Some recipes sneak up on you. You try them once, maybe out of convenience or curiosity—and the next thing you know, they’re in heavy dinner rotation. That’s exactly what happened with these Crispy Ranch Parmesan Chicken Tenders. They’re quick, loaded with flavor, and covered in a buttery, golden Ritz cracker coating that makes every bite extra satisfying.
The combo of mayo, Parmesan, and Ranch seasoning keeps the chicken ultra moist inside, while the crushed crackers crisp up into a crust that’s basically irresistible. The best part? No fancy prep, no dredging station drama—just mix, coat, bake, and eat.
Here’s how I make them and why they’ve become a weeknight go-to in my kitchen.
Why These Chicken Tenders Work
- Mayonnaise keeps the chicken super tender while helping the coating stick
- Ranch seasoning adds bold, herby flavor with zero effort
- Parmesan cheese + Ritz crackers = crispy, cheesy, buttery crust
- Oven-baked (not fried) but still golden and crunchy
- Kid-friendly, freezer-friendly, and picky-eater approved
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes)
- 1 lb chicken tenders
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 packet Ranch seasoning mix (or about 3 tbsp if using from bulk)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup crushed Ritz crackers (about 1 sleeve)
How I Make Them (Step-by-Step)
1. Preheat the Oven
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup. A light spray of cooking oil helps the tenders crisp up nicely underneath.
2. Make the Mayo Coating
In a mixing bowl, I stir together the mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder. It turns into a thick, creamy paste that’s packed with flavor.
3. Crush the Crackers
I crush a sleeve of Ritz crackers—either in a zip-top bag with a rolling pin or pulsed in a food processor. I want fine crumbs with a few larger flakes for that satisfying crunch.
4. Coat the Chicken
I coat each chicken tender in the mayo mixture, making sure it’s fully covered. Then I dredge it in the crushed crackers, pressing lightly so the coating sticks. Each one goes onto the prepared baking sheet.
Pro tip: Don’t skip the pressing step—it helps the crust stay put and crisp up evenly.
5. Bake to Crispy Perfection
I bake the tenders for 20–25 minutes, flipping once if I want both sides golden (or just broiling the top for the last 1–2 minutes). They’re done when they’re golden, crisp, and cooked through (internal temp should hit 165°F).
How I Serve Them
These chicken tenders are delicious straight from the pan, but I usually pair them with:
- Dipping sauces like ranch, honey mustard, BBQ, or spicy mayo
- Roasted veggies or a quick salad for balance
- Mac and cheese or mashed potatoes when I’m going full comfort food
- Pickles and slaw for a Southern-style plate
They also make a great wrap or sandwich the next day if you’ve got leftovers (but let’s be honest—there usually aren’t any).
Fun Variations to Try
- Spicy version: Add a dash of cayenne or smoked paprika to the mayo mix
- Use chicken breasts or thighs sliced into strips instead of tenders
- Swap Ritz for panko breadcrumbs or crushed cornflakes for a different crunch
- Add shredded cheddar to the mayo mix for extra cheesiness
- Serve with waffles and syrup for a sweet-savory twist
FAQs From My Weeknight Rotation
Q: Can I prep these ahead of time?
A: Yes! You can coat the tenders and refrigerate them for a few hours before baking. Just wait to add the crushed crackers until right before baking so they stay crisp.
Q: Can I freeze them?
A: Absolutely. Freeze after baking and reheat in the oven or air fryer. They come out just as crispy.
Q: Can I air fry these?
A: Totally. Air fry at 375°F for about 10–12 minutes, flipping halfway through. They get beautifully crisp with zero oil needed.
Q: What if I don’t have Ranch seasoning?
A: Mix together dried dill, parsley, garlic powder, onion powder, salt, and pepper—it’s not exact, but it gets close!
Final Thoughts
These Ranch Parmesan Chicken Tenders are one of those no-fuss recipes that hits every time. Whether I’m throwing dinner together after a long day or prepping for a casual family meal, they deliver crispiness, flavor, and comfort—all with minimal effort.
You can dress them up, dress them down, serve them with sauces or stuff them in sandwiches. However you eat them, one thing’s for sure: they’ll be gone fast. Just don’t forget to save one for yourself.
My Favorite 6-Ingredient Chicken Tender Recipe That’s Big on Crunch, Low on Fuss
Ingredients
- 1 lb chicken tenders
- 1 cup crushed Ritz crackers
- 1/2 cup grated Parmesan cheese
- 1 packet ranch seasoning mix
- 1/2 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine crushed Ritz crackers, grated Parmesan cheese, and ranch seasoning.
- Dip each chicken tender in melted butter, then coat with the cracker mixture.
- Place the coated chicken tenders on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until the chicken is cooked through and the coating is golden and crispy.
- Season with salt and pepper to taste before serving.
Nutrition Information
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