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Crack Chicken Tenders

These Crack Chicken Tenders combine ranch seasoning, sharp cheddar, crispy bacon, and a perfectly crunchy coating for a crowd-pleasing dish that is sure to be addictive.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Buttermilk Marinade
  • 700 g 700g (about 1.5 lbs) chicken tenders or boneless chicken breasts cut into strips of roughly 2cm wide and 10–12cm long
  • 1 cup 1 cup (240ml) buttermilk
  • 1 tablespoon 1 tablespoon ranch seasoning mix (from a packet or homemade)
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon onion powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon black pepper
For the Crack Coating
  • 115 g 115g (4oz) full-fat cream cheese, softened to room temperature
  • 1 cup 1 cup (100g) panko breadcrumbs Use panko for best results.
  • 1/2 cup 1/2 cup (55g) sharp cheddar cheese, finely shredded
  • 6 strips 6 strips of cooked bacon, finely crumbled (about 1/2 cup crumbled) Use crispy bacon.
  • 2 tablespoons 2 tablespoons ranch seasoning mix
  • 1 teaspoon 1 teaspoon smoked paprika
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon onion powder
  • 1/4 teaspoon 1/4 teaspoon cayenne pepper (optional) Adjust to taste.
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon black pepper
  • 2 tablespoons 2 tablespoons neutral oil (for drizzling over tenders before baking, or for frying)
For the Dipping Sauce
  • 1/2 cup 1/2 cup (115g) sour cream or mayonnaise
  • 2 tablespoons 2 tablespoons ranch seasoning mix
  • 1 tablespoon 1 tablespoon fresh chives or spring onion, finely sliced
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Cut the chicken breasts into strips if using whole breasts — aim for pieces roughly 2cm wide and 10–12cm long.
  2. In a large zip-lock bag or a bowl, combine the buttermilk, ranch seasoning, garlic powder, onion powder, salt, and pepper. Whisk or squeeze to combine, then add the chicken pieces.
  3. Seal the bag or cover the bowl with cling film and refrigerate for a minimum of 30 minutes, though 2 hours gives significantly better results.
Baking Setup
  1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper and place a wire rack on top.
  2. Spray the wire rack lightly with cooking oil spray.
Prepare the Coating
  1. Remove the softened cream cheese from the fridge and mix with ranch seasoning.
  2. Combine panko breadcrumbs, cheddar cheese, crumbled bacon, remaining ranch seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
Coating the Tenders
  1. Remove marinated chicken and spread a thin layer of cream cheese over each tender.
  2. Press into the panko mixture to coat evenly.
Baking the Tenders
  1. Place both coated tenders on the prepared wire rack and drizzle with oil.
  2. Bake for 18–22 minutes until golden amber and crispy.
Dipping Sauce Preparation
  1. In a bowl, mix sour cream or mayonnaise with ranch seasoning, chives, lemon juice, salt, and pepper.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For the best crunch, reheat in the oven or air fryer. These tenders can be frozen before baking.