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Crack Chicken Tenders

Crispy, cheesy, and flavorful chicken tenders coated in a ranch-Greek yogurt mix and baked to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 pounds chicken tenders Trimmed and ready to use.
  • 1 cup plain Greek yogurt (or mayonnaise) Acts as a base for coating the chicken.
  • 1 ounce ranch seasoning mix Provides that iconic flavor.
Cheesy Coating
  • 1 cup shredded cheddar cheese Adds gooey, cheesy goodness.
  • 0.5 cup grated Parmesan cheese For extra savory depth.
  • 0.5 cup crushed Ritz crackers (or panko breadcrumbs) Creates a crispy crust.
  • 0.5 teaspoon garlic powder Enhances flavor.
  • 0.25 teaspoon paprika Adds a touch of smokiness.
  • 0.25 teaspoon black pepper For a subtle kick.
For Baking
  • Cooking spray or olive oil To help achieve golden perfection.

Method
 

Preheat Your Oven
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease with cooking spray or a little olive oil.
Prepare the Coating
  1. In a bowl, mix the Greek yogurt (or mayo) with the ranch seasoning until smooth.
  2. In a separate shallow dish, combine crushed Ritz crackers (or panko), shredded cheddar, Parmesan, garlic powder, paprika, and black pepper.
Coat the Chicken
  1. Pat the chicken tenders dry. Dip each tender into the yogurt-ranch mixture, allowing excess to drip off.
  2. Press each coated tender into the cracker-cheese mixture, pressing firmly to adhere a good crust on all sides.
Bake to Perfection
  1. Place tenders on the prepared baking sheet and lightly spray the tops with cooking spray or brush with a touch of olive oil.
  2. Bake for 15–20 minutes, flipping once halfway through, until crust is golden and chicken registers 165°F (74°C) at the thickest point.
Serve and Enjoy
  1. Let the tenders rest 2–3 minutes on the baking sheet before serving to set the crust and retain juiciness.

Notes

For dipping, serve with ketchup, ranch dressing, honey mustard, or a spicy aioli. Pair with roasted vegetables, a crisp green salad, or fries for a complete meal. Turn leftovers into wraps or grain bowls for a quick lunch. Store in an airtight container in the refrigerator for 3-4 days; freeze cooked tenders for up to 2 months.