These crack chicken tenders are the answer to busy weeknight dinners. Coated in ranch seasoning, cheddar cheese, and buttery crackers, they bake up golden and crispy with minimal effort. Kids and adults both love these cheesy tenders.
Simple ingredients you probably already have turn plain chicken into something truly craveable. No fancy techniques required—just dip, coat, and bake.
Table of Contents
Crack Chicken Tenders Ingredients
Everything you need for these crispy, cheesy tenders:
- 1½ pounds chicken tenders, trimmed
- 1 cup plain Greek yogurt (or mayonnaise)
- 1 packet (1 ounce) ranch seasoning mix
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup crushed Ritz crackers (or panko breadcrumbs)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Cooking spray or olive oil
How to Make Crack Chicken Tenders
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix the Greek yogurt and ranch seasoning in a medium bowl until smooth. In a separate bowl, combine the cheddar cheese, Parmesan, crushed crackers, garlic powder, paprika, and black pepper.
- Dip each chicken tender into the yogurt mixture, coating completely. Press the coated chicken into the cheese mixture, making sure each piece is well covered on all sides.
- Arrange the tenders on your prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up.
- Bake for 25-30 minutes, flipping halfway through. The chicken should reach an internal temperature of 165°F and the coating should be golden brown.
- Serve hot with your favorite dipping sauce—ranch, honey mustard, or barbecue all work beautifully.
Tips for Perfect Crack Chicken Tenders
Use freshly shredded cheese instead of pre-shredded for better melting and flavor. Pre-shredded varieties often contain additives that can affect the texture of your coating.
Don’t make the coating too thick. A thin, even layer crisps up better and adheres more reliably than a heavy coating that might fall off during baking.
Try placing the tenders on a wire rack set over your baking sheet. This allows air to circulate all around the chicken for even crispiness on all sides.
Crush your crackers finely for the best crust. Larger pieces don’t coat as evenly and can create an uneven texture.
Crack Chicken Tenders Variations
Spicy Version: Add ¼ teaspoon cayenne pepper to the cheese mixture for a gentle kick. You can also serve with a spicy ranch or sriracha mayo for dipping.
Italian Style: Swap the ranch seasoning for Italian seasoning and use mozzarella instead of cheddar. Add a pinch of dried basil to the coating for extra flavor.
Extra Crispy: Use panko breadcrumbs instead of Ritz crackers for an even crunchier exterior. You can also add an extra light spray of oil before baking.
What to Serve With Crack Chicken Tenders
These tenders pair wonderfully with simple sides. A crispy lemon garlic chicken makes another great option if you’re looking for more chicken recipes with bold flavors.
Fresh green salad with a light vinaigrette balances the richness of the cheesy coating perfectly. Add cherry tomatoes and cucumber for extra crunch.
Roasted vegetables like broccoli, green beans, or asparagus make healthy, easy sides that cook at the same temperature.
Sweet potato fries offer a slightly sweet contrast to the savory, cheesy chicken. They’re also a hit with kids.
For another easy weeknight dinner idea, try our easy chicken fajitas—another family favorite that comes together quickly.
Storage and Reheating
Store cooled tenders in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before sealing to prevent sogginess.
To freeze, arrange tenders in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months.
Reheat in a 350°F oven or air fryer for best results. The oven takes about 10-12 minutes, while an air fryer needs just 5-7 minutes at 375°F. This method brings back the crispy coating much better than a microwave.
Crack Chicken Tenders
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix the Greek yogurt and ranch seasoning in a medium bowl until smooth. In a separate bowl, combine the cheddar cheese, Parmesan, crushed crackers, garlic powder, paprika, and black pepper.
- Dip each chicken tender into the yogurt mixture, coating completely. Press the coated chicken into the cheese mixture, making sure each piece is well covered on all sides.
- Arrange the tenders on your prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up.
- Bake for 25-30 minutes, flipping halfway through. The chicken should reach an internal temperature of 165°F and the coating should be golden brown.
- Serve hot with your favorite dipping sauce—ranch, honey mustard, or barbecue all work beautifully.
Notes
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Yes, just slice chicken breasts into strips about ½ inch thick. The cooking time may need to be adjusted slightly depending on thickness—check that internal temperature reaches 165°F.
What’s the best dipping sauce for these tenders?
Classic ranch is always a winner, but honey mustard, barbecue sauce, or even a spicy sriracha mayo all complement the cheesy coating nicely. Let everyone pick their favorite.
Can I make these in an air fryer?
Absolutely. Cook at 375°F for 12-15 minutes, flipping halfway through. The air fryer makes them extra crispy with even less oil.
Are these good for meal prep?
Yes. Store cooked tenders in individual portions with some cut vegetables for grab-and-go lunches. They reheat well and stay tasty throughout the week.
Can I make the coating ahead of time?
You can mix the dry coating ingredients ahead and store in an airtight container. Mix the yogurt with ranch seasoning when you’re ready to cook for best results.
