Ingredients
Chicken Tenders
- 1 pound chicken breast tenderloins
- ½ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese
- 4 egg whites
- 4 teaspoons olive oil (divided)
Buttermilk Ranch Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ¼ cup low fat buttermilk
- 1 tablespoon finely chopped fresh dill
- 1½ teaspoons white wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 400ºF. Set a wire rack over a large rimmed baking sheet and lightly spray it with nonstick cooking spray. This setup allows the tenders to bake evenly and stay crispy after pan-frying.
- Mix Parmesan Breadcrumbs: In a small shallow bowl, combine the panko bread crumbs, garlic powder, onion powder, salt, black pepper, and grated Parmesan cheese. Stir well to blend all the flavors evenly.
- Beat Egg Whites: In a separate bowl, beat the egg whites until slightly frothy; this will help the breadcrumb mixture stick to the chicken tenders.
- Coat Chicken Tenders: Dip each chicken tenderloin first into the beaten egg whites, then dredge in the Parmesan breadcrumb mixture. Press gently with your fingers to ensure the coating adheres well. Place coated tenders on a plate and repeat until all tenders are coated.
- Pan-Fry Chicken: Heat 2 teaspoons of olive oil in a 12-inch nonstick skillet over medium-high heat. Working in batches, add the coated tenders and cook for about 3 minutes on each side, or until golden brown. Add more oil as needed. Once cooked, transfer the tenders to the prepared wire rack.
- Bake Until Cooked Through: Place the wire rack with chicken tenders into the preheated oven. Bake for 8 to 10 minutes or until the tenders are cooked through and reach an internal temperature of 165ºF. This step ensures juicy and perfectly cooked chicken.
- Make Buttermilk Ranch Dressing: In a small bowl, whisk together mayonnaise, sour cream, buttermilk, finely chopped dill, white wine vinegar, garlic powder, salt, and pepper until smooth and well combined. Cover and refrigerate until ready to serve; the flavors meld beautifully after chilling.
- Serve: Serve the golden, crispy Parmesan Chicken Tenders immediately alongside the chilled Buttermilk Ranch Dressing for dipping. Enjoy this delicious combination crispy on the outside and tender on the inside.
Notes
- For extra crispiness, make sure to press the breadcrumb mixture firmly onto the chicken tenders.
- You can prepare the Buttermilk Ranch Dressing a day ahead; it keeps well in the refrigerator for up to 5 days.
- Use a meat thermometer to ensure chicken tenders are fully cooked to a safe internal temperature of 165ºF.
- Leftover chicken tenders can be refrigerated and gently reheated in the oven to maintain crispness.
- Fresh dill can be substituted with dried dill if needed, but reduce quantity to 1 teaspoon due to concentration.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: American
