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