Crack Chicken Tenders
Getting dinner on the table can be tough when everyone wants something tasty and quick. These genius crack chicken tenders are crispy, flavorful, and ready in no time.
Ingredients: Crack Chicken Tenders
1 lb. chicken tenders
½ cup mayonnaise
½ cup Parmesan cheese, grated
1 packet Ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup Ritz crackers, crushedCook Mode Prevent your screen from going dark
Instructions: Crack Chicken Tenders
Preheat and prep:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix the coating:
In a medium bowl, combine the mayonnaise, grated Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder. Stir until the mixture is smooth and well blended.
Coat the chicken:
Dip each chicken tender into the mayonnaise mixture, making sure it is fully coated. Then dredge the coated tender in the crushed Ritz crackers, pressing gently to ensure the crumbs stick well.
Arrange and bake:
Place the coated chicken tenders on the prepared baking sheet, spacing them evenly for proper cooking. Bake in the preheated oven for 20–25 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Cool and serve:
Allow the tenders to rest for a few minutes before serving. Enjoy them with your favorite dipping sauce.
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If you haven’t tried Crack Chicken Tenders yet, you’re seriously missing out on what might just become your new favorite go-to snack or dinner. These little beauties are coated in a creamy Parmesan and Ranch seasoning mix that somehow makes every bite crispy, tangy, and downright addictive. I remember the first time I made these—they were supposed to be just a quick snack, but by the time they were done, my whole family was hovering around the oven, waiting for their turn. Honestly, if I’m honest, I may have eaten a couple right off the pan while no one was looking (don’t judge). The best part? Baking instead of frying means less mess and way less guilt, which is a win in my book.
Detailed Ingredients with measures: Crack Chicken Tenders
- 1 lb. chicken tenders
- ½ cup mayonnaise
- ½ cup Parmesan cheese, grated
- 1 packet Ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup Ritz crackers, crushed
Prep Time: Crack Chicken Tenders
10 minutes
Cook Time, Total Time, Yield
Bake Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4 Chicken Tenders
There’s something oddly satisfying about the way the mayonnaise and Parmesan mix clings onto the chicken — like a tasty blanket of goodness just waiting for the crunch of those crushed Ritz crackers. I once got a little too enthusiastic pressing the crumbs on, and yep—you guessed it—a few crackers fell all over my kitchen floor. Guess who got a “snack” cleaning up crumbs later? (Me.) But honestly, a little mess is part of the fun when you’re making something this yummy.
Once you coat each tender, line ’em up on a baking sheet like little golden soldiers, giving them a bit of space to crisp up. The smell while they bake? Oh man. It’s a mix of cheesy, garlicky, ranchy goodness that makes waiting almost impossible. Don’t rush it though—20 to 25 minutes is key to getting that perfect crunch and juicy interior.
I always let the tenders cool for a few minutes because the last thing you want is to burn your tongue on that first eager bite—speaking from experience here. These are fantastic dipped in ranch dressing (of course), honey mustard, or even a little sriracha mayo if you’re feeling spicy.
So whether you’re looking for a snack to sneak during game night or a main dish that won’t have you slaving over the stove, Parmesan Ranch Chicken Tenders are a winner. Just remember, no matter how messy the kitchen looks afterward, the smiles and happy bellies make it all worth it. Give ’em a try—you might just find yourself “accidentally” eating half before they even hit the table.
Detailed Directions and Instructions
Preheat and prep
Go ahead and set your oven to 375°F (190°C). While it’s heating up, line that baking sheet with parchment paper or just give it a light buttering or spray—trust me, this little step saves you from lots of sticky chicken drama later.
Mix the coating
Grab a medium bowl and toss in the mayo, grated Parmesan, Ranch seasoning packet, garlic powder, and onion powder. Whisk it all up until it looks nice and creamy—no giant lumps, just a smooth, tasty spread that’s about to hug your chicken like a flavor bear.
Coat the chicken
Here’s where things can get a bit messy but fun—dip each chicken tender into that cheesy ranch goodness, making sure it’s fully covered (don’t be shy, go all in). Then, roll it in crushed Ritz crackers. If you press the crackers gently while coating, they’ll stick better. Side note: I always crush my crackers right in the bag because who needs extra dirty dishes? Just smash them with your hands or a rolling pin and move on.
Arrange and bake
Place each coated tender on your prepped sheet, giving a little breathing room between them — this helps them get that perfect golden crisp instead of stewing in their own steam. Bake for 20–25 minutes, or until you see a gorgeous golden crust and the chicken’s internal temperature hits 165°F (74°C). If you forget to check the temp (been there!), just poke the thickest part—if the juices run clear, you’re good to go.
Cool and serve
Patience is a virtue here, friends. Let those tenders rest for a few minutes after baking. It’s tempting to dive right in, but the coating firms up a bit and your mouth will thank you. Serve with whatever dip makes your heart happy—ranch, honey mustard, or even a spicy sriracha mayo. Pure bliss.
Notes
Use whatever crackers you have
Ritz are classic and buttery, but if you’ve got something else on hand (like buttery breadcrumbs or another cracker), don’t sweat it. Just crush ’em fine and press well.
