Introduction:
If you’re looking for the ultimate comfort food with a crispy, cheesy, and savory bite, these Crack Chicken Tenders are your new go-to!
Loaded with ranch, cheddar, bacon, and a crunchy breadcrumb coating, they’re seriously addictive.
Whether you’re making them for a family dinner, game day snack, or party platter, these tenders will disappear fast.
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 bacon.
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika.
¼ tsp black pepper
Cooking spray.
Instructions:
Preheat the oven to 375°F (190°C).
Prepare the coating mixture:
In a mixing bowl, blend the ranch dressing, shredded cheddar, and softened cream cheese until smooth.
Add the garlic powder, onion powder, paprika, and black pepper, then mix well.
Prepare the chicken tenders:
Dip each chicken tender into the creamy mixture, ensuring full coverage.
Coat with breadcrumbs and bacon:
In a shallow dish, combine panko breadcrumbs and crumbled bacon.
Roll the coated tenders in the breadcrumb mixture, pressing gently so it sticks.
Bake the chicken tenders:
Arrange the tenders on a parchment-lined or greased baking rack.
Lightly spray with cooking spray for extra crispiness.
Bake for 20-25 minutes until the chicken is cooked through and crispy golden.
Serve:
Enjoy the Crack Chicken Tenders hot with ranch, BBQ, or your favorite dip!
Made with love, served with joy!
Sure! Here’s the full section with variations, storage, and serving suggestions:
Variations:
Spicy Crack Chicken Tenders: Add 1 teaspoon of cayenne pepper or hot sauce to the creamy mixture for a fiery twist.
Keto-friendly version: Replace panko breadcrumbs with crushed pork rinds or almond flour to make this recipe low-carb.
Buffalo Crack Chicken: Mix buffalo sauce into the ranch-cream cheese blend and drizzle more buffalo sauce over the baked tenders.
Honey Garlic Version: Add a tablespoon of honey and a teaspoon of minced garlic to the creamy mixture for a sweet and savory flavor.
Storage:
In the fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to keep them crispy.
In the freezer: Freeze the fully baked tenders on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Reheat directly from frozen at 375°F (190°C) until heated through and crispy.
Serving Suggestions:
Serve these tenders with classic ranch dressing, BBQ sauce, or spicy sriracha mayo on the side.
Pair them with coleslaw, sweet potato fries, or a crisp garden salad for a complete meal.
They also make a fantastic filling for wraps, sandwiches, or even sliced on top of a hearty salad bowl.
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Here’s a nice FAQ section you could add for your Crack Chicken Tenders recipe:
Frequently Asked Questions About Crack Chicken Tenders
1. Can I use chicken breasts instead of tenders?
Yes! Simply cut boneless, skinless chicken breasts into strips to mimic tenders.
2. Can I make this recipe in an air fryer?
Absolutely. Cook the tenders at 375°F (190°C) in the air fryer for about 15-18 minutes, flipping halfway through for even crispiness.
3. Can I prep these ahead of time?
Yes, you can coat the tenders and store them covered in the fridge for up to 8 hours before baking.
4. How do I make them extra crispy?
For an ultra-crispy crust, lightly toast the panko breadcrumbs in a skillet with a little butter before coating the tenders.
5. What dipping sauces go best with these tenders?
They pair perfectly with ranch, honey mustard, BBQ sauce, or even buffalo sauce for a spicy kick!
Would you like me to also add storage tips or a section for variations (like spicy or keto-friendly versions)?