Baked Ranch Chicken Tenders and Veggies
No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!
Happy 4th everyone! Now I know I should be posting some sort of crazy burger-hot-dog-hybrid concoction for this holiday but you’ll have to take these chicken fingers instead because, well, chicken fingers works for any type of occasion, enjoyed by both children and adults.
It’s even better when they are completely baked from start to finish, except no one can really tell that these are baked. They are just that crisp!
The secret is using crushed Corn Flakes, breading this up with all-purpose flour and Ranch seasoning, my favorite ingredient of all.
To make the pot even sweeter, you can bake your veggies right alongside your chicken tenders, making this an easy-peasy full-rounded meal!
Baked Ranch Chicken Tenders and Veggies
Ingredients
- 16 ounces baby red potatoes, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup all-purpose flour
- 1 1-ounce package Ranch Seasoning and Salad Dressing Mix
- 2 pounds boneless, skinless chicken breasts, cut into strips
- 2 large eggs, beaten
- 3 cups crushed Corn Flakes
- 4 zucchini, chopped
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.
- In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
- Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This recipe turned out to be fantastic. I had no issues with the potatoes being undercooked. My red potatoes were on the bigger side, so I cut them according to the size of the potatoes in the recipe photo.
The chicken finders were great. Very tender and juicy, and flavorful. I served them with homemade honey mustard dipping sauce and orange chicken dipping sauce.
I loved these and so did my kids! I loved the crispiness of these chicken tenders. Excellent recipe!
I have skipped around from recipe site to recipe site and Damn Delicious is my favorite for consistently good, easy and quick recipes. This recipe was great, even my very picky home chef husband had seconds which is rare when I cook, lol. I followed another commenter’s suggestion of popping the potatoes in the oven while breading the chicken and it turned out perfect. I used one sheet pan for the potatoes and squash and another for the chicken. I baked the potatoes about 20-minutes longer than the chicken 🙂
Hell yeah! Old lady gave it up after dinner.. winner in my damn book. Lmao
I make this all the time it’s honestly a go to for me when I don’t know what to make!
My daughter is obsessed with YouTube and wants to be a YouTube Star. She LOVES this recipe and wanted to feature it on her 1st “Cook With Me” video on her YouTube page. We had a blast cooking together and the whole family also said these were Damn Delicious!
Thank you, Chungah!
Just found this tonight when my kiddo suggested ranch tenders for dinner. Though they came out cooked perfect I was a bit disappoint that the flavor didn’t shine through as much as we hoped. I think it got lost in flour mixture. Maybe I’ll cut it back by at least tablespoon if I make it again. I threw out at lest that much after making them.
I made this tonight and even my super picky 10 year old LOVED it! Thanks for an awesome recipe!!!
Sweet, Theresa!
Might be silly question but we do this with raw chicken or do we cook it first and then bake it!?
That’s not silly Maria! You use raw chicken 🙂
Thanks so much Jana
The chicken was absolutely amazing! Like WOW! I actually used rice crispy cereal instead of corn flakes and it was awesome. The amount of crisp was perfect. However, after 18 minutes in the oven, the red potatoes were still to hard to eat. I think next time I might put them in the oven while I bread the chicken. Awesome recipe! Thank you!
Hi can I use panko bread crumbs instead of cornflakes?
Yes, absolutely.
Any ideas about things I could use other than corn flakes? I don’t eat most boxed cereals (due to all of the preservatives). Thanks!
You can also use Italian-style breadcrumbs or Panko.
I made this tonight for dinner..but needed at least 40min for everything to be cooked…very delicious!
We dont eat eggs what can I dip in to make things stick? Not mayo either as it contains eggs.
Thanks it looks awesome and Id love to try, just dont know what I can used instead of eggs.
You can try to use buttermilk.
I’ve actually used Chia seeds before-it came with my blue apron meal one time. You put the chia seeds in water and let it get to a gel-like texture and dip the chicken in place of that instead of the egg! Maybe google it first just to be sure exactly how to do it. But if I remember correctly, it worked great for me! 🙂
Do you dip both sides of the chicken into then egg then corn flakes or just one side?
Both sides.
Just cooked this and the flavor of the chicken is great. But after 16 minutes my small, halved red potatoes were still raw. They needed at least 25 min to be fully cooked.
Can these be made ahead and reheated, and still maintain their crunch? Thanks!
These are really best when served immediately, but as always, please use your best judgment.
I’ve reheated chicken strips before but not with this recipe. Microwave just to get them to room temperature. Then either put them in a dry skillet medium/high heat (adjust if needed) or baking sheet at 375 for a 10 mins or so. Regardless they will dry out a bit, but will be hot in the center and crispy on the outside. I actually do this will left over french fries too! Never the same as freshly made but close. Hope this helps!
Thanks for your feedback Jackie!
Chungah,
I’ve made a few recipes on your blog and wanted to let you know that they always taste amazing! Your blog has now become my go to when I’m looking for a recipe that I know will taste good. I can tell that you put so much love, and time into your work, and I really appreciate it.
I made these tenders last night and they were soooo good. My husband couldn’t stop raving about them. After 16 minutes in the oven, I didn’t expect them to be cooked though, but they were… and too perfection.
Again, thank you for your amazing recipes.
Should the chicken tenders and potatoes be flipped mid cooking?
I actually don’t find this step necessary but as always, it is best to do what you are most comfortable with.
I’m confused. Are we spraying the chicken with non stick spray or putting the chicken in after spraying the pan?
It’s actually both – the pan should be sprayed beforehand and the chicken should also be sprayed – this will help crisp them up.