Mayonnaise magic
If mayo’s not your jam, a mix of sour cream and a little mustard can work. It won’t be *exactly* the same but still gives a creamy coating that holds crumbs.
Don’t overcrowd your pan
Squishing the tenders too close together? Rookie mistake! You want crispy edges all around, so some elbow room is a must.
Freeze leftovers (if they last!)
Once cooled, these tenders freeze well. Just pop them in an airtight container with parchment in between layers. Reheat in a hot oven or air fryer to get the crunch back.
Watch your oven temps
Ovens can lie! If your tenders brown too fast, turn the heat down a bit. Too slow? Give it a little more time. Cooking is an adventure, not a race!
Cook techniques
Preheating the oven
Always start by preheating your oven to the right temperature—in this case, 375°F (190°C). It might sound obvious, but if you toss those tenders in too soon, they won’t brown properly, and nobody wants soggy chicken. I learned this the hard way once when I got distracted by a phone call and shoved everything in early. Ended up with pale chicken that looked as sad as my Monday mood.
Mixing the coating
Getting the mayonnaise, Parmesan, Ranch seasoning, garlic, and onion powders smoothly blended is your golden ticket. Don’t just dump everything in and hope for the best. Stir it well until you have a creamy, even sauce—thicker bits of Parmesan floating around are okay, though. They add a little texture that’s actually kinda nice. Bonus tip: I sometimes sneak in a pinch of black pepper if I feel fancy.
Coating the chicken
This step can get messy real fast, but that’s part of the fun. Dip each tender into the creamy mixture, then roll it in the crushed Ritz crackers. Press the crumbs gently so they cling well—that’s the secret to that satisfying crunch. If you’re like me and tend to get crumbs everywhere (kitchen floor included), just laugh it off and sweep later. My dog loves the cleanup crumbs session.
Baking to perfection
Space out the tenders on your lined sheet so they bake evenly. If they’re cramped, the coating steams instead of crisps, which nobody wants. Bake for 20 to 25 minutes until golden brown and your trusty meat thermometer reads 165°F (74°C) inside. I once guessed without a thermometer and ended up with just slightly underdone chicken—awkward family dinner moment. Lesson learned: no shortcuts here.
Cooling before serving
Let those tenders rest for a few minutes before diving in. Right out of the oven, the coating is crunchy but the inside is blazing hot and can burn your tongue (not that I’ve done that multiple times or anything). Patience here is key, trust me.
FAQ
Can I use regular crackers instead of Ritz?
Absolutely! Ritz crackers give a buttery, slightly salty punch, but plain or salted crackers work fine too. Just crush them finely. If you try breadcrumbs or panko, it changes the texture but still tasty. I’ve improvised with what I had on hand plenty of times.
Is it okay to use frozen chicken tenders?
You can, but make sure to thaw them completely before coating and baking. I tried freezing the whole batch once and ended up with uneven cooking. Nobody wants chewy chicken surprises.
Can I fry these instead of baking?
Sure! Frying will give extra crunch and flavor but watch your oil temperature carefully to avoid greasy or burnt tenders. Baking is a bit easier and cleaner in my experience, especially when juggling other dinner prep.
What dipping sauces go best with Parmesan Ranch Tenders?
You can’t go wrong with ranch (yeah, again), honey mustard, or even a spicy sriracha mayo. Sometimes I mix sour cream and a bit of hot sauce for a quick creamy dip. Play around and find what tickles your taste buds!
How do I store leftovers?
Keep them in an airtight container in the fridge and try to eat within 2 days for best crispness. Reheat in the oven or toaster oven, not the microwave, if you want to keep that lovely crunchy coating instead of a soggy mess. I’ve made the mistake of nuking them and regretted it instantly.
Conclusion
These Parmesan Ranch Chicken Tenders have quickly become a go-to in my kitchen whenever I want something that’s just a little bit special but still super simple. There’s something about that creamy, cheesy coating paired with the crispy Ritz cracker crust that just hits all the right notes. I won’t lie—sometimes I get a little impatient and sneak a tender straight out of the oven before it’s cooled down, and yep, it’s worth the minor burn on the roof of my mouth. Hey, kitchen adventures!
They’re perfect for nights when you want comfort food without the deep-fryer mess, or even as a crowd-pleasing snack when friends drop by unannounced. I’ve found that keeping the dipping sauces simple—think classic ketchup, honey mustard, or even a spicy ranch—lets the tenders shine without overpowering them. Plus, baking these beauties means a little less guilt, so you can sneak in another tender or two without the usual food drama.
If you’re anything like me, sometimes life gets a bit chaotic, and these chicken tenders are a lifesaver because they come together in under 40 minutes. Whether it’s a last-minute family dinner or a casual hangout, this recipe feels like a warm hug from the kitchen, comforting and reliable. And even on those hectic days when things go sideways—maybe your Ritz crackers got a little chunky or the coating isn’t perfectly even—it still tastes like a winner. Seriously, don’t stress the little things.
