Baked Ranch Chicken Tenders Food

{OVEN-BAKED} RANCH CHICKEN TENDERS

Steps:

• In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes.
• Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.
• In a large zippered bag, add Bisquick, RawSpiceBar paprika, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.
• Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.
• Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes.
• Serve with extra ranch, barbecue sauce, or any other sauce if desired.
• Enjoy!

OVEN BAKED ONION RANCH CHICKEN TENDERS

Steps:

• Set oven to 400° F with rack in lowest position.
• Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
• Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
• Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
• Dip the chicken into the ranch to coat and allow excess to drip off.
• Coat in the onion and panko mixture.
• Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
• Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

RANCH CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.

RANCH CHICKEN TENDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
• Slice chicken breast against the grain into thin strips.
• Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
• Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
• Allow to rest 5 minutes before serving.