Crack Chicken Tenders
So, You Want to Make Crack Chicken Tenders?
Look, I’ve made a lot of chicken in my time—some good, some “please don’t mention it again.” But these crack chicken tenders? They walked straight into my recipe box and never left. The first time I tossed them together was pure desperation—kids squawking, pantry looking sad, and honestly, I was craving cheese like it was payday. No shame. Somewhere between the cream cheese and the crispy bacon something magic happened, and now my family acts like I invented the thing. (I assure you I did not.) Anyway, give this a whirl and see if your lot flips the table over like mine does every time. Also, bonus points if you nibble one before dinner—I won’t tell.
Why These Are the Chicken Tenders I Actually Make
I make these when I can’t face another “plain old chicken night” (honestly, the same old barbecue rub just gets me down). My family goes absolutely bonkers for this recipe; my son says they’re “better than shop chicken,” which is either a huge compliment or might just mean Saturday’s supermarket run was a doddle. Plus, you know that feeling when cheese just works? Melted, gooey, kinda hugs the chicken. Drives me mad in the best way. Side note, I tried making them with gluten-free crumbs once—let’s just say it was a learning curve, but hey, everyone survived.
Here’s What You’ll Need (and What You Can Swap)
- 500g (a little over a pound) chicken tenders OR slice up some chicken breasts if that’s what you’ve got—even leftovers work in a pinch
- 100g cream cheese (Philadelphia gets all the press, but I use whatever’s on offer, honestly)
- 1 cup shredded cheddar (sometimes I’ve used Monterey Jack—don’t @ me, it’s delicious and melts beautifully)
- 3 rashers crispy bacon (or turkey bacon if that’s your jam—or skip it; I won’t judge)
- 1/2 cup mayonnaise (or Greek yogurt if you’re pretending to be healthy for five minutes)
- 1/2 cup panko or regular bread crumbs (Grandma insisted on homemade, but storebought works fine—sometimes I even bash up crackers)
- 1 envelope ranch seasoning (I swear by Hidden Valley, but I’ve just mixed up garlic powder and parsley before and it was close enough)
- 2 eggs (I forgot the eggs once and, predictably, things got a bit tricky. Don’t be like me, include the eggs.)
- Optional: sliced green onions, a pinch of smoked paprika, hot sauce for afters
How I Usually Throw These Together
- Bung your oven on to 200°C (about 400°F for my US friends); let it heat up while you faff about (which is what I do every time).
- In a big bowl, chuck in the cream cheese, mayo, ranch, and shredded cheddar. Stir until it’s all friendly—sometimes I just get in with my hands; it’s faster but messier. Up to you.
- Add in your chicken tenders. Properly coat them, really massage the whole lot around so every piece has a cheesy jacket—there’s nothing sadder than a naked chicken tender.
- In another bowl, whisk the eggs (or, you know, beat them with a fork because who can find the whisk?)
- Put the breadcrumbs (and that paprika, if using) in a shallow dish. Now, dip each chicken tender into the eggs, then into the crumbs. This is where I usually sneak a taste of the cheesy mixture, just to see if it’s “right.” Little corner piece never hurt anyone.
- Lay those babies out on a baking tray lined with foil or baking paper—if you’ve got a wire rack, great, but honestly, I once rigged up a cooling rack on top of a roasting tin and it did the job.
- Top with crumbled crispy bacon. Or, if you forgot to pre-cook the bacon (been there), just nuke it in the microwave between paper towels for a couple of minutes—it won’t win awards but works.
- Bake for about 22–25 minutes, until the chicken is golden and the cheese is basically talking. If it’s a bit pale, maybe give it a minute under the grill. Don’t worry if some cheesy bits look weird at this stage—it always sorts itself out after cooling a sec.
- Rest them for five minutes. I find it lets the cheesy coating set up so you don’t lose half of it on the tray.
Notes I Wish Someone Had Told Me
- If they look a bit greasy on top, just blot lightly with kitchen roll—it doesn’t impact the taste.
- No need to pre-marinade; honestly, I tried that once and didn’t notice a difference.
- Actually, I find it works better if you chill the tenders in the cheesy mix for 10 mins before breading, but only if you’re not in a rush.
