Crack Chicken Tenders
These Crack Chicken Tenders are irresistibly crispy, juicy, and packed with bold ranch, cheese, and bacon flavors. Coated in a creamy ranch mixture and baked to golden perfection, they make the perfect easy dinner, game-day snack, or meal prep option!
Ingredients
- 1 lb 450g chicken tenders
- 1 cup 240ml buttermilk (for soaking, optional)
- 1 cup 100g shredded cheddar cheese
- ½ cup 60g grated Parmesan cheese
- ½ cup 50g cooked bacon, crumbled
- 1 packet 1 oz dry ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 cup 120g panko breadcrumbs
- 2 tablespoons melted butter
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease it lightly.
Marinate the Chicken (Optional):
- Soak chicken tenders in buttermilk for 30 minutes to 1 hour for extra tenderness.
Prepare the Coating:
- In a bowl, mix cheddar cheese, Parmesan cheese, crumbled bacon, ranch seasoning, garlic powder, onion powder, smoked paprika, and black pepper.
- Stir in panko breadcrumbs and melted butter for extra crispiness.
Coat the Chicken:
- Remove chicken from buttermilk (if marinated) and coat each piece evenly in the breadcrumb mixture, pressing to adhere.
Bake the Chicken:
- Arrange coated chicken tenders on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- For extra crispiness, broil for 2 minutes at the end.
Serve & Enjoy:
- Serve hot with ranch dressing, honey mustard, or your favorite dip.
Notes
- Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
- For Extra Crispiness: Double coat the tenders in the breadcrumb mixture.
- Use Chicken Thighs: Swap chicken tenders for boneless thighs for juicier results.
- Storage: Store in an airtight container in the fridge for 3 days, or freeze for up to 3 months.