Go Back
+ servings
Large featured image of a plate of crispy baked chicken tenders with ketchup and honey mustard for dipping
Print Pin
5 from 8 votes

Parmesan Ranch Chicken Tenders Recipe

Crispy and flavorful, these 5-ingredient Parmesan ranch chicken tenders are an easy, family-friendly dinner!
Course Dinner
Cuisine American
Keyword baked chicken tenders, chicken tenders recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 - 6 people
Calories 568kcal
Author Blair Lonergan


  • 1 ½ cups crushed Corn Flakes
  • 1 (1 ounce) packet ranch salad dressing mix
  • ½ cup grated Parmesan cheese
  • ½ cup (1 stick) salted butter, melted
  • 2 lbs. boneless, skinless chicken tenderloins


  • Preheat oven to 375°F. Line a baking sheet with foil (for easy cleanup, if desired); spray with nonstick spray. Set aside.
  • Combine Corn Flakes, dry ranch dressing mix, and Parmesan cheese in a shallow dish.
  • Place melted butter in a separate shallow dish.
  • Use paper towels to pat the chicken dry.
  • Working with one piece of chicken at a time, dip the dry chicken in the melted butter to coat, then dredge in the Corn Flakes mixture.
  • Place the breaded tenders on the prepared baking sheet. Spritz lightly with nonstick spray or mist with oil (this helps them brown even more in the oven).
  • Bake for about 14-15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F and the coating is browned and crispy.


Nutrition Information for ⅙ of the recipe includes all of the crumb mixture and all of the butter. If you don't use it all, the nutrition information will change.
  • The Corn Flakes make these tenders extra crispy and flavorful, so don't try to substitute with plain bread crumbs.
  • Spritz the breaded chicken tenders with oil or nonstick spray. This is optional, but it helps them get even browner and crispier in the oven.
  • I like to use chicken tenderloins because it cuts down on prep work. That said, you can certainly use regular boneless, skinless chicken breast and cut it into strips at home.
  • Serve the homemade chicken fingers with ketchup, honey mustard, or Chik-Fil-A sauce for dipping!


Serving: 1/6 of the recipe | Calories: 568kcal | Carbohydrates: 52g | Protein: 39g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 1223mg | Potassium: 669mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1645IU | Vitamin C: 14.3mg | Calcium: 109mg | Iron: 17.7mg