Crack Chicken Tenders

Name: Crack Chicken Tenders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ lbs chicken tenders; 1 cup ranch dressing; 1 cup shredded cheddar cheese; 8 oz cream cheese, softened; 1 cup panko breadcrumbs; ½ cup cooked and crumbled meat (e.g., bacon, sausage); ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp paprika; ¼ tsp black pepper; Cooking spray

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

These Crack Chicken Tenders are a true comfort food, packed with all the flavors you love. The crispy, golden coating on these tenders is a mix of panko breadcrumbs and a creamy ranch mixture that will leave you craving more. Topped with a sprinkle of crispy crumbled meat, they are tender on the inside and crispy on the outside. Perfect as a snack, appetizer, or main dish, these chicken tenders are bound to be a family favorite!

Why You’ll Love This Recipe

I absolutely love how juicy and cheesy these Crack Chicken Tenders turn out. The ranch dressing and cream cheese blend together beautifully, giving the chicken tenders a rich, creamy coating. I also enjoy how the panko breadcrumbs provide a crispy crunch, and the addition of crumbled meat on top takes the flavor to the next level. The best part? They are so easy to make and require just a few simple ingredients. Whether I’m serving them as a snack, appetizer, or main course, these tenders are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs chicken tenders

1 cup ranch dressing

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 cup panko breadcrumbs

½ cup cooked and crumbled meat

½ tsp garlic powder

¼ tsp paprika

½ tsp onion powder

¼ tsp black pepper

Cooking spray

Directions

Preheat Oven: I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper. I lightly coat the paper with cooking spray to help with the crispiness.

Prepare Coating Mixture: In a bowl, I mix the cream cheese, ranch dressing, shredded cheddar cheese, garlic powder, onion powder, and black pepper until smooth and creamy.

Assemble Coating Station: I spread the panko breadcrumbs out on a plate, ready to coat the chicken tenders.

Coat the Chicken: I take each chicken tender and coat it generously with the cream cheese mixture. After that, I roll it in the panko breadcrumbs until it’s evenly coated.

Arrange and Top: I arrange the coated chicken tenders on the prepared baking sheet and sprinkle crumbled meat on top of each tender.

Bake: I bake the chicken tenders for 20-25 minutes, or until they turn golden and the chicken reaches an internal temperature of 165°F.

Serve: I serve these tenders warm, often with a side of additional ranch dressing for dipping. They’re a hit every time!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Storage/Reheating

I store any leftover Crack Chicken Tenders in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat them again, I reheat them in the oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the crust remains crispy. You can also reheat them in an air fryer to keep the coating nice and crunchy!

Related Recipes:

FAQs

Can I use boneless chicken breasts instead of chicken tenders?

Yes, you can use boneless chicken breasts. Just make sure to cut them into tenders or strips before coating them.

Can I freeze Crack Chicken Tenders?

Yes, you can freeze these chicken tenders before baking. Just coat the chicken and place them on a baking sheet. Freeze for 1-2 hours, then transfer them to a freezer bag. When you’re ready to bake, cook them from frozen for 25-30 minutes.

Can I make the coating mixture ahead of time?

Absolutely! You can make the coating mixture a day ahead and store it in the fridge. Just make sure to bring it to room temperature before using it for coating the chicken.

Can I substitute the panko breadcrumbs with regular breadcrumbs?

Yes, you can substitute regular breadcrumbs if you don’t have panko. However, panko breadcrumbs tend to be crispier, so you might notice a slight difference in texture.

What kind of meat can I use for the topping?

I use cooked and crumbled bacon, but you can also use sausage or any leftover meat that you have. It’s a great way to add extra flavor and texture to the tenders!

Conclusion

These Crack Chicken Tenders are a delicious, easy-to-make dish that I always find myself coming back to. The combination of creamy ranch and cheddar with the crunchy panko coating makes for a mouthwatering meal. Whether I’m preparing them for a weeknight dinner, a party, or just because I’m craving comfort food, these tenders never disappoint. I can’t wait for you to try them.