Crack Chicken Tenders
These Crack Chicken Tenders are crispy, cheesy, and packed with ranch seasoning. Whether baked, air-fried, or deep-fried, they make the perfect meal or snack!
Equipment
- Baking Sheet
- Air Fryer (optional)
- Deep Fryer (optional)
Ingredients
Chicken Tenders
- 1 lb chicken tenders or sliced chicken breast
- ½ cup buttermilk or regular milk with 1 tbsp lemon juice
Coating Mixture
- 1 packet ranch seasoning mix
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs for extra crunch
- 6 slices cooked, crumbled beef bacon optional but highly recommended
- 2 large eggs
- ½ tsp paprika adds a subtle kick
- cooking spray or oil for baking/frying
Instructions
- Place the chicken tenders in a bowl and coat them with buttermilk. Let them sit for 15–30 minutes to enhance flavor and tenderness.
- Set up three bowls: one with whisked eggs, one with a mix of ranch seasoning, Parmesan, panko, and paprika, and one with flour.
- Dredge each tender in the flour, dip it into the egg wash, then coat it evenly in the breadcrumb mixture, pressing gently to help it stick.
- Choose a cooking method:
Baking: Preheat oven to 400°F (200°C), place tenders on a baking sheet, lightly spray with oil, and bake for 20–25 minutes, flipping halfway.
Air Frying: Preheat to 375°F (190°C), air fry tenders for 12–15 minutes, shaking the basket halfway.
Deep Frying: Heat oil to 350°F (175°C), fry tenders for 3–4 minutes per side until golden brown, then drain on paper towels. - Top with crumbled bacon and serve with your favorite dipping sauces like ranch, honey mustard, or buffalo sauce.
Notes
For keto-friendly tenders, swap panko breadcrumbs with crushed pork rinds or almond flour. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.