These zesty oven-fried chicken tenders are basically chicken nuggets but 17 times better.
You don’t have to wonder what’s in the chicken (it’s just chicken) and the typically unseasoned breading gets a major flavor boost with ranch, lemon pepper, and garlic powder. *licks lips*
I also like to throw in cayenne pepper for just enough heat to make them addictive. If you’re making these for kiddos or if you don’t like spice, you can leave it out.
Like going from a Velcro wallet to real wallet, it’s time to step up our game.
A little assembly line makes the breading process quick and then they get crispy in the oven in about 20 minutes, plenty of time to whip up a quick side to go with them.
If you’re interested – I roasted broccoli to go with mine (broccoli florets, olive oil, salt – bake at 400º for 20 minutes).
Zesty Oven-Fried Chicken Tenders
- 1 lb. chicken breast tenders
- ¼ c. all purpose flour
- 1 egg, beaten
- ½ c. panko bread crumbs
- 1 1 oz. package dry ranch mix
- ½ t. lemon pepper
- ½ t. garlic powder
- ¾ t. salt
- ¼ t. cayenne (omit if you don’t like spice)
- 2-3 T. olive oil
Dipping sauces: BBQ sauce, ranch
Preheat the oven to 450. Prepare the assembly line to coat the chicken – the flour goes in one bowl, the beaten egg goes in another, then in a third bowl, stir together the bread crumbs, ranch, lemon pepper, garlic powder, salt, and cayenne. Line a baking sheet with foil and drizzle on the olive oil, spreading it around to cover the baking sheet. Dip each chicken tender in the flour to coat it, then in the beaten egg and last in the seasoning mixture making sure it gets coated well. Place it on the baking sheet and repeat with the rest of the chicken tenders. Bake the chicken for 10-12 minutes then flip it over and continue baking for another 10-12 minutes. The chicken should be crispy and turning brown on the outside and no longer pink on the inside.