Crack Chicken Tenders
These easy Baked Crack Chicken Tenders are coated in a crispy, cheesy crust made with ranch seasoning, cheddar, and crackers! An addictive, family-friendly dinner that's baked, not fried.
Servings: 4 servings
Calories: 420kcal
Equipment
- Baking Sheet
- Parchment Paper or Wire Rack For best crispiness.
- Two Medium Bowls For wet and dry mixes.
- Tongs For handling chicken.
Ingredients
- 1.5 lbs chicken tenders
- 1 cup plain Greek yogurt or mayonnaise
- 1 packet (1 oz) dry ranch seasoning mix
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup finely crushed Ritz crackers or panko
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top (optional for crispiness). Lightly grease with cooking spray.
- In a bowl, mix Greek yogurt and ranch seasoning. In a separate shallow dish, combine cheddar, Parmesan, crushed crackers, garlic powder, and paprika.
- Pat chicken dry. Dip each tender in the yogurt mixture, then press firmly into the cheese-cracker mix to coat evenly. Place on the prepared baking sheet.
- Lightly spray the tops of the coated tenders with cooking spray. Bake for 18-22 minutes until golden brown and chicken is cooked through (165°F internal temperature).
- Let cool for 5 minutes. Serve hot with ranch, honey mustard, or your favorite dipping sauce.
Notes
Pro Tips: For the crispiest results, place the coated tenders on a wire rack set over a baking sheet—this allows hot air to circulate all around. Crush your crackers very finely for a coating that adheres perfectly. Shred your own cheddar cheese from a block; it melts and sticks much better than pre-shredded cheese. To ensure even cooking, cut chicken breasts into uniform strips if using them instead of tenders. For a flavor boost, let the yogurt-ranch coated chicken sit for 10 minutes before adding the dry coating. These reheat beautifully in an air fryer at 375°F for 3-4 minutes to restore crispiness.