Pin Juicy chicken tenders marinated in tangy pickle brine and coated in a crispy ranch-seasoned crust, perfect for a flavorful snack or main dish.
I first tried these pickle ranch chicken tenders for a game night and they were the first thing to disappear from the table. The crispy coating and zesty marinade made them unforgettable.
Ingredients
- Chicken & Marinade: 1.5 lbs (680 g) chicken tenders, 1 cup (240 ml) dill pickle juice (from a jar), 1 teaspoon garlic powder, 1 teaspoon onion powder
- Coating: 1 cup (120 g) all-purpose flour, 1 cup (60 g) panko breadcrumbs, 2 tablespoons dry ranch seasoning mix, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- For Dipping & Baking: 2 large eggs, 2 tablespoons milk (or dairy-free alternative), cooking spray or 3 tablespoons vegetable oil
Instructions
- Marinate Chicken:
- Place chicken tenders in a large zip-top bag or bowl. Pour pickle juice over the chicken, making sure all pieces are submerged. Marinate for at least 1 hour in the refrigerator (up to 4 hours for more flavor).
- Prep Oven & Sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
- Mix Coating:
- In a shallow bowl, whisk together flour, panko, ranch seasoning, smoked paprika, salt, and black pepper.
- Make Egg Wash:
- In another bowl, beat eggs with milk.
- Prepare Chicken:
- Remove chicken from the marinade and pat dry with paper towels.
- Bread Tenders:
- Dip each tender first in the flour/panko mixture, then in the egg wash, and again in the flour/panko mixture, pressing to coat well.
- Arrange for Baking:
- Arrange coated chicken tenders on the prepared baking sheet. Lightly spray tops with cooking spray or drizzle with oil for crispiness.
- Bake:
- Bake for 18–20 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F/74°C).
- Serve:
- Serve hot with your favorite dipping sauces.
Pin My kids loved helping with the breading and watching the tenders get extra crispy in the oven. Now it is a requested favorite for weekend dinners.
Serving Suggestions
These chicken tenders pair wonderfully with honey mustard, ranch, or buffalo dipping sauces. Add fresh vegetable sticks for a complete meal.
Allergen Information
Contains eggs and wheat (gluten). Use dairy-free substitutes for milk and ranch mix if needed. Always check for allergens before preparing.
Make Ahead & Storage
You can marinate the chicken ahead of time and refrigerate overnight. Store leftovers in an airtight container up to 3 days and reheat in the oven for best texture.
Pin This chicken tender recipe guarantees juicy results and crispy edges. It is sure to be a crowd-pleaser at parties and weeknight dinners.
Recipe Questions
- → Why use pickle juice for marinating?
Pickle juice tenderizes chicken and infuses tangy flavor, making the tenders juicy and flavorful.
- → Can I make these gluten-free?
Yes, substitute all-purpose flour and panko with certified gluten-free versions for a gluten-free option.
- → Is air frying an option for preparation?
Absolutely! Air fry at 400°F for 10–12 minutes, turning once, for crispier and less oily chicken tenders.
- → Which dipping sauces pair well?
These chicken tenders are delicious with honey mustard, ranch dressing, or spicy barbecue sauces.
- → How do I add extra crunch?
For more crunch, use only panko crumbs or double-coat the chicken in the coating mixture before baking.
- → What is the recommended marinating time?
Marinate chicken for at least 1 hour. Up to 4 hours will deepen flavor and tenderness.