- If yours fall apart, don’t stress—just pile the cheesy bits back on. They taste the same.
Variations I’ve Messed With (and Ones to Skip)
- Once, I swapped the ranch out for taco seasoning—surprisingly tasty, though my kids gave me the side-eye.
- Adding diced jalapeños inside is *chef’s kiss* if you want heat, but watch out—once I added too much, and no one could feel their tongues.
- I tried air frying instead of baking. It worked, but they came out less cheesy-gooey. Maybe that’s what you’re after, maybe not.
- DO NOT try to make this with sweetened cream cheese. It happened exactly one time. We don’t talk about it now.
Let’s Talk Equipment (and MacGyver Moves)
- I swear by a wire rack over a sheet tray, but hey, if you’ve only got foil, just crumple it up a bit—it helps stop sticking. Or, just use a roasting pan and flip halfway.
- I use a silicone spatula for mixing ’cause it cleans quicker, but a wooden spoon or even your own mitts are fine.
- Oven is ideal, but like above, air-fryer or toaster oven will work, but you might need to squish ‘em in.
What to Do with Leftovers (If Any)
Pop them in a lidded container in the fridge—they’ll keep for up to 3 days. Though honestly, in my house they never last past the first night; someone’s always sneaking them cold with a bit of ranch from the bottle. They’re surprisingly nice cold in a sandwich too (not sure if that’s a confession or a tip).
How We Eat ‘Em at My Place
Either piled up with crunchy coleslaw or, if I’m being lazy, just with a mountain of fries and some pickles on the side. Oh, and if it’s Sunday, we do sweetcorn and maybe a quick green salad tossed in whatever dressing didn’t die in the back of the fridge. Once, my partner dunked one in Sriracha and declared it perfect. So now there’s always a hot sauce bottle lurking nearby.
Things I’ve Learned (the Hard Way, Obviously)
- I once tried rushing the baking step—23 minutes instead of 25—thinking “what’s the worst that can happen?” Soggy sadness, that’s what.
- If you use too much cheese, (is that even possible?) it leaks everywhere. Actually, on second thought, the crunchy cheesy bits left on the pan? That’s a treat all by itself.
- Don’t skip the resting bit at the end. Hot cheese lava is a mighty force—my tongue still holds a grudge.
Crack Chicken Tenders Q&A (from the Inbox)
Can I freeze these?
You probably can, but the coating’s not quite the same after. The cheese goes weird. Not bad, just not what I’d call “good.” Make a small batch first and see if you like it frozen (I wasn’t fussed… but maybe you will be).
What if I don’t have ranch powder?
Been there. Blitz up a spoonful of garlic powder, onion powder, dried parsley—chuck in some salt and a dash of black pepper. No one noticed the difference at my table.
Can I use thighs instead of tenders?
Yup! Just cut ‘em into chunky strips and carry on as normal. (I actually like them juicier, but my kids say they’re “too bouncy.” Kids, eh?)
Is this spicy?
Not really—maybe a tickle from the ranch if you get a wasabi-level packet, but otherwise pretty mellow. Add hot sauce if you want a kick.
Do I need to flip the chicken halfway?
You can if you want, but honestly, I hardly ever remember. Works either way!
Alright, I think that’s everything. And if it isn’t, just wing it—sometimes the best dinners are the ones with a happy accident or two. If you give this a go, let me know how it turns out. Or, you know, just enjoy it in peace, fork in one hand and napkin at the ready like I do most nights. Cheers!
Ingredients
- 1 lb chicken tenders
- 1 cup panko breadcrumbs
- 1 oz ranch seasoning mix (about 2 tbsp)
- 1/2 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 large egg
- 1/2 tsp black pepper
- 2 tbsp chopped green onions
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a bowl, mix together softened cream cheese, shredded cheddar cheese, ranch seasoning, and black pepper until smooth.
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3In a shallow bowl, whisk the egg. In another shallow dish, place panko breadcrumbs.
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4Coat each chicken tender in the cheese mixture, then dip in egg, and finally dredge in panko breadcrumbs to coat evenly.
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5Arrange coated chicken tenders on the prepared baking sheet. Bake for 22-25 minutes, flipping halfway through, until chicken is cooked and golden brown.
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6Remove from oven, sprinkle with chopped green onions, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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