Crispy Bacon Ranch Chicken Tenders

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Crispy Bacon Ranch Chicken Tenders

These bacon ranch chicken tenders are coated in panko, parmesan, ranch seasoning, and finely chopped crispy bacon, then baked until golden and crunchy around the edges. Dip in ranch dressing and serve with french fries for a fun and easy weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: bacon ranch chicken tenders, chicken bacon ranch

Servings:

Calories: 788kcal

Author: Jordan Zelesnick

Equipment

Ingredients

olive oil spray for cooking
2 cups panko breadcrumbs
¾ cup grated parmesan cheese
1 packet ranch seasoning or ~2 tbsp
10 slices bacon cooked until crispy and very finely chopped (I used a food processor for this)
2 eggs
3 tablespoons mayonnaise this is the trick for extra juicy tenders
2 lb chicken breast tenderloins
Ranch dressing for serving

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Set a wire rack on top if you have one and spray with olive oil (this helps them crisp on all sides).
olive oil spray
In a shallow bowl, combine the panko, parmesan, ranch seasoning, and chopped bacon. Mix well.
2 cups panko breadcrumbs, ¾ cup grated parmesan cheese, 1 packet ranch seasoning, 10 slices bacon
In a separate bowl, whisk together the eggs and mayonnaise until smooth.
2 eggs, 3 tablespoons mayonnaise
Pat the chicken tenders dry with paper towels. This helps everything adhere to the chicken better.
2 lb chicken breast tenderloins
Dip each tender into the egg mixture, letting any excess drip off, then press both sides firmly into the bacon ranch panko mixture. Really press it in so it sticks.
Place the chicken on the wire rack and repeat with remaining tenders.
Lightly spray the tops with olive oil spray — this is what gives you that golden, crispy fried look without actually frying.
Bake for 15–18 minutes, flipping halfway through, (spray the other side if they look dry) until golden brown and cooked through (165°F internal temp). Serve with ranch dressing for dipping and enjoy!
Ranch dressing
Optional: broil for 1–2 minutes at the end for extra crisp if you do not have a convection oven.

Notes

Air fryer instructions: Cook at 375F for 10-15 minutes or until the internal temperature reaches 165F.
Finely chop the bacon: For the best texture, the bacon should be very finely chopped so it sticks to the chicken and crisps up evenly. I like using a food processor for this, but you can finely mince it with a knife too. Make sure the bacon is cooked until very crispy before chopping.
Pat the chicken dry: Don’t skip this step! Removing excess moisture helps the egg mixture and breadcrumb coating stick better to the chicken.
Use a wet hand + dry hand for breading: To avoid ending up with a sticky mess, use one hand for the egg mixture (“wet hand”) and the other for the breadcrumb mixture (“dry hand”).
Wire rack = crispier tenders: If you have an oven-safe wire rack, use it! Elevating the chicken allows air to circulate underneath so the tenders crisp on all sides instead of getting soggy on the bottom.

Nutrition