Chicken tenders are becoming a favorite around here with my kids. Lately I've been making these pecan-crusted chicken tenders with honey mustard sauce that everyone really loves, but these sounded good when I saw them and wanted to see if they would be as well-received. I mean, who doesn't like ranch? My girls are crazy about parmesan cheese too--I know, wierd.
These were very easy to throw together. While they were cooking, I steamed some broccoli and hardly had any clean-up. My kind of meal. The verdict: delicious and very moist. My husband even said they were so good they didn't even need a dipping sauce. I'd say I'll be making these again.
1 1/2 pounds chicken tenders
2 cups lowfat buttermilk
1 packet ranch seasoning mix
2 cups fresh bread crumbs*
1/4 cup whole wheat flour
1/2 cup parmesan cheese
Combine buttermilk and 1/2 packet of ranch mix in a baking dish. Add chicken tenders to buttermilk. Marinate for 2 hours or overnight.
Preheat oven to 400°F. Line a baking sheet with a silpat or spray with cooking spray.
Combine bread crumbs, parmesan, remaining ranch seasoning and flour in a large bowl. Coat chicken pieces in crumb mixture, then lay on prepared baking sheet. Continue with remaining chicken pieces. Spray each piece with cooking spray or olive oil.
Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.
*For fresh bread crumbs, I just toasted up about 3 slices of wheat bread then put them in a small food processor to process them until crumbly.
Ooh, this looks yummy!
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