Damn Delicious

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!

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.

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!

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!

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!

The secret is using crushed Corn Flakes, breading this up with all-purpose flour and Ranch seasoning, my favorite ingredient of all.

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!

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

No one will ever believe that these crisp chicken fingers are completely baked and cooked on ONE PAN with veggies!

15 minutes20 minutes


  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 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


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with parsley, if desired.


*Cooking time will vary depending on the size and thickness of the potatoes.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 548.5 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 154.8mg 52%
Sodium 838.7mg 35%
Total Carbohydrate 64.5g 22%
Dietary Fiber 4.1g 16%
Sugars 8.1g
Protein 45.6g 91%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    Hell yeah! Old lady gave it up after dinner.. winner in my damn book. Lmao

  2. Rated 5 out of 5

    I make this all the time it’s honestly a go to for me when I don’t know what to make!

  3. Rated 5 out of 5

    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!

  4. Rated 3 out of 5

    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.

  5. I made this tonight and even my super picky 10 year old LOVED it!  Thanks for an awesome recipe!!!

  6. Might be silly question but we do this with raw chicken or do we cook it first and then bake it!?

  7. 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!

  8. Hi can I use panko bread crumbs instead of cornflakes?

  9. 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!

  10. I made this tonight for dinner..but needed at least 40min for everything to be cooked…very delicious!

  11. 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! 🙂

  12. Do you dip both sides of the chicken into then egg then corn flakes or just one side? 

  13. 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. 

  14. 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!

  15. 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.

  16. Should the chicken tenders and potatoes be flipped mid cooking?

  17. 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.

  18. Hi!

    I just discovered your blog this week, and I am very excited to test out many of the recipes. My kids are very picky eaters and not happy with what I’ve been cooking =/ I had one question for you; I’ve noticed that is some of the recipes you include a final step to put food in a casserole dish/baking sheet and “coat with nonstick spray.” I don’t use nonstick spray, so do I just skip that step, or can I do it a different way?


    • Yes, you can certainly do this another way. I just recommend to grease the pan with something to ensure that nothing sticks. Hope that helps!

  19. Am I missing it or what do you do with zucchini except stir it the last 10 minutes? Mix it in with the potatoes? Looks delicious. Thank you!!

  20. I made this last night for dinner and my kiddo, 6yr old, picky eater, loved it! She ate two pieces and on the first bite she was telling me how good it was! Thank you for such a simple/easy/quick/healthy all in one recipe!

  21. What a fantastic way to use simple ingredients and come up with a delicious dish! 🙂

  22. I just tried these chicken tenders and I love them! They’re so quick, easy and flavorful. Thanks for the great recipe!

  23. Do you think this recipe would work with drumsticks? Would doing so change the temp/cooking time at all?

    • I’m sure drumsticks will work just fine, but without further recipe testing, I cannot advise the appropriate temp/time. Please use your best judgment.

  24. What happened to the nutritional info????

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  25. Ohhh these look perfect for dinner tonight! I have some chicken tenders that I didn’t know what to do with!!! =)

  26. I was wondering what to do with my corn flakes yesterday actually! This is the perfect solution!!

  27. I love your fresh and updated recipes. I have tried several and they are great! Thank you

  28. Yum – thank you Chungah. Have a Happy 4th.