Easy Crack Chicken Tenders

This addictively delicious crack chicken tenders recipe transforms ordinary chicken into a flavor explosion with minimal effort. The combination of creamy mayonnaise, savory Parmesan cheese, and zesty Ranch seasoning creates a mouthwatering coating that crisps up beautifully in the oven while keeping the chicken incredibly juicy inside.

I created this recipe when my nephews came over unexpectedly and I needed something quick that would please picky eaters. The name crack chicken is no exaggeration. They literally begged me to make it again the very next day.

• Chicken tenders are perfect for this recipe because they cook quickly and stay juicy. Choose fresh ones from the butcher counter for best quality.
• Mayonnaise creates moisture and helps everything stick. Full fat works best for flavor.
• Parmesan cheese provides savory depth. Use freshly grated for superior texture and flavor.
• Ranch seasoning mix delivers that addictive flavor profile people crave. The dried packet works perfectly here.
• Garlic powder adds aromatic depth that balances the richness. Always check that your spices are fresh.
• Onion powder brings subtle sweetness without the texture of raw onion. A must have for depth of flavor.
• Ritz crackers create the perfect buttery crunch exterior. Their unique flavor is key to the recipe success.

How To Make Easy Crack Chicken Tenders

Prepare your station

Preheat your oven to 375°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless. Having everything ready before you start keeps the process smooth.

Create the binding mixture

Combine mayonnaise Parmesan cheese Ranch seasoning garlic powder and onion powder in a medium bowl. Mix thoroughly until you have a smooth consistent paste. This binding mixture is what gives these tenders their incredible flavor and juiciness.

Prepare the cracker coating

Place Ritz crackers in a ziplock bag and crush them using a rolling pin. You want a mixture of fine crumbs with some small pieces for texture. Pour into a shallow dish for easy coating.

Coat the chicken

Take each chicken tender and fully coat it in the mayo mixture ensuring every part is covered. This layer acts as the glue for the cracker coating and infuses the chicken with flavor. Then press each tender firmly into the crushed crackers flipping to coat both sides.

Arrange and bake

Place the coated tenders on your prepared baking sheet leaving space between each piece for air circulation. Bake for 20 to 25 minutes until the exterior is golden brown and crispy and the chicken reaches an internal temperature of 165°F.

The Ritz crackers are my secret weapon in this recipe. I discovered their magic after trying numerous breadcrumb alternatives. The subtle buttery sweetness they add perfectly complements the savory Ranch and Parmesan flavors. My family has a running joke that I should sell these tenders from a food truck because they disappear faster than I can make them.

Make Ahead Options

You can prep these tenders up to 24 hours in advance by following all steps except baking. Place the coated tenders on a baking sheet lined with parchment paper cover with plastic wrap and refrigerate. When ready to cook allow them to sit at room temperature for 15 minutes before baking. This makes them perfect for busy weeknights or weekend gatherings.

Perfect Dipping Sauces

While these tenders are flavorful enough to enjoy on their own pairing them with the right dipping sauce elevates them to restaurant quality. My family favorites include honey mustard buffalo sauce ranch dressing or a simple garlic aioli. For a fun twist try mixing equal parts BBQ sauce and ranch dressing for a smoky tangy combination that complements the tenders beautifully.

Storage And Reheating

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. For best results reheat them in a 350°F oven for 10 minutes which helps restore their crispiness. Avoid microwaving if possible as it tends to make the coating soggy. These tenders also freeze beautifully. Place cooled tenders on a baking sheet freeze until solid then transfer to a freezer bag. They can be stored frozen for up to 2 months and reheated directly from frozen in a 375°F oven for about 15 to 20 minutes.

Recipe FAQs

→ Can I use chicken breasts instead of tenders?

Yes, boneless chicken breasts work perfectly! Simply slice them into tender-sized strips (about 1-inch wide) before coating. You may need to adjust cooking time slightly—use a meat thermometer to ensure they reach 165°F internally.

→ What can I substitute for Ritz crackers?

Panko breadcrumbs make an excellent substitute for a similar crunch. Other buttery crackers like Club crackers work well too. For a gluten-free option, try crushed cornflakes or gluten-free crackers.

→ Can these chicken tenders be made ahead of time?

You can prepare the coated tenders up to 24 hours ahead and refrigerate them on a baking sheet covered with plastic wrap. Bake as directed when ready, adding 2-3 minutes to the cooking time if cooking straight from refrigeration.

→ What dipping sauces pair well with these tenders?

These tenders pair beautifully with honey mustard, buffalo sauce, ranch dressing, BBQ sauce, or a simple sriracha mayo. The ranch flavor in the coating complements most classic dipping sauces.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for 10 minutes to restore crispiness. Avoid microwaving if possible, as it can make the coating soggy.

→ Can I make these in an air fryer?

Absolutely! Cook in an air fryer at 375°F for about 12-15 minutes, turning halfway through. This method produces extra-crispy results with less baking time.