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Oven Baked Onion Ranch Chicken Tenders

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“This recipe is almost identical to Kittencal's Easy and Delicious Ranch-Parmesan Chicken (Kittencal's Easy and Delicious Ranch-Parmesan Chicken). I used all the same spices. I had chicken tenders left after I used up all of the seasoned breading from her recipe (because I wasn't using the size she stated in the recipe) so I mixed more using Frenches Brand French Fried Onions instead of the parmesan cheese and everyone loved them. She had the option of using less spices and you can do that with this one if you want, but we liked it with the full teaspoon of spices. Also due to the onions being fried, I left the butter off of the Onion Ranch batch because there was enough fat from the onions to brown nicely. As Kittencal said, you can marinate your chicken in the ranch dressing 2 -24 hours (highly recommend it because it was wonderful). I marinated mine for 18 hours. Prep time does not include marinating, but is longer than Kittencal's because of the smaller, more numerous pieces taking longer to coat.”
20-30 chicken tenders

Ingredients Nutrition


  1. Set oven to 400° F with rack in lowest position.
  2. Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
  3. Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
  4. Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
  5. Dip the chicken into the ranch to coat and allow excess to drip off.
  6. Coat in the onion and panko mixture.
  7. Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
  8. Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.

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