I really enjoy making these crack chicken tenders because they turn everyday ingredients into a creamy, cheesy, and crunchy meal that feels comforting and satisfying. The chicken stays tender and juicy, while the topping adds just the right amount of texture and flavor.
Why You’ll Love This Recipe
I like this recipe because it is simple, reliable, and full of bold flavors. I don’t need complicated steps or special equipment, and everything comes together quickly. I also enjoy how versatile it is, making it easy to adapt based on what I have in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ pounds chicken tenders, trimmed
1 cup plain Greek yogurt or mayonnaise
1 packet (1 ounce) ranch seasoning mix
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup crushed Ritz crackers or panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray or olive oil, as needed
Directions
I begin by preheating the oven to 400°F (200°C) and lightly greasing a baking sheet with cooking spray or olive oil. In a large bowl, I combine the Greek yogurt or mayonnaise with the ranch seasoning, shredded cheddar cheese, Parmesan cheese, garlic powder, paprika, and black pepper. I mix everything until smooth and well blended.
I add the chicken tenders to the bowl and coat them evenly with the mixture. Once coated, I place the tenders on the prepared baking sheet in a single layer. I sprinkle the crushed crackers or breadcrumbs evenly over the top and lightly spray them with cooking spray.
I bake the chicken for 25 to 30 minutes, until the coating is golden and the chicken is fully cooked. I let the tenders rest for a few minutes before serving.
Servings And Timing
I usually get 4 to 6 servings from this recipe. Preparation takes about 10 minutes, and baking takes 25 to 30 minutes, so the entire dish is ready in approximately 35 to 40 minutes.
Variations
I sometimes switch the cheddar cheese with mozzarella or a blended cheese mix for a different flavor. When I want a bit more seasoning, I add extra garlic powder or a pinch of chili powder. I also like using panko breadcrumbs when I want an extra crispy topping.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer using the oven or air fryer to maintain the crispy topping, but the microwave works if I’m in a hurry.
FAQs
Can I use chicken breasts instead of tenders?
I can slice chicken breasts into strips and use them the same way, making sure they cook evenly.
Can I make this recipe ahead of time?
I often prepare the chicken and coating a few hours in advance and keep it refrigerated until ready to bake.
How do I know when the chicken is cooked?
I make sure the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).
Can I use only yogurt or only mayonnaise?
I can use either one. Yogurt gives a lighter taste, while mayonnaise makes the coating richer.
Can I freeze leftovers?
I freeze the cooked and cooled tenders in an airtight container and reheat them in the oven when needed.
Conclusion
I love this crack chicken tenders recipe because it is easy, comforting, and packed with flavor. It works perfectly for a quick dinner or a casual gathering, and it’s one of those dishes I enjoy making again and again.
These Crack Chicken Tenders are coated in a creamy, cheesy ranch mixture and topped with a crispy cracker or breadcrumb crust. They’re juicy on the inside, crunchy on the outside, and packed with comforting flavor.
Ingredients
1 ½ pounds chicken tenders, trimmed
1 cup plain Greek yogurt or mayonnaise
1 packet (1 ounce) ranch seasoning mix
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup crushed Ritz crackers or panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray or olive oil, as needed
Instructions
Preheat oven to 400°F (200°C) and grease a baking sheet with cooking spray or olive oil.
In a large bowl, mix Greek yogurt or mayonnaise with ranch seasoning, cheddar cheese, Parmesan, garlic powder, paprika, and black pepper until smooth.
Add chicken tenders and coat evenly with the mixture.
Place the coated tenders in a single layer on the prepared baking sheet.
Sprinkle crushed crackers or breadcrumbs evenly over the top and lightly spray with cooking spray.
Bake for 25–30 minutes until golden brown and chicken is cooked through (internal temperature 165°F / 74°C).
Let rest for a few minutes before serving.
Notes
Use panko for extra crunch or swap cheeses for different flavors.
Yogurt gives a tangy flavor; mayo adds richness.
Make ahead by prepping and refrigerating before baking.
