Crack Chicken Tenders
These chicken tenders are ultra-juicy, coated in a savory ranch-Parmesan crust, and oven-baked until beautifully golden.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Zip-top Bag
Ingredients
Ingredients
- 1 lb Chicken Tenders
- 1/2 cup Mayonnaise
- 1/2 cup Grated Parmesan Cheese
- 1 packet Ranch Seasoning Mix (about 1 ounce)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 cup Crushed Ritz Crackers (about 1 sleeve)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine mayonnaise, Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder. Stir until well mixed.
- Place Ritz crackers in a zip-top bag and crush them into small pieces. Pour the crushed crackers into a shallow dish.
- Pat chicken tenders dry with a paper towel. Dip each tender into the mayonnaise mixture, ensuring it’s thoroughly coated.
- Roll each coated chicken tender in the crushed Ritz crackers, pressing gently to ensure the coating sticks. Lay the tenders in a single layer on the prepared baking sheet.
- Bake for 22–25 minutes until the chicken is cooked through and the coating is golden and crispy, reaching an internal temperature of 165°F (74°C).
- Let the tenders rest for a couple of minutes before serving with your favorite dip.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooled tenders for up to 2 months.