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Crack Chicken Tenders

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus marinating)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked, Air Fried, or Fried

Description

These Crack Chicken Tenders are crispy, cheesy, and loaded with flavor! Coated in a ranch-seasoned, cheesy breadcrumb mix, these tenders are baked or fried to perfection. They make an easy dinner, game-day snack, or meal-prep favorite. Serve with ranch or your favorite dipping sauce!


Ingredients

Units Scale
  • 1 1/2 lbs chicken tenders
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • Cooking spray or oil for frying
  • For Dipping (Optional):
  • Ranch dressing
  • Honey mustard
  • BBQ sauce

Instructions

  • Prep the Chicken:
  • Marinate the chicken: Place chicken tenders in a bowl with buttermilk. Let marinate for at least 30 minutes (or overnight for extra tenderness).
  • Prepare the Coating:
  • In a shallow bowl, whisk together panko, Parmesan, cheddar cheese, ranch seasoning, garlic powder, paprika, salt, and black pepper.
  • In another bowl, beat the egg.
  • Coat the Chicken:
  • Remove chicken from buttermilk, letting excess drip off. Dip each tender into the egg, then coat in the breadcrumb mixture, pressing to adhere.
  • Cook the Chicken:
  • Baked Version: Preheat oven to 400°F (200°C). Place tenders on a greased baking sheet, spray with cooking spray, and bake for 20–22 minutes, flipping halfway.
  • Air Fryer Version: Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
  • Fried Version: Heat 1 inch of oil in a pan to 350°F (175°C). Fry tenders in batches for 3–4 minutes per side, until golden brown. Drain on paper towels.
  • Serve and enjoy! Pair with ranch or your favorite dipping sauce.

Notes

  • Want it extra crispy? Double-dip the tenders in egg and breadcrumbs for a thicker coating.
  • Spice it up! Add cayenne pepper or hot sauce to the buttermilk marinade.
  • Make it low-carb: Use crushed pork rinds instead of breadcrumbs.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

Nutrition

  • Calories: 390
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 120mg