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chicken tenders on plate above
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5 from 3 votes

Chicken Tenders

These Baked Chicken Tenders are juicy on the inside, crispy on the outside, and so easy to make. Kids and adults alike will go nuts for these!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Meat and Chicken, Vegetarian
Cuisine: American
Keyword: baked chicken, easy, panko
Servings: 4 people
Calories: 293kcal
Author: Jennifer Debth


  • 1/4 cup buttermilk
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound chicken tenderloins
  • 1/2 cup all purpose flour
  • 2 (1 oz packets) dry ranch seasoning mix
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan


  • In a large bowl, mix together buttermilk, lemon juice, salt, and pepper.
  • Add in chicken, then stir to combine.
  • Let marinate at room temperature for 30 minutes. If you're going to marinate longer, cover the bowl with saran wrap and place it in the fridge for up to 8 hours.
  • Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat. Set aside.
  • Mix together flour and ranch seasoning on one plate.
  • Whisk eggs on another plate.
  • Mix panko and parmesan on a third plate.
  • Drain chicken.
  • Working with one chicken tenderloin at a time, fully cover the tenderloin in the flour/ranch mixture, then whisked egg, and then panko/parmesan mixture.
  • Place onto prepared baking sheet, then repeat with remaining tenderloins.
  • Spray the tops with cooking spray.
  • Bake in preheated oven for 15-20 minutes, or until the panko is golden-brown and the chicken is cooked through.
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Calories: 293kcal | Carbohydrates: 14g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 812mg | Potassium: 535mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 2mg