). Larger pieces may need additional baking time.
- Add a dipping sauce: Ranch dressing makes a natural accompaniment, while honey mustard or barbecue sauce offers a different flavor.
- Rest before serving: Allowing the chicken to sit briefly after baking helps retain moisture.
Serving Suggestions
These ranch chicken tenders pair well with roasted vegetables, French fries, mashed potatoes, or a fresh green salad. For a simple lunch, serve them in a sandwich roll with lettuce and sliced tomatoes.
They also work well as a casual appetizer alongside a selection of dipping sauces.
Storage and Reheating
Allow leftover tenders to cool, then transfer them to an airtight container and refrigerate promptly. For food safety, refrigerate within two hours of cooking and consume within 3–4 days.
To reheat, place the tenders in an oven or air fryer until thoroughly heated. Avoid prolonged reheating, which can dry out the chicken.
If freezing, store cooled tenders in a freezer-safe container and use within approximately 2–3 months for best quality. Thaw refrigerated leftovers in the refrigerator before reheating.
Nutrition Facts
The following estimates are for one serving, assuming the recipe makes two servings.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 462 | — |
| Total Fat | 19g | 24% |
| Saturated Fat | 9g | 47% |
| Cholesterol | 189mg | 63% |
| Sodium | 1,372mg | 60% |
| Total Carbohydrate | 37g | 13% |
| Dietary Fiber | 2g | 6% |
| Total Sugars | 3g | — |
| Protein | 33g | 65% |
| Calcium | 111mg | 9% |
| Iron | 3mg | 18% |
| Potassium | 392mg | 8% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional estimates may vary depending on the specific ingredients and brands used.
