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Turn plain chicken into a crave-worthy meal with these crunchy Parmesan ranch tenders. That crispy corn flake coating keeps the meat moist and gives you all the tasty flavors you'd hope for—tangy ranch, savory cheese, and serious crunch in every bite. Both little ones and grown-ups will want seconds.
I came up with these tasty tenders on a week when life was wild and I needed meals fast. Now my family can't stop asking for them—I barely get them on the table before they're gone!
Tasty Ingredients
- Boneless skinless chicken tenderloins their natural softness is perfect for speedy cooking and means super juicy strips every time
- Salted butter starts the flavor party and helps make sure the crispy bit sticks
- Crushed Corn Flakes cereal gives you that unbeatable crunch try to find a version with less sugar
- Grated Parmesan cheese brings a salty punch and a hint of umami shred your own for top-notch texture
- Dry ranch dressing mix one packet for instant herby zip in the crumb crust
- Cooking spray totally optional, but helps get them super crispy
- Fresh parsley a snazzy (and optional) garnish for color and a fresh kick
Simple How-To Guide
- Let them chill a minute
- Once you take them out, let the tenders sit for about five minutes so all the juicy goodness stays inside. Add a bit of chopped parsley over the top if you want to fancy things up.
- Bake the good stuff
- Slide the tray in your oven for somewhere between 15 and 20 minutes. You're good once the centers reach 165°F and the outside is a beautiful golden color.
- Get extra crunch
- Go ahead and give the tops a quick spritz with cooking spray. This step's totally optional, but it helps get that killer crunch.
- Place before baking
- Pop those coated strips onto the foil pan. Leave a little gap so the heat can move around and everything browns evenly.
- Press on the coating
- Give each chicken piece a good press in the corn flake crumb dish. Flip and press again so both sides get plenty of coverage.
- Melted butter time
- Dip every tenderloin into the melted butter. Get them fully covered for the crunchiest crust and richest color.
- Pat the chicken dry
- Take a paper towel to the chicken and blot off moisture. This step keeps your coating from going mushy in the oven.
- Mix up your crumbs
- Stir together the corn flakes, Parmesan, and ranch mix in a shallow bowl till it's all combined.
- Set up your tray
- Start by firing up your oven to 375°F, lay some foil on your pan, then add a quick coating of cooking spray for easy cleanup and to stop sticking.
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The best part? Corn flakes! I figured out how awesome they are for crunch when I tried my grandma's holiday casserole topped with them. No other crumb (panko has nothing on it) stays crunchy like this, even in the oven.
Make-Ahead Tips
Want dinner prepped ahead? Put the tenders together up to a day in advance. Just stop right before baking, cover tightly, and refrigerate. When you're ready, bake as instructed, tacking on another couple minutes since they're starting out cold. This hack's saved me at dinnertime tons of times!
Dipping Ideas
Sure, they're tasty on their own, but a great dip levels things up. Honey mustard gives you sweet zing, ranch keeps that herby flavor going, and sriracha mayo heats things up (especially good for grown-ups). Most days, I just mix Dijon mustard with maple syrup for a fancy sweet-and-savory combo—the Parmesan in the crust really pops with it too!
Easy Swaps
You can totally change this up based on your pantry. Use gluten-free corn flakes if you need to, or cut up regular chicken breasts into strips if you're out of tenderloins. Skip the ranch mix and use a tablespoon of Italian herbs with a splash of garlic and onion powder. Dairy-free? Sub olive oil for butter and toss in some nutritional yeast instead of Parmesan. Works just as well.
Common Queries
- → What’s the secret to getting them super crispy?
Spray the chicken tenders with a little oil or cooking spray before baking for extra crunch.
- → Can I skip the oven and use an air fryer instead?
Definitely! Cook in an air fryer at 375°F for 12–15 minutes, flipping once halfway through.
- → What sauce should I serve these with?
These go perfectly with ranch, spicy mayo, honey mustard, or even barbecue dipping sauces.
- → Is there an easy substitute for Corn Flakes?
If you don’t have Corn Flakes, use crushed pretzels, Panko, or breadcrumbs as alternatives.
- → What’s the best way to store leftovers and reheat them later?
Pop leftovers in a sealed container in the fridge for up to 3 days. Reheat at 350°F in the oven to make them crispy again.
- → How do I make this dish gluten-free?
Just use gluten-free Corn Flakes and ensure your Parmesan and ranch mix are free from gluten too.