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Baked Cheddar Ranch Chicken Tenders

These Baked Cheddar Ranch Chicken Tenders are crispy, flavorful, and baked to golden perfection—perfect for a quick family dinner or game day snack!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Baked, Chicken, Comfort Food, Easy, Kid-Friendly, Quick
Servings: 4 servings

Ingredients

For the Chicken and Marinade

  • 10 pieces chicken tenderloins
  • 1 cup buttermilk
  • 1 tablespoon Hidden Valley Original Ranch Seasoning & Salad Dressing Mix
  • 1/4 teaspoon pepper

For the Coating

  • 3/4 cup Ritz crackers approximately 12 crackers, crushed
  • 3/4 cup cheese crackers approximately 42 crackers, crushed
  • 1/2 cup panko breadcrumbs
  • 1/2 cup finely grated sharp cheddar cheese
  • 2 tablespoons dry ranch seasoning mix
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • pinch cayenne pepper optional

For the Dipping Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon milk or more to taste
  • 2 teaspoons Hidden Valley Original Ranch Seasoning & Salad Dressing Mix

Instructions

Marinate the Chicken

  • Place the chicken tenderloins in a large mixing bowl. Pour in the buttermilk, add 1 tablespoon of Hidden Valley Ranch seasoning and 1/4 teaspoon pepper. Mix well to coat all chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Prepare the Coating

  • Preheat the oven to 400°F (200°C). In another bowl, combine crushed Ritz crackers, crushed cheese crackers, panko breadcrumbs, grated cheddar cheese, dry ranch seasoning, paprika, salt, and optional cayenne. Mix thoroughly.

Coat the Chicken

  • Remove chicken from marinade. Dredge each piece in the cracker mixture, pressing gently to adhere the coating. Place coated tenders evenly spaced on a parchment-lined baking sheet.

Bake

  • Bake the chicken tenders for 20-25 minutes until golden brown and cooked through. Flip halfway for even crispiness.

Make the Dipping Sauce

  • While baking, mix sour cream, mayonnaise, milk, and remaining 2 teaspoons ranch seasoning in a small bowl. Adjust milk for desired consistency and chill until serving.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Measuring Cups & Spoons
  • Whisk
  • Parchment Paper

Notes

  • Marinate chicken up to 4 hours for deeper flavor and juiciness.
  • Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
  • Substitute sour cream with Greek yogurt for a healthier dipping sauce alternative.
  • Freeze leftovers in a freezer-safe container up to 2 months; reheat in oven from frozen.
  • Add extra cayenne or hot sauce to marinade for a spicier kick.