Crispy Cheddar Cheese Chicken Tenders (Print version)

Baked chicken tenders coated with cheddar, buttery crumbs, and panko for a crisp, cheesy crust without frying.

# Ingredients:

For the chicken tenders

01 - 1 1/2 lb (680 g) chicken tenderloins
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup (115 g) finely shredded sharp cheddar cheese
05 - 1 cup (60 g) panko breadcrumbs
06 - 1 cup (85 g) crushed buttery crackers
07 - 1 tablespoon ranch seasoning mix
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - Oil spray, for baking

For serving

13 - Ranch dressing, honey mustard, or barbecue sauce
14 - Chopped parsley, optional

# Instructions:

01 - Preheat the oven to 425°F. Set a wire rack over a rimmed baking sheet and coat the rack with oil spray.
02 - In a shallow dish, combine the cheddar, panko, crushed crackers, ranch seasoning, garlic powder, paprika, salt, and pepper.
03 - In a second shallow dish, whisk the eggs and milk until smooth. Pat the chicken tenderloins dry with paper towels.
04 - Dip each tender in the egg mixture, let the excess drip off, then press into the cheddar crumb mixture until well coated. Place on the prepared rack.
05 - Spray the tops lightly with oil. Bake for 16-20 minutes, turning once, until the coating is golden and the chicken reaches 165°F in the thickest part.
06 - Let the tenders rest for 3 minutes. Sprinkle with parsley if using and serve with ranch, honey mustard, or barbecue sauce.

# Good to know:

01 - Best served hot while the cheddar crumb coating is crisp.
02 - Use a wire rack for the crunchiest baked texture.
03 - Cook chicken to 165°F for food safety.

Back