Simple Way to Prepare Homemade Baked Cheddar Ranch Chicken Tenders

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baked cheddar ranch chicken tenders. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Baked Cheddar Ranch Chicken Tenders is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Baked Cheddar Ranch Chicken Tenders is something that I’ve loved my entire life. They’re nice and they look wonderful.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. The crowning glory of these already heavenly Baked Cheddar Ranch Chicken Tenders is the silky, creamy Ranch Dip. To make, it's just a quick whisking of sour cream, mayonnaise, our Hidden Valley Original Ranch Seasoning & Salad Dressing Mix and a splash of milk. I am pretty sure this Ranch Dip is the secret to happiness.

To begin with this recipe, we must prepare a few components. You can have baked cheddar ranch chicken tenders using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Baked Cheddar Ranch Chicken Tenders:

1. Take 2 chicken breasts
2. Prepare 2 1/2 cups buttermilk
3. Get 1 packet ranch dressing mix
4. Get 3 cups cheezits
5. Take 1 cup all-purpose flour
6. Prepare 2 tsp Dijon mustard

Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender. This Baked Ranch Chicken Recipe is easily the most perfect and delicious weeknight meal. Chicken breasts are coated with a sour cream ranch mixture, topped with panko, cheddar cheese, parmesan cheese, more ranch seasoning, and baked until golden brown. On a cutting board, slice chicken breasts against the grain into strips.

Instructions to make Baked Cheddar Ranch Chicken Tenders:

1. Preheat oven to 425˚F.
2. On a cutting board, slice chicken breasts against the grain into strips.
3. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
4. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
5. Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
6. Coat in flour. Shake off the excess.
7. In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place chicken in bowl. Coat well.
8. Now, open the bag and place a marinated piece of chicken in the cracker crumbs. Now coat the chicken with the crumbs and place on parchment lined baking sheet.
9. Bake for 20 minutes, flipping halfway.

Chicken breasts are coated with a sour cream ranch mixture, topped with panko, cheddar cheese, parmesan cheese, more ranch seasoning, and baked until golden brown. On a cutting board, slice chicken breasts against the grain into strips. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour. In a large bowl place ranch dressing and in a separate bowl add bread crumbs, cheddar cheese, parmesan cheese.

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