Crack Chicken Tenders
Crack Chicken Tenders combine ranch seasoning, cheddar cheese, and a crunchy coating for a family-friendly meal that’s better than takeout.
Ingredients
- 1 ½ lbs 680g chicken tenders (or boneless, skinless chicken breasts, cut into strips)
- 1 cup 240g plain Greek yogurt (or mayonnaise)
- 1 oz 28g ranch seasoning mix (1 packet)
- 1 cup 100g shredded cheddar cheese
- ½ cup 50g grated Parmesan cheese
- ¾ cup 60g crushed Ritz crackers (or panko breadcrumbs)
- 1 tsp 3g garlic powder
- 1 tsp 2g smoked paprika
- ¼ tsp 1g black pepper
- Cooking spray or olive oil for baking
Instructions
Preheat the Oven
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or place a wire rack on it, lightly coated with cooking spray.
Prepare the Coating
- In a large bowl, I mix 1 cup Greek yogurt with 1 oz ranch seasoning until smooth. In a shallow dish, I combine 1 cup shredded cheddar, ½ cup Parmesan, ¾ cup crushed Ritz crackers, 1 tsp garlic powder, 1 tsp smoked paprika, and ¼ tsp black pepper for flavorful Crack Chicken Tenders.
Coat the Chicken
- I dip each chicken tender in the yogurt mixture, ensuring it’s fully coated, then press it into the cheese-cracker mixture, coating evenly. I place the tenders on the prepared baking sheet or wire rack.
Bake to Perfection
- I lightly spray the tops with cooking spray for extra crispiness. I bake for 25–30 minutes, flipping halfway, until golden and cooked through (internal temperature 165°F).
Serve
- I serve the tenders hot with dipping sauces like honey mustard or barbecue, savoring their cheesy crunch.
Notes
- Choose Fresh Ingredients: Use freshly shredded cheese for better melting and flavor. Pre-shredded cheese can contain anti-caking agents that affect texture.
- Don’t Overcoat: Avoid overly thick coatings to ensure the crust adheres properly and crisps up evenly.
- Customize the Seasoning: Add a pinch of cayenne pepper or Italian herbs for a personalized twist.