These delectable tenders are made from chicken that has been breaded, baked, and seasoned with dry ranch mix. Serve with extra ranch dressing for dipping for a stronger ranch flavor.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons unsalted butter
- ½ pound skinless, boneless chicken breast
- 1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
- 1 large egg
- 1 tablespoon milk
- ¾ cup plain bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9×13-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.
- The baking time will vary depending on how thick the chicken slices are.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 9 g |
| Sodium | 1372 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
this is really good …. i did add a couple spoons of ranch dressing to the egg and milk mixture and some pepper ….. loved this !!!
Easy and quick with great flavor and crunch. Suggest doubling the amount since everyone will want seconds.
Delicious! We ate all of it, though we planned to save some for lunch tomorrow. I put them in for 15 minutes, but noticed when I went to flip them that they didn’t need a whole lot longer in the oven. I put them back in for another 5 minutes instead of the full 15. Quick, easy dinner!
instead of bread crumbs I used crushed pork rinds and they turned out great.
So easy and so tasty !! Will make again for sure !
Simple ingredients, good flavor, however some tweaks are needed. I made these twice, once exactly as written, and the second time using panko instead of breadcrumbs and a higher temp so they would brown better. I did like the crunch of the panko better, but both times the breading was falling off the chicken. 30 minutes is much too long for tenders -even at 350, they were done at 20 minutes. If I make these again I’d bake them at 425 for 12-15 mins max.