Crack Chicken Tenders
Gather the following ingredients to make delicious crack chicken tenders:
- 1 lb chicken tenders
- 1 cup ranch dressing mix
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
Directions
Follow these simple steps to make your crack chicken tenders:
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, mix the ranch dressing mix, cheddar cheese, crumbled bacon, and garlic powder.
- Step 3: Dip each chicken tender into the beaten eggs, ensuring they are well-coated.
- Step 4: Roll the chicken tenders in the ranch mixture, then coat them well with panko breadcrumbs.
- Step 5: Place the coated chicken tenders on the prepared baking sheet.
- Step 6: Bake for 20-25 minutes or until the chicken is cooked through and golden brown.
- Step 7: Allow to cool slightly before serving. Enjoy!
FAQs
1. Can I use chicken breasts instead of tenders?
Yes, chicken breasts can be sliced into strips for this recipe, but cooking time may vary slightly.
2. How can I make this recipe gluten-free?
Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
3. Can I freeze leftovers?
Absolutely! Store the cooked chicken tenders in an airtight container and freeze them for up to 2 months.
4. What can I serve with crack chicken tenders?
These tenders pair well with dipping sauces like ranch, honey mustard, or BBQ sauce and are fantastic with sides like coleslaw or potato wedges.
5. Can I make these ahead of time?
Yes, you can prepare them ahead of time and refrigerate them before baking. Bake them just before you’re ready to serve.
Conclusion
Crack chicken tenders are the perfect solution for those who crave a simple yet delicious meal. With just a handful of ingredients and minimal prep time, you can whip up this crowd-pleaser anytime. Give this recipe a try, and enjoy the delightful combination of flavors that will have your family and friends coming back for more!
Don’t say to use what type of Parmesan cheese, the kind in the green jar, as it is grated too or the kind you HAVE to grate yourself or the bag type. It times out a thick goopy mess that don’t stay on the chicken before putting in the cracker crumbs. It DID NOT turn out crispy at all nor looked anything near the picture. Should you first dip tenders in the mayo then cheese then crackers. Had to double recipe to have enough, only thing I can say positive is the flavor was good.
Thank you so much for your feedback! 😊 I’m really sorry that the recipe didn’t turn out as expected for you. You’re absolutely right—using freshly grated Parmesan or the bagged kind works better than the jarred, pre-grated version in this recipe. For a crispier texture, I would recommend dipping the tenders in mayo first, then the Parmesan, and finally the cracker crumbs. That should help the coating stick better and give a crispier result. I’m glad to hear the flavor was still good, and I really appreciate your input. I’ll make sure to update the instructions to make them clearer. Thanks again for sharing your experience! 💙