Crack Chicken Tenders
Crispy on the outside and soft on the inside, these chicken tenders are coated with a flavorful ranch mix, cheddar, and Parmesan, making them a tasty snack or fast weeknight meal.
Ingredients
Chicken and Coating
- 1.5 pounds chicken tenders Trimmed and ready to use.
- 1 cup plain Greek yogurt (or mayonnaise) Acts as a base for coating the chicken.
- 1 ounce ranch seasoning mix Provides that iconic flavor.
- 1 cup shredded cheddar cheese Adds gooey, cheesy goodness.
- 0.5 cup grated Parmesan cheese For extra savory depth.
- 0.5 cup crushed Ritz crackers (or panko breadcrumbs) Creates a crispy crust.
- 0.5 teaspoon garlic powder Enhances flavor.
- 0.25 teaspoon paprika Adds a touch of smokiness.
- 0.25 teaspoon black pepper For a subtle kick.
- to taste Cooking spray or olive oil To help achieve golden perfection.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray or brush with oil.
- In a bowl, mix Greek yogurt (or mayo) with the ranch seasoning until smooth.
- In another bowl, mix crushed Ritz crackers (or panko), shredded cheddar, grated Parmesan, garlic powder, paprika, and black pepper.
- Dip each chicken tender into the yogurt mixture, then press into the cheese and cracker mix so it sticks.
- Place coated tenders on the prepared baking sheet with space between them.
Cooking
- Spray the tenders lightly with cooking spray or drizzle a little oil.
- Bake for 15–20 minutes, or until the chicken reaches 165°F (74°C) and the crust is golden and crisp. Flip once halfway for extra even browning.
Serving
- Let the tenders rest for 2 minutes, then serve warm with your favorite dip.
Notes
Cool the tenders to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. To reheat, bake at 375°F (190°C) for 8–10 minutes or until hot and crisp. For longer storage, freeze cooked tenders in a single layer on a tray, then move to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F until heated through.
