Crack Chicken Tenders are cheesy, flavorful, and perfectly crispy on the outside while staying juicy on the inside. Coated in a creamy ranch and cheddar mixture, these baked tenders are easy to make and always a hit at dinner or as a party snack.
Why You’ll Love This Recipe
I love how simple and satisfying these tenders are. They come together with everyday ingredients and pack in tons of flavor without needing to fry or use any heavy coating. The ranch-seasoned cream cheese and melty cheddar create a crave-worthy crust that’s baked to golden perfection. It’s a no-fuss recipe that feels comforting and special at the same time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken tenders or boneless skinless chicken breasts (cut into strips)
cream cheese, softened
shredded cheddar cheese
ranch seasoning mix
eggs
plain breadcrumbs or crushed crackers
salt and pepper
olive oil spray or melted butter (for baking)
directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
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In a bowl, I mix the cream cheese, shredded cheddar, and ranch seasoning until smooth.
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I season the chicken with salt and pepper.
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I dip each strip in the beaten egg, then coat it in the cheese mixture, pressing gently so it sticks. After that, I roll it in the breadcrumbs or crushed crackers.
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I place the coated tenders on the baking sheet and lightly spray with olive oil or brush with melted butter.
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I bake for 20–25 minutes, flipping halfway through, until they’re crispy, golden, and fully cooked through (internal temp of 165°F).
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I let them rest a few minutes before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes and cook time is 25 minutes, so everything’s ready in under 45 minutes.
Variations
Sometimes I add a little hot sauce or paprika to the cheese mixture for a kick of spice. When I want to change up the flavor, I swap in different shredded cheeses like mozzarella or a mild blend. I also use crushed whole grain crackers when I want something more wholesome.
storage/reheating
I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I bake them at 350°F or warm them in the air fryer to bring back the crisp texture. They can be frozen after baking—just reheat from frozen until hot throughout.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I use boneless, skinless thighs cut into strips when I want an even juicier result.
What can I use instead of breadcrumbs?
Crushed crackers, cornflake crumbs, or gluten-free breadcrumbs all work well in this recipe.
Is this recipe good for kids?
Absolutely. These tenders are full of flavor and mild enough for picky eaters. They’re perfect finger food for the whole family.
Can I make them ahead of time?
Yes, I prep and coat the tenders ahead of time, then store them in the fridge until I’m ready to bake.
What dips go well with these?
I like serving them with ranch dressing, honey mustard, or a simple yogurt-based dip. They’re also great on their own.
Conclusion
Crack Chicken Tenders are cheesy, crispy, and packed with ranch flavor—all without needing any meat add-ins or frying. I love how easy they are to make and how well they go with everything from salad to fries. It’s a go-to recipe that works for dinner, snacks, or entertaining, and it never disappoints.
Print
Crack Chicken Tenders
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Dinner, Appetizer
- Method: Baked or Air Fried
- Cuisine: American
- Diet: Gluten Free
Description
These Crack Chicken Tenders are cheesy, crispy, and packed with savory ranch flavor. They’re oven-baked or air-fried for a simple, delicious dinner or snack that’s perfect for families, parties, or meal prep. No deep frying, no fuss—just juicy chicken coated in a creamy, flavorful crust that everyone will love.
Ingredients
- 1.5 lbs chicken tenders or boneless, skinless chicken breasts (cut into strips)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix (1 oz)
- 2 large eggs, beaten
- 1 cup plain breadcrumbs or crushed crackers (use gluten-free if needed)
- Salt and pepper, to taste
- Olive oil spray or melted butter (for baking)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a bowl, mix together the cream cheese, cheddar cheese, and ranch seasoning until smooth.
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Season chicken strips with salt and pepper.
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Dip each piece into the beaten eggs.
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Coat with the cream cheese mixture, pressing it on to help it stick.
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Roll in breadcrumbs or crushed crackers to fully coat.
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Arrange on the baking sheet and lightly spray with olive oil or brush with melted butter.
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Bake for 20–25 minutes, flipping halfway through, until golden and the internal temp reaches 165°F.
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Let cool for 5 minutes before serving.
Air Fryer Option: Cook at 375°F for 15–18 minutes, flipping halfway through.
Notes
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Add a pinch of cayenne or a dash of hot sauce to the cream cheese for a spicy twist.
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Gluten-free breadcrumbs or crackers can be used as needed.
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You can substitute chicken thighs for a juicier option—just adjust the cook time slightly.
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Best served with ranch, honey mustard, or your favorite dipping sauce.
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