Marinated chicken coated in crispy ranched crumbs, perfect for snacks or dinner. Tangy, crunchy and flavorful.
# The Ingredients You'll Need:
→ Chicken & Marinade
01 - 1.5 pounds chicken tenders
02 - 1 cup dill pickle juice
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
→ Coating
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 2 tablespoons dry ranch seasoning mix
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Dipping & Baking
11 - 2 large eggs
12 - 2 tablespoons milk or dairy-free alternative
13 - Cooking spray or 3 tablespoons vegetable oil
# Step-by-Step Instructions:
01 - Place chicken tenders in a large zip-top bag or bowl. Pour dill pickle juice over the chicken, ensuring all pieces are submerged. Refrigerate and marinate for at least 1 hour, up to 4 hours for intensified flavor.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
03 - In a shallow bowl, whisk together all-purpose flour, panko breadcrumbs, ranch seasoning, smoked paprika, salt, and black pepper.
04 - In another bowl, beat eggs with milk or dairy-free alternative until well blended.
05 - Remove chicken tenders from marinade and pat dry thoroughly with paper towels.
06 - Dip each tender into the flour and panko mixture, then into the egg wash, and again in the flour and panko mixture, pressing gently to ensure an even coating.
07 - Place coated chicken tenders on the prepared baking sheet. Spray the tops lightly with cooking spray or drizzle with vegetable oil for extra crispiness.
08 - Bake for 18–20 minutes, flipping halfway through, until tenders are golden brown and cooked through with an internal temperature reaching 165°F.
09 - Serve hot with preferred dipping sauces.
