Introduction
There’s a reason these are called Crack Chicken Tenders: they’re irresistibly good. Juicy chicken strips coated in a crunchy breadcrumb mixture with ranch seasoning, cheddar cheese, and crispy bacon bits — baked or air-fried to golden perfection.
Searches for “crack chicken” and “chicken tenders” keep climbing, especially for easy weeknight dinners and party appetizers. These are crowd-pleasers that both kids and adults devour.
Ingredients
- 1 ½ lbs chicken tenders (or chicken breast strips)
- 1 cup cheddar cheese, shredded
- ½ cup cooked bacon, crumbled
- 1 cup breadcrumbs (panko for extra crunch)
- 1 packet ranch seasoning mix (or 3 tbsp homemade blend)
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooking spray or oil
Timing
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
👉 Fast, easy, and family-approved!
Step-by-Step Instructions
Step 1: Prep Coating
In one bowl, place flour. In a second, whisk eggs. In a third, mix breadcrumbs, cheddar cheese, bacon, and ranch seasoning.
Step 2: Coat Chicken
Dredge chicken strips in flour, dip in eggs, then coat generously with breadcrumb mixture. Press firmly to help coating stick.
Step 3: Bake or Air Fry
- Oven: Place on parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping once.
- Air Fryer: Cook at 375°F (190°C) for 12–15 minutes until golden and crisp.
Step 4: Serve
Sprinkle with parsley and serve with ranch, honey mustard, or spicy aioli for dipping.
Tips for Success
- Use panko breadcrumbs for maximum crunch.
- Press coating in so cheese and bacon stick.
- Flip halfway for even browning.
- Serve immediately — they’re crispiest fresh.
Nutrition (per tender, ~8 servings)
- Calories: 210 kcal
- Protein: 18 g
- Carbs: 10 g
- Fat: 11 g
- Fiber: 1 g
Healthier Alternatives
- Low-carb: Swap breadcrumbs for crushed pork rinds or almond flour.
- Low-fat: Use turkey bacon and reduced-fat cheese.
- Gluten-free: Use GF breadcrumbs or crushed cornflakes.
- Air fryer method: Cuts oil and calories compared to frying.
Serving Suggestions
- Serve with fries, potato wedges, or a fresh green salad.
- Turn into wraps or sandwiches with lettuce, tomato, and ranch dressing.
- Add to game-day platters with sliders and wings.
- Serve alongside mac & cheese for ultimate comfort food.
Common Mistakes to Avoid
- Skipping flour step: Helps coating stick — don’t skip.
- Overcrowding pan/air fryer: Leads to soggy coating.
- Not flipping halfway: One side may burn.
- Using pre-shredded cheese: Freshly shredded melts and sticks better.
Storing Tips
- Fridge: Store leftovers in airtight container up to 3 days.
- Reheat: Use oven or air fryer to crisp them back up.
- Freezer: Freeze uncooked coated tenders up to 2 months. Bake/air fry straight from frozen.
Conclusion
These Crack Chicken Tenders are crunchy, cheesy, and smoky from the bacon — guaranteed to disappear fast! Perfect for family dinners, parties, or meal prep.
FAQs
Q1: Can I deep fry them?
Yes, fry at 350°F (175°C) until golden, about 4–5 minutes.
Q2: Can I use chicken breast?
Yes, slice into strips for tenders.
Q3: Can I prep ahead?
Yes, coat tenders and refrigerate up to 24 hours before baking.
Q4: Can I make them spicier?
Add cayenne or hot sauce to breadcrumb mix.
Q5: What dips go best?
Ranch, BBQ, spicy mayo, or buffalo sauce.
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