Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips
  • 1 cup (240ml) buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (25g) finely grated parmesan cheese
  • 2 tablespoons (30ml) dry ranch dressing mix
  • 1 teaspoon (5ml) dried parsley
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) vegetable oil, for frying
  • Cooking spray (optional, for baking)

Instructions:

  1. In a bowl, combine the chicken strips with buttermilk, egg, Worcestershire sauce, garlic powder, black pepper, paprika and salt. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a separate shallow bowl, combine the flour, Parmesan cheese, Panko breadcrumbs, ranch dressing mix, dried parsley, garlic powder, salt, and pepper. Whisk to evenly distribute the spices.
  3. Remove the chicken strips from the buttermilk marinade, letting any excess drip off. One at a time, dredge each strip in the parmesan coating mixture, pressing gently to ensure the coating adheres well on all sides.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F/175°C), carefully add the chicken tenders in a single layer, being mindful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray. Place the dredged chicken tenders on the baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer the cooked chicken tenders to a wire rack (if using) to drain any excess oil. Serve immediately and enjoy Crispy Parmesan Ranch Chicken Tenders:!