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Crispy Baked Chicken Tenders with Ranch Dressing


  • 1 1/2 c. panko bread crumbs
  • nonstick oil spray
  • 2 T organic flour
  • 1/2 c. finely shredded parmesan cheese
  • 1 egg, whisked
  • 1 1/2 T avocado oil mayonnaise
  • 1 1/2 T dijon mustard
  • 1 tsp onion powder 
  • 1 tsp garlic powder
  • 1 tsp paprika 
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lb organic chicken tenderloins or boneless, skinless breasts cut into 2/3″ thick lengthwise


  1. Preheat oven to 400 F.
  2. Spread panko on a baking sheet and coat with oil spray, then bake them for 3-5 minutes until light golden.
  3. Transfer to a bowl and add flour and parmesan cheese
  4. Place a non-stick cooking rack on a baking tray (you don’t have to but it helps both sides get crunchy).
  5. Place the batter ingredients; egg through pepper in a bowl and whisk with a fork until combined.
  6. Add the chicken to batter and toss to coat.
  7. Use tongs and place chicken one at a time in panko bowl.
  8. Toss chicken and press crumb mixture to adhere. Place on baking sheet and repeat.
  9. Spray lightly with oil and bake for 15 minutes
  10. Serve with your favorite dipping sauce..

ingredients for ranch dip seasoning

  • 2 T  dried parsley 
  • 1 tsp dried dill 
  • 1 T onion powder  
  • 2 tsp dried onion flakes 
  • 1 1/2 tsp garlic powder 
  • 3/4 tsp sea salt 
  • 1/2 tsp black pepper 
  • 2 tsp dried chives

instructions for ranch dip seasoning 

  1. Combine all ingredients in a glass container or jar, and shake well to combine.. 
  2. Can be stored for up to 6 months. 
  3. To make dip combine 2 T of seasoning mix with 1/2 c. greek yogurt and 1/2 c. sour cream.

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