Crispy Baked Chicken Tenders with Tahini Ranch are my Mediterranean spin on the one dinner that makes everyone at the table happy. Cornflake-crusted chicken with Parmigiano Reggiano in the crumbs gets baked on a wire rack until properly crunchy, then dunked in a creamy tahini ranch loaded with dill, chives, and lemon!
A Quick Look at the Recipe
✅ Recipe Name: Crispy Baked Chicken Tenders with Tahini Ranch
🕒 Ready In: ~ 25 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 417 per serving (estimated)
🥣 Main Ingredients: Chicken, cornflakes, eggs, flour, tahini
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
I'm a mom and stepmom of four, so I have made an unreasonable number of chicken tenders haha. Swapping bottled ranch for a tahini and Greek yogurt version was the best upgrade they ever got!
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Why You'll Love This Recipe
Crunchy without frying. Cornflakes on a wire rack do the work of a deep fryer.
The tahini ranch is the star. Creamy, lemony, herby, and good on everything that is not a chicken tender too.
Kid approved, grown-up approved. Same pan, same dip, zero negotiating.
Fast. Slice, dredge, and 14 to 16 minutes in the oven.
Crispy Baked Chicken Tenders with Tahini Ranch Video
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Ingredient Notes
Chicken Breasts: Aim for strips of similar thickness so they all hit 165F at the same time. Thin ends dry out before the thick ones finish. If you love a crispy breaded chicken with a Lebanese twist, my Za’atar Chicken Cutlet with Lebanese Cabbage Salad uses the same dredge, egg, crumb method.
Cornflakes: Crush them and leave some chunky chunks. Those bigger flakes are what give you the crunch, and fine dust just turns pasty. Plain only, not frosted. (Ask me how I know haha). The Parmigiano Reggiano goes in the crumbs for a salty, nutty edge.
The Seasoned Flour: That thin, dusty layer is what helps the egg cling, and too much flour turns gummy under the crust.
Tahini: Tahini is a paste of ground sesame seeds that is the backbone of Lebanese and Middle Eastern sauces. It brings a nutty richness. Look for a smooth, runny brand and stir the jar well, because the oil separates. The same tahini and Greek yogurt idea shows up in the dressing on my Mediterranean Pasta Salad.
Pro tip
The Secret to Clean Hands
Use one hand for wet and one hand for dry. A habit from my restaurant kitchen days that saves you from clumpy, breaded fingers. One hand moves chicken through the egg, the other presses it into the cornflakes.
Substitutions & Variations
No cornflakes? Panko works for a lighter crunch, though you lose the slightly sweet toasty flavor.
No tahini or can’t do sesame? Sunflower seed butter works in the same amount, but the flavor will be milder and less nutty.
Want gluten free? Use gluten free cornflakes and a 1 to 1 gluten free flour.
FAQ
Maybe there were dry spots missing oil spray. Also, a rack lets hot air reach the bottom, and an even coat of spray browns the crust.
Whisk in water a tablespoon at a time to loosen it, then add a squeeze of lemon and a pinch of salt to balance any bitterness. A different brand of tahini can also taste less bitter.
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⭐️ Recipe
Crispy Baked Chicken Tenders with Tahini Ranch
Ingredients
Chicken tenders
- 2.5 lbs chicken breasts
- Olive oil spray
Seasoned flour
- 1 cup all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- 1 teaspoon salt
Cornflake crust
- 4 cups plain cornflakes crushed
- ⅓ cup freshly grated Parmigiano Reggiano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 large eggs beaten
Tahini ranch
- 1 cup tahini
- ¼ cup full fat Greek yogurt
- ½ cup fresh lemon juice
- ⅓ cup water plus more as needed
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
Prep
- Preheat the oven to 375F. Set a wire rack on a sheet pan and lightly spray the rack with olive oil spray so the tenders do not stick.Olive oil spray
- Slice each chicken breast in half horizontally, then slice each half in half again lengthwise into thick strips. Try to keep the strips about the same thickness so they cook evenly.2.5 lbs chicken breasts
Set up the breading station
- Add the chicken to a large bowl with the flour, onion powder, garlic powder, basil, and salt. Toss until every strip is lightly coated, then shake off the excess flour.1 cup all purpose flour, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp dried basil, 1 tsp salt
- Crush the cornflakes in a zip bag with a rolling pin until you have a mix of coarse crumbs and some larger flakes. Pour into a shallow dish and stir in the Parmigiano Reggiano, onion powder, garlic powder, and paprika. Beat the eggs in a separate shallow dish.4 cups plain cornflakes, ⅓ cup freshly grated Parmigiano Reggiano, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, 3 large eggs
Bread and bake
- Dip each floured strip into the egg, let the excess drip off, then press firmly into the cornflake mixture, turning to coat every side. Place on the wire rack with space between each tender.
- Spray the tops generously with olive oil spray until no dry cornflakes remain. Bake for 14 to 16 minutes, until the crust is deep golden and the thickest piece reads 165F on an instant read thermometer.
Make the tahini ranch
- While the tenders bake, whisk the tahini, lemon juice, and water together until smooth. It may look thick at first, so keep whisking and add a splash more water if needed. Whisk in the Greek yogurt, olive oil, grated garlic, garlic powder, and onion powder. Stir in the chives, dill, and parsley, then season with salt and pepper. Taste and adjust lemon and salt. It should be creamy, tangy, and pourable.1 cup tahini, ¼ cup full fat Greek yogurt, ½ cup fresh lemon juice, ⅓ cup water, 1 tbsp extra virgin olive oil, 1 small garlic clove, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, Salt and black pepper to taste
Serve
- Serve the tenders hot with the tahini ranch on the side for dunking.
Did you make this recipe? Let me know!