Ingredients
Chicken
- 1 lb chicken tenders, trimmed
Dredging
- ½ cup all-purpose flour
Coating Mixture
- ½ cup mayonnaise
- ½ cup grated parmesan cheese
- 3 tbsps water
- 1 packet ranch seasoning mix (about 1 oz)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Crust
- 1 cup Ritz crackers, finely crushed
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare coating bowls: Place the flour in a shallow bowl. In a separate bowl, whisk together the mayonnaise, grated parmesan cheese, water, ranch seasoning mix, garlic powder, and onion powder until the mixture is smooth and creamy. In a third bowl, place the finely crushed Ritz crackers.
- Dredge and coat chicken: Lightly dredge each chicken tender in the flour, shaking off any excess. Then fully coat each tender in the creamy mayo and ranch mixture. Finally, press each coated tender into the crushed Ritz crackers, ensuring an even coating all around for maximum crispiness.
- Bake the chicken: Arrange the coated chicken tenders on the prepared baking sheet with some space between each piece to allow even cooking. Bake in the preheated oven for 20 to 25 minutes until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
- Serve: Allow the chicken tenders to cool slightly before serving warm. Enjoy with your favorite dipping sauces such as ranch, BBQ sauce, or honey mustard for a delicious meal.
Notes
- For extra crispiness, use crushed Ritz crackers or substitute with panko breadcrumbs.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Let the chicken rest for a few minutes after baking to lock in juices.
- Serve with a variety of dips to enhance the flavor experience.
- This recipe can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
