In the kitchen

Ranch Seasoned Chicken Tenders

The chicken tender seems to be a staple in eateries everywhere and an easy go to dinner that kids love. I usually grill my chicken, but once in a while I have to cave in and go breaded and pan fried. This is the method I use for breading and pan frying chicken and sometimes pork and my daughter loves it too. It’s a light breading and turn out nice and crispy without being too greasy or losing the flavor of the seasonings. Hope you love it!

Ranch Seasoned Chicken Tenders


  • 1lb chicken strips, or chicken breast cut into strips
  • Go To Ranch Seasoning*
  • 1C all purpose flour
  • 1 large egg, beaten
  • 1-2Tbsp Olive oil (or vegetable oil of choice)

Prepare your dipping station by putting flour, egg and a few small spoonfuls of seasoning into separate bowls. Place the chicken strips into the seasoning bowl first and turn them until they are generously covered. Set aside on a plate.

One strip at a time, dip chicken pieces into the flour first and turn until covered. Next dip into the beaten egg until moist, then back into the flour to coat completely. I place a light covering of flour onto a plate and place my strips on top until I’m done breading them all. This prevents the breading from sliding off or sticking to the plate until I’m ready to fry them.

Heat the 1Tbsp oil in a non stick pan over medium low heat. You’ll know the oil is hot enough if the tenders sizzle when you place them in the pan. (Putting the tenders in a cold pan will make them soak up too much of the oil and get soggy and greasy.) Let the chicken cook on one side until you see a nice golden color come up from underneath along the edges, about 8-9 minutes. At this point I turn them over carefully and then add a touch more oil; only  a little dash to keep them from sticking and to account for the oil already absorbed. Cook for an additional 8-9 minutes depending on the thickness of your strips.

After you remove the cooked pieces set them on a paper towel to absorb any excess oil before serving. I cut the pieces in smaller strips for little hands to easily pick up and munch. As with all fried goodies these are best when served and devoured right away, but if you have a lot of leftovers store them in the fridge in an airtight container. Place on a non stick pan or foil and bake at 350 degrees  until hot, usually about 10 minutes.

*I use my Go To Ranch Seasoning for this recipe and for a lot of others. You’ll find the list of ingredients in the recipe section of my site. It’s a great versatile seasoning, but you can always use a packet of ranch, or any other dried seasonings you wish!


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