Ranch battered chicken tenders are a quick air-fryer meal featuring a seasoned ranch batter and panko crust that crisps perfectly without deep frying. They're ready in under 20 minutes and pair with homemade dipping sauce.
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In a medium bowl, whisk together the eggs, ranch dressing, and Dijon mustard.
Season the egg mixture with paprika, garlic powder, salt, and pepper.
Whisk in the whole wheat flour until a smooth batter forms. Set aside.
In a separate shallow bowl, combine the panko breadcrumbs with a sprinkle of the same seasonings (paprika, garlic powder, salt, pepper).
Drizzle the olive oil over the panko mixture and toss with a fork to combine.
Pat the chicken tenders dry and season them on both sides with salt and pepper.
Working one at a time, dredge a chicken tender in the ranch batter, letting any excess drip off.
Press the battered tender into the panko breadcrumbs, ensuring it's fully coated on all sides.
Place the breaded chicken tenders in the air fryer basket in a single layer, being careful not to overcrowd.
Cook at 375°F for 12-15 minutes, or until golden brown and cooked through.
While the chicken cooks, prepare the optional dipping sauce. In a small bowl, mix together mayonnaise, ketchup, yellow mustard, pickle juice, and hot sauce until well combined.
Serve the hot chicken tenders with the dipping sauce.
Store cooked tenders in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5–7 minutes to restore crispness.
air fryer
Yes. Bake at 400°F for 12–15 minutes on a lined sheet, or shallow-pan fry in 1–2 tbsp olive oil over medium-high heat until golden and cooked through.
Internal temperature should reach 165°F at the thickest part. Alternatively, cut into the largest tender—no pink should remain.
Yes. Bread the tenders up to 4 hours ahead and refrigerate on a parchment-lined tray before air frying. Do not freeze breaded tenders; cook fresh for best crunch.
Regular breadcrumbs work but will be less crispy. Crushed crackers, cornflake cereal, or a mix of panko and grated Parmesan are good alternatives.
Refrigerate in an airtight container for up to 3 days. Reheat at 350°F for 5–7 minutes to restore crispness, or eat cold.
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