Easy Crack Chicken Tenders Recipe (Print version)
Chicken tenders coated in a ranch cream cheese mixture, rolled in parmesan panko, and baked until crispy golden. Ready in 35 minutes. Kids and adults both go back for more.
# Ingredients:
For the chicken
01 -
1.5 lbs (680 g) chicken tenders, about 10 to 12 pieces
02 -
1/2 tsp garlic powder
03 -
1/4 tsp smoked paprika
04 -
Salt and black pepper to taste
For the crack coating
05 -
4 oz (115 g) cream cheese, softened to room temperature
06 -
1 oz (28 g) packet ranch seasoning mix
07 -
1/4 cup (28 g) shredded sharp cheddar cheese, plus 1/4 cup more for topping
08 -
3 strips bacon, cooked and crumbled
09 -
1 tablespoon sour cream
For the crust
10 -
1 cup (90 g) panko breadcrumbs
11 -
1/4 cup (25 g) grated parmesan cheese
12 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Heat the oven to 400°F (200°C). Place a wire rack on a parchment-lined baking sheet and coat it with nonstick spray.
02 -
In a medium bowl, stir together the softened cream cheese, ranch seasoning packet, 1/4 cup shredded cheddar, crumbled bacon, and sour cream until completely smooth. Taste and adjust salt if needed.
03 -
Pat the chicken tenders dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and black pepper.
04 -
Spread about 1 tablespoon of the cream cheese mixture onto the flat side of each tender. Mix the panko and grated parmesan in a shallow bowl, then press each tender, coating-side down, firmly into the mixture so the crust adheres in a solid layer.
05 -
Arrange the tenders crust-side up on the prepared rack. Drizzle the melted butter evenly over all of them. Bake 20 to 22 minutes until the crust is deep golden and the chicken reads 165°F (74°C) on an instant-read thermometer.
06 -
Scatter the remaining 1/4 cup shredded cheddar over the tops. Broil for 1 to 2 minutes until melted and lightly bubbling. Watch closely so it does not burn.
# Good to know:
01 -
Best served immediately while the crust is still crisp.
02 -
Fully softened cream cheese is essential for a smooth coating that spreads without tearing the chicken.