Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing

Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing is a main course that serves 4. One portion of this dish contains roughly 31g of protein, 16g of fat, and a total of 302 calories. For $2.06 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 393 people were impressed by this recipe. Head to the store and pick up parmesan cheese, sour cream, panko bread crumbs, and a few other things to make it today. It is brought to you by Laurens Latest. From preparation to the plate, this recipe takes around 37 minutes. With a spoonacular score of 72%, this dish is pretty good. Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing, Parmesan-Crusted Chicken Tenders, and Triscuit Parmesan Crusted Chicken Tenders are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. Set wire cooling rack over a large rimmed baking sheet. Spray rack with nonstick cooking spray and set aside.In a small shallow bowl, whisk together the bread crumbs, garlic powder, onion powder, salt, pepper and parmesan. In another small bowl, beat the egg whites.Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat. Put the coated tenders on a plate as you go, repeating the dredging process until all the tenders are coated.In a 12-inch nonstick skillet, heat 2 teaspoons of olive oil over medium high heat. Add ha;f the tenders and cook until golden brown on one side, about 3 minutes. Flip and cook until the second side is golden brown, another 3 minutes more. Transfer to the prepared baking sheet. Add the remaining 2 teaspoons of oil to the pan, and repeat the cooking process with the remaining tenders.Bake until the tenders are golden brown and cooked through, 8-10 minutes.For the ranch dressing, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt and pepper. Serve the warm chicken tenders with ranch on the side. {My kids used ketchup and BBQ sauce too. Yum yum!}

 

Step by step:

1. Preheat oven to 400 degrees. Set wire cooling rack over a large rimmed baking sheet. Spray rack with nonstick cooking spray and set aside.In a small shallow bowl, whisk together the bread crumbs, garlic powder, onion powder, salt, pepper and parmesan. In another small bowl, beat the egg whites.Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.

2. Put the coated tenders on a plate as you go, repeating the dredging process until all the tenders are coated.In a 12-inch nonstick skillet, heat 2 teaspoons of olive oil over medium high heat.

3. Add ha;f the tenders and cook until golden brown on one side, about 3 minutes. Flip and cook until the second side is golden brown, another 3 minutes more.

4. Transfer to the prepared baking sheet.

5. Add the remaining 2 teaspoons of oil to the pan, and repeat the cooking process with the remaining tenders.

6. Bake until the tenders are golden brown and cooked through, 8-10 minutes.For the ranch dressing, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt and pepper.

7. Serve the warm chicken tenders with ranch on the side. {My kids used ketchup and BBQ sauce too. Yum yum!}

Nutrition Information:

covered percent of daily need