Ingredients
Scale
For the Chicken Tenders:
- 1.5 lbs chicken tenders (or boneless chicken breast cut into strips)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup grated cheddar cheese
- 1 packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking oil or spray (for frying or baking)
For the Crack Sauce (optional):
- ½ cup cream cheese, softened
- ¼ cup ranch dressing
- ½ cup shredded cheddar cheese
- 2–3 tablespoons milk (for desired consistency)
Instructions
- Prepare the Coating: In one bowl, combine flour with a pinch of salt and pepper. In a second bowl, whisk the eggs. In a third bowl, mix panko breadcrumbs, grated cheddar, ranch seasoning, garlic powder, and paprika. This layered coating creates that perfect crunch we love in chicken tenders.
- Coat the Chicken: Pat the chicken tenders dry with a paper towel. Dip each tender first into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, pressing lightly to ensure the coating sticks.
- Cook the Tenders:
- Baking: Preheat your oven to 400°F (200°C). Arrange the coated chicken tenders on a greased baking sheet and spray lightly with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- Air Frying: Preheat your air fryer to 375°F (190°C). Cook the tenders in a single layer for 10-12 minutes, flipping halfway.
- Frying: Heat about an inch of oil in a skillet over medium heat. Fry the tenders in batches for 3-4 minutes on each side until golden and crispy. Drain on paper towels.
- Prepare the Crack Sauce (Optional): In a skillet over low heat, combine softened cream cheese, ranch dressing, shredded cheddar, and milk. Stir until smooth and creamy. Serve alongside the tenders for dipping.
- Serve: Plate your Crack Chicken Tenders with the crack sauce or your favorite dipping sauces. Garnish with fresh parsley or a sprinkle of extra cheese if desired.
Notes
- Double-Coating: For an extra-crispy exterior, repeat the egg and breadcrumb steps.
- Marinate the Chicken: Soaking the tenders in buttermilk for 30 minutes prior to coating adds moisture and tenderness.
- Avoid Overcrowding: Whether baking, air frying, or frying, cook in batches to ensure even crispiness.
- Keep Warm: If cooking in batches, keep finished tenders warm in a 200°F oven until all are ready to serve.