Description
These addictively delicious Crack Chicken Tenders feature juicy chicken coated in crispy panko breading mixed with ranch seasoning and sharp cheddar cheese. Baked or fried, they’re ready in 25 minutes and guaranteed to disappear fast!
Ingredients
2 pounds chicken tenderloins (12–14 tenders)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1 packet (1 oz) ranch seasoning mix
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Cooking spray or 3 tablespoons olive oil (for baking)
Vegetable oil for frying (if frying)
Ranch dressing for serving
Optional: BBQ sauce, honey mustard, hot sauce, fresh parsley
Instructions
1. Remove white tendon from each tender if present. Pat chicken completely dry with paper towels.
2. Season both sides of tenders with salt and pepper.
3. Set up breading station with three shallow dishes: (1) flour, (2) eggs beaten with milk, (3) panko mixed with ranch seasoning, cheddar cheese, garlic powder, onion powder, and paprika.
4. For Baking: Preheat oven to 425°F. Line baking sheet with parchment paper and spray with cooking spray.
5. Dredge each tender in flour, coating completely and shaking off excess.
6. Dip in egg mixture, letting excess drip off.
7. Press firmly into panko-cheese mixture, coating all sides completely. Place on prepared baking sheet.
8. For Baking: Arrange tenders without touching. Spray tops with cooking spray. Bake 12-15 minutes, flip carefully, spray again, bake 10-12 more minutes until golden brown and crispy.
9. For Frying: Heat 2 inches vegetable oil to 350°F. Fry in batches of 3-4 for 3-4 minutes per side until deep golden brown. Drain on wire rack.
10. Check internal temperature reaches 165°F in thickest part using instant-read thermometer.
11. Let rest 3-5 minutes before serving. Serve hot with ranch dressing and other dipping sauces.
Notes
Pat chicken very dry before breading—moisture prevents coating from adhering.
Press panko mixture firmly onto chicken for coating that stays put.
When baking, spray with cooking spray for golden, crispy coating—don’t skip this step.
Maintain 350°F oil temperature when frying for perfect texture.
Drain fried tenders on wire rack, not paper towels, to keep crispy.
Use instant-read thermometer—chicken must reach 165°F for food safety.
Reheat in 375°F oven, never microwave, to maintain crispiness.
Freeze breaded uncooked tenders up to 2 months. Bake from frozen, adding 5-7 minutes.
For air fryer: Cook at 400°F for 10-12 minutes, flip, cook 8-10 more minutes.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course, Chicken, Appetizer
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 tenders
- Calories: 385
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
Keywords: crack chicken tenders, ranch chicken tenders, crispy chicken, baked chicken tenders, easy dinner recipe