Description
Crispy chicken tenders coated in a Parmesan crust, tossed in hot honey, and drizzled with ranch. Perfect for holiday gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup hot honey
- 2 tablespoons unsalted butter
- 1/4 cup ranch dressing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika.
- In a second shallow dish, whisk the eggs.
- In a third shallow dish, combine panko breadcrumbs and grated Parmesan cheese.
- Dredge each chicken tender first in the flour mixture, then in the eggs, and finally in the panko-Parmesan mixture, pressing to coat.
- Place coated tenders on the prepared baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through and golden brown.
- While chicken bakes, melt butter in a small saucepan over medium heat. Stir in hot honey.
- Once tenders are cooked, place them in a bowl. Pour the hot honey mixture over the tenders and toss to coat.
- Arrange tenders on a serving platter. Drizzle with ranch dressing.
Notes
- For extra crispy tenders, you can pan-fry them before baking.
- Adjust the amount of hot honey to your spice preference.
- Garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: crispy chicken tenders, hot honey chicken, parmesan crust, ranch drizzle, holiday appetizer, party food, Halloween, Christmas