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Golden crispy buttered ranch chicken strips garnished with chopped parsley on a white rectangular ceramic platter.

Crispy Buttered Ranch Chicken Strips

Golden, ultra-crispy chicken tenders breaded in a savory mix of Panko, Parmesan, and ranch seasoning, baked with a butter-EVOO binder for maximum crunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 2
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 2 large boneless skinless chicken breasts cut into uniform strips (approx. 1 lb)
  • - ¼ cup unsalted butter melted
  • - ¼ cup extra virgin olive oil
  • - 1 cup Panko breadcrumbs
  • - ½ cup Parmesan cheese finely grated
  • - 1 packet 1 oz dry ranch seasoning mix
  • - ½ tsp garlic powder
  • - ½ tsp smoked paprika
  • - Salt and freshly cracked black pepper to taste
  • - 1 tbsp fresh parsley finely chopped (for garnish)

Method
 

Prep & Oven Setup:
  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and place an elevated wire rack inside. Spray the rack lightly with cooking spray.
Dry the Chicken:
  1. Thoroughly pat the chicken breast strips dry with paper towels. Season lightly with a small pinch of salt and black pepper.
Prepare Dredging Stations:
  1. In Station 1 (wet), whisk together the melted butter and extra virgin olive oil. In Station 2 (dry), combine the Panko breadcrumbs, grated Parmesan, ranch seasoning packet, garlic powder, and smoked paprika.
Breading the Chicken:
  1. Submerge each chicken strip into the butter-EVOO mixture, letting excess drip off. Immediately press into the Panko mixture, firmly coating all sides.
Bake:
  1. Place tenders in a single layer on the wire rack. Bake for 20 to 25 minutes at 400°F (200°C), flipping at minute 12 for uniform golden browning, until internal temperature hits 165°F (74°C).
Air Fryer Option:
  1. Alternatively, air fry at 390°F (198°C) for 12-14 minutes, flipping halfway at minute 6.
Serve:
  1. Rest for 2 minutes, sprinkle with chopped fresh parsley, and serve warm with Greek yogurt ranch dipping sauce.

Notes

- Always pat chicken dry to prevent soggy breading.
- Use a wire rack elevated over a baking sheet for 360° crisping.
- Reheat in an air fryer at 375°F for 3 minutes to restore full crunch.