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- 1.5 lbs chicken tenders - 1 cup BBQ sauce - 1/2 cup ranch dressing - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1 cup cherry tomatoes, halved - 1 small red onion, sliced - 1 bell pepper (any color), sliced - Fresh parsley, chopped Using quality ingredients makes a big difference in flavor. I always choose fresh chicken for tenderness. The BBQ sauce and ranch dressing blend adds a rich taste that pairs well with the crunchy coating. The panko breadcrumbs give a nice crunch, while the spices enhance the flavors. For the veggies, I love using cherry tomatoes, red onion, and bell pepper. They add color and sweetness. Fresh parsley on top looks great and adds freshness. Make sure to prepare everything ahead. Having all the ingredients ready makes cooking smooth and fun. Trust me, when you use fresh and flavorful ingredients, the dish shines. - First, preheat your oven to 425°F (220°C). This helps the chicken cook evenly. - Next, line a large sheet pan with parchment paper. This makes cleanup easy later. - In a medium bowl, mix 1 cup of BBQ sauce with 1/2 cup of ranch dressing. Stir well until it’s smooth. This is the BBQ ranch sauce you will use. - Take each chicken tender and dip it into the BBQ ranch mixture. Make sure it gets fully coated. - After that, roll the tender in a mix of 1 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Press gently to ensure the coating sticks well. - Place the coated tenders on your prepared sheet pan. - In the same bowl, add 1 cup of halved cherry tomatoes, sliced red onion, and sliced bell pepper. Drizzle 1 tablespoon of olive oil over the veggies and toss to coat. - Spread the vegetables around the chicken tenders on the sheet pan. - Bake the pan in the oven for 20-25 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the veggies are tender. To make great chicken tenders, cook them at 425°F for 20-25 minutes. This high heat helps the coating turn crispy. Use a meat thermometer to check if they reach 165°F. This ensures they are safe to eat and juicy. For a crispy coating, press the panko breadcrumbs firmly onto the chicken. This helps them stick and get nice and crunchy. You can also spray a little oil on the tenders before baking. This adds extra crispness without much effort. To boost the flavor, try adding spices like cayenne pepper for heat or Italian seasoning for a twist. You can mix in some grated Parmesan cheese into the breadcrumb mix for a cheesy crunch. Customizing the BBQ ranch sauce is easy too. Add a splash of hot sauce for some spice or honey for sweetness. You can even mix in some chipotle for a smoky flavor. These chicken tenders go great with sides like coleslaw or corn on the cob. You can also serve them with dipping sauces like honey mustard or extra ranch. For a fun presentation, stack the chicken tenders on a platter and add the roasted veggies around them. A sprinkle of fresh parsley on top adds color and flavor. You can even serve them in small paper cones for a stylish touch! {{image_2}} You can switch the chicken for turkey or tofu. Turkey works well if you want leaner meat. Tofu is great for a plant-based option. Just ensure you press the tofu to remove excess water. You can also use different cuts of chicken. Chicken thighs add more flavor and moisture. They will cook a bit differently, so check the temperature. The goal is always 165°F (74°C). Explore other sauce combinations for fun flavors. You might try honey mustard or buffalo sauce. Each adds a unique taste that can change the whole dish. Making homemade BBQ sauce is another option. Mix ketchup, vinegar, and brown sugar for a quick sauce. You can adjust the sweetness or spiciness as you like. Add vegetables for color and taste. Cherry tomatoes, red onion, and bell peppers work well. They bring sweetness and crunch to your meal. You can swap in seasonal vegetables, too. In summer, use zucchini or corn. In fall, try butternut squash or Brussels sprouts. Each change can change the dish’s vibe and flavor. To keep your BBQ ranch chicken tenders fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps keep the chicken crispy. You can refrigerate them for up to three days. If you want to keep them longer, freeze the tenders. They can last up to three months in the freezer. Just make sure to label the container with the date. When you are ready to enjoy your leftovers, the best way to reheat them is in the oven. Preheat the oven to 350°F (175°C). Place the chicken tenders on a baking sheet. Heat for about 10-15 minutes until they are warm. This method helps keep the coating crispy. You can also reheat them in an air fryer to maintain that crunch. Just set the air fryer to 350°F (175°C) and heat for about 5-7 minutes. You can prep the chicken tenders ahead of time. Coat them and place them on a baking sheet. Cover with plastic wrap and refrigerate. This makes cooking on busy weeknights quick and easy. You can also cut your veggies in advance. Store them in a separate container. This way, you have everything ready to go for a quick meal. Bake BBQ ranch chicken tenders for 20-25 minutes. Check the chicken's internal temperature. It should reach 165°F (74°C) to be safe to eat. The vegetables should be tender and slightly caramelized. This timing ensures a juicy chicken tender with a crunchy coating. Yes, you can make this recipe gluten-free. Use gluten-free panko breadcrumbs instead of regular ones. Ensure that your BBQ sauce and ranch dressing are also gluten-free. Many brands offer gluten-free options, so check the labels for safety. Great dipping sauces for BBQ ranch chicken tenders include honey mustard, buffalo sauce, and blue cheese dressing. These add extra flavor and excitement. Feel free to mix and match based on your taste. You can also try a spicy aioli for a kick! In this post, I shared a delicious BBQ ranch chicken tenders recipe. We covered ingredients, preparation steps, and cooking tips. I also included storage info and meal prep ideas to make your life easier. Final thoughts: This recipe is not only simple but also allows for many variations. Feel free to mix and match flavors to suit your taste. Enjoy cooking and sharing this meal with friends and family!

BBQ Ranch Chicken Tenders Sheet-Pan

Savor the deliciousness of BBQ Ranch Chicken Tenders Sheet-Pan! This easy recipe combines tender chicken with a zesty BBQ ranch coating, paired with colorful veggies for a complete meal. Perfect for a weeknight dinner, it’s quick and packed with flavor! Ready in just 40 minutes, your family will love it. Click through for the full recipe and tips to make this dish shine! #ChickenRecipes #SheetPanDinner #BBQ #EasyRecipes
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Ingredients
  

1.5 lbs chicken tenders

1 cup BBQ sauce (your favorite brand)

1/2 cup ranch dressing

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 tablespoon olive oil

1 cup cherry tomatoes, halved

1 small red onion, sliced

1 bell pepper (any color), sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a medium bowl, mix the BBQ sauce and ranch dressing until well combined.

      In another bowl, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, and black pepper. This will be your crunchy coating.

        Dip each chicken tender first into the BBQ ranch sauce mixture, then coat it in the breadcrumb mix, pressing gently to adhere. Place the coated tenders on the prepared sheet pan.

          In the same bowl used for the sauce, add the cherry tomatoes, red onion, and bell pepper slices. Drizzle with olive oil and toss to coat. Spread the veggies around the chicken tenders on the sheet pan.

            Bake in the preheated oven for 20-25 minutes, or until the chicken tenders are cooked through and reach an internal temperature of 165°F (74°C) and the vegetables are tender.

              Once done, remove the pan from the oven and let it cool for a few minutes. Garnish the dish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4