Instructions

• Preheat the oven to 400°F. Grease a large sheet pan with cooking spray. If using an oven-safe metal cooling rack, place it on the sheet pan and grease the rack as well (optional for crispier, more even baking). Position the oven rack in the center of the oven.
• Pat the 1 pound chicken tenders dry with paper towels. If any tendons remain, remove them.
• In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add 1-1/2 cups panko breadcrumbs and stir constantly until the panko is lightly and evenly browned. Transfer the toasted panko to a wide, shallow dish and set aside to cool.
• In a medium bowl, whisk together 1 large egg, 3 tablespoons mayo, 2 tablespoons flour, 1 teaspoon paprika, and the contents of the 1 (1-ounce) packet ranch seasoning mix until smooth and combined (this is the batter).
• Working with one tender at a time, dip each chicken tender into the batter, allowing excess to drip off, then press it into the toasted panko so it is evenly coated. Place each breaded tender on the prepared sheet pan or on the greased cooling rack, spacing them apart. Press any remaining crumbs onto the tops of the tenders.
• Generously spray the tops of the breaded tenders with cooking spray.
• Bake on the center oven rack for 10 minutes. Carefully flip each tender (take care not to dislodge the breading), spray the now-top side with cooking spray, and return the pan to the oven.
• Continue baking for an additional 5–10 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 160°F (carryover heat will bring the chicken to 165°F).
• While the chicken bakes (during the second bake period is a good time), make the Buffalo sauce: in a small saucepan over medium heat melt the remaining 4 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 to 2 tablespoons light brown sugar, and 1 teaspoon garlic powder. Whisk until smooth and heated through. Adjust the amount of brown sugar if you prefer a sweeter sauce.
• When the tenders reach 160°F, remove them from the oven and transfer to a large bowl or leave on the sheet pan. Toss the tenders in the prepared Buffalo sauce to coat. (Option: coat half the batch, serve/eat, then coat the remaining half to keep some extra-crispy.)
• Serve the sauced tenders with ranch dressing or blue cheese dressing for dipping.
• Air fryer option: Preheat the air fryer to 400°F. Add the breaded tenders in a single layer (work in batches if needed). Cook 5–8 minutes, flip the tenders, spray the tops with cooking spray, and cook another 5–8 minutes or until the tenders are golden and reach 160°F internal temperature. Toss cooked tenders in the Buffalo sauce and serve with ranch or blue cheese dressing.