Go Back
+ servings
Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing - Flavorful, easy to make crispy parmesan Chicken Tenders coated with panko breadcrumbs and parmesan cheese, served with a side of homemade Buttermilk Ranch Dressing. A delicious meal for the whole family!

Parmesan-Crusted Chicken Tenders Buttermilk Ranch Dressing

Katerina | Diethood
Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing - Flavorful, easy to make crispy parmesan Chicken Tenders coated with panko breadcrumbs and parmesan cheese, served with a side of homemade Buttermilk Ranch Dressing. A delicious meal for the whole family!
Servings : 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

FOR THE PARMESAN-CRUSTED CHICKEN TENDERS
  • 1 pound chicken breast tenderloins
  • 1/2- cup panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4- cup grated Parmesan cheese
  • 4 egg whites
  • 4 teaspoons extra virgin olive oil
FOR THE BUTTERMILK RANCH DRESSING
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4- cup low fat buttermilk
  • 1 tablespoon finely chopped fresh dill
  • 1-1/2 teaspoons white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Instructions
 

  • Preheat oven to 400F.
  • Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
  • In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
  • In a separate bowl, beat the egg whites.
  • Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
  • Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
  • In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
  • Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
  • Transfer chicken tenders to previously prepared wire rack.
  • Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
  • Transfer the remaining chicken tenders to the prepared wire rack.
  • Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
  • In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
  • Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
  • Serve chicken tenders immediately with a side of the prepared ranch dressing.

Notes

Ranch Dressing WW SmartPoints: 3

Nutrition

Calories: 258 kcal | Carbohydrates: 1 g | Protein: 29 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 81 mg | Sodium: 612 mg | Potassium: 468 mg | Sugar: 0 g | Vitamin A: 90 IU | Vitamin C: 1.3 mg | Calcium: 75 mg | Iron: 0.5 mg | Net Carbs: 1 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner Salad Dressing
Cuisine: American