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Close-up of crispy, golden-brown Crack Chicken Tenders, perfect for a flavorful and easy meal.

ULTIMATE CRACK CHICKEN TENDERS

These Crack Chicken Tenders are an explosion of creamy, cheesy, bacony, ranch-infused flavor that's incredibly addictive. Easy to prepare and versatile, they're perfect for a quick weeknight dinner, a crowd-pleasing appetizer, or a fun snack. Crispy on the outside, juicy on the inside, even the pickiest eaters will devour these tenders!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Chicken Tenders
  • 8 oz Cream Cheese, softened
  • 1 packet Ranch Dressing Mix
  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Cooked and Crumbled Bacon
  • 1/4 cup Chopped Green Onions
  • 1/2 cup All-Purpose Flour
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Eggs, beaten
  • 1 cup Panko Bread Crumbs
  • Cooking Spray

Equipment

  • baking sheet
  • parchment paper or silicone baking mat
  • Air fryer (optional)
  • Shallow dishes (3)
  • Large bowl
  • mixing bowls
  • measuring cups and spoons
  • paper towels
  • whisk
  • spoon or spatula
  • Meat thermometer (optional)

Method
 

  1. Pat the chicken tenders dry with paper towels.
  2. In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
  3. In a separate shallow dish, beat the eggs.
  4. In a third shallow dish, place the panko bread crumbs.
  5. In a large bowl, combine the softened cream cheese, ranch dressing mix, cheddar cheese, bacon, and green onions. Mix well until everything is evenly distributed.
  6. Take each chicken tender and dredge it in the flour mixture, making sure to coat it completely.
  7. Dip the floured tender into the beaten eggs, allowing any excess to drip off.
  8. Coat the egged tender in the panko bread crumbs, pressing gently to help them adhere.
  9. Once the chicken tender is breaded, take a spoonful of the crack chicken mixture and spread it evenly over the top of the tender.
  10. Preheat oven to 375°F (190°C) or air fryer to 375°F (190°C).
  11. Line a baking sheet with parchment paper or a silicone baking mat if baking.
  12. Place the prepared tenders on the baking sheet, leaving a little space between each one, or in the air fryer basket in a single layer.
  13. Lightly spray the tops of the tenders with cooking spray.
  14. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. If air frying, air fry for 12-15 minutes, or until the chicken is cooked through and the coating is golden brown and crispy, flipping halfway through.
  15. Let the tenders cool slightly before serving.
  16. Serve with your favorite dipping sauces.

Notes

Patting the chicken tenders dry is crucial for getting a crispy coating. Use softened cream cheese for easy mixing. Don't overcrowd the baking sheet or air fryer. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Experiment with different toppings, such as jalapenos or different cheeses. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-10 minutes. Spicy variation: Add cayenne pepper or diced jalapenos. Cheesy variation: Use a blend of mozzarella, Monterey Jack, or pepper jack. Ranch-free variation: Substitute ranch with sour cream or Greek yogurt and add dill, parsley, and garlic powder. Crack Chicken Tender Bites: Cut tenders into smaller pieces before breading.