Baked Ranch Chicken Tenders and Veggies — Damn Delicious

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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.

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!

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

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

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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


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

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

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

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

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.

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.

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

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

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!

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!!

I’m also going to try it with sweet potatoes instead of red potatoes. 🙂

That’s exactly right. The zucchini is stirred in during the last 10 minutes of cooking time.

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!

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.

Should the chicken tenders and potatoes be flipped mid cooking?

I actually don’t find this step necessary but as always, it is best to do what you are most comfortable with.

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.

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!

Thanks for your feedback Jackie!

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.

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

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! 🙂

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

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!

You can also use Italian-style breadcrumbs or Panko.

Hi can I use panko bread crumbs instead of cornflakes?

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!

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

That’s not silly Maria! You use raw chicken 🙂

Thanks so much Jana

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

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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