Panko Parmesan Chicken Tenders with Ranch Dipping Sauce

Perfect for a quick dinner, a family gathering, or a game-day snack, these tenders are sure to become a favorite in your culinary repertoire.

Download the recipe card here.

Serves 4.


for the Ranch Dipping Sauce

¼ cup whole egg mayonnaise

¾ cup light sour cream

3 tbsp fresh lemon juice

Tucker Fresh Garlic and Herb Chip Salt, add your ideal salt level

½ tsp onion powder

½ tsp garlic powder

½ tsp dried parsley


for the Panko Chicken Tenders

2 heaped tbsp plain flour

2 eggs, whisked

600g chicken tenders or strips

1 cup panko crumbs

Tucker Fresh Chipotle Chip Salt, add your ideal salt level

40g parmesan cheese, finely grated

2 generous sprays olive oil



Pre heat oven to 180 degrees Celsius.
First make the dipping sauce by thoroughly mixing all the sauce ingredients in a bowl then it set aside in the fridge.

Prepare a large shallow baking tray with baking paper and spray it generously with oil.

Set 3 plates up for crumbing the chicken. One plate with flour, one with whisked eggs and one with a combined mixture of panko crumbs, Tucker Fresh Chipotle Chip Salt and parmesan.

Coat the chicken generously in flour, then egg, then the crumb mix.

Lie the crumbed chicken in a single layer on the tray.

Spray the crumbed chicken generously with oil.

Put the tray in the oven for 10 minutes. Turn the chicken over then cook for another 5
minutes or until the crumbs are golden and the chicken is well cooked inside.

Serve chicken tenders with ranch dressing and your side dishes