Crispy Ranch Parmesan Tenders (Printable Version)
# What You'll Need:
→ Chicken
01 -
680 to 907 grams chicken tenderloins (8–10 pieces)
02 -
45 milliliters salted butter, melted
03 -
Cooking spray or oil mister
→ Coating
04 -
75 grams corn flakes cereal, crushed into fine crumbs
05 -
50 grams grated parmesan cheese
06 -
30 grams dry ranch dressing mix
→ Garnish
07 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Heat oven to 204°C. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray to prevent sticking.
02 -
Pat chicken tenderloins dry with paper towels and gently pound to even thickness if needed to ensure uniform cooking.
03 -
Arrange three shallow bowls: one with melted butter; one with finely crushed corn flakes; and one combining crushed corn flakes, parmesan cheese, and ranch dressing mix.
04 -
Dip each tender thoroughly in melted butter, then press firmly into the coated mixture ensuring all sides are evenly covered.
05 -
Place coated tenders spaced apart on prepared baking sheet to allow even air circulation and crisping.
06 -
Lightly spray the tops of the tenders with cooking spray to enhance crispiness during baking.
07 -
Bake in preheated oven for 18 to 20 minutes, turning tenders halfway through. Confirm doneness when crust is golden and internal temperature reaches 74°C.
08 -
Remove tenders from oven and allow to rest for 3 to 5 minutes to retain juiciness. Garnish with fresh chopped parsley before serving.
# Helpful Notes:
01 -
For extra crispiness, use a wire rack over the baking sheet to allow air circulation on all sides of the tenders.
02 -
Ensure the oven is fully preheated and do not overcrowd the baking sheet to maintain coating crispness.