Crack Chicken Tenders are crispy, juicy, and loaded with flavor thanks to a cheesy, ranch-seasoned cracker crust that bakes up beautifully golden. This recipe takes everything I love about comfort food—rich cheese, crunchy texture, and bold seasoning—and transforms it into an easy weeknight dinner or party favorite that disappears fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs chicken tenders, trimmed
1 cup plain Greek yogurt (or mayonnaise)
½ cup grated Parmesan cheese
1 packet (1 oz) ranch seasoning mix
1 cup shredded cheddar cheese
½ cup crushed Ritz crackers (about 12 crackers smashed into coarse crumbs)
½ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
Non‑stick cooking spray
Directions
I start by preheating my oven to 375°F (190°C) and lining a large baking sheet with parchment paper or placing a wire rack on top. I give it a quick spray with cooking oil.
In a medium bowl, I whisk together the Greek yogurt and ranch seasoning until smooth.
In another dish, I mix together the shredded cheddar, Parmesan, crushed Ritz crackers, garlic powder, paprika, and black pepper.
I pat the chicken tenders dry, dip each one in the yogurt mixture, then press into the cracker and cheese coating until fully covered.
Next I lay the coated tenders on the prepared baking sheet in a single layer and lightly spray the tops with cooking oil.
I bake for 25–30 minutes, flipping them halfway through, until the tenders are golden and cooked through to an internal temperature of 165°F (75°C).
I serve them hot with dipping sauces like ranch, honey mustard, or BBQ.
Servings and timing
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: ~450 kcal per serving (estimated)
Variations
I sometimes swap the Greek yogurt with mayo for a richer taste.
For added heat, I mix a pinch of cayenne pepper or hot sauce into the yogurt base.
Instead of Ritz crackers, I’ve also tried crushed cornflakes or panko for a different crunch.
If I want a gluten-free option, I use gluten-free crackers and double-check the seasoning packet.
To make them more kid-friendly, I reduce the black pepper and paprika slightly.
Storage/Reheating
To store leftovers, I keep the chicken tenders in an airtight container in the fridge for up to 3 days. For reheating, I pop them in a 375°F (190°C) oven or toaster oven for about 10 minutes to bring back the crispiness. The microwave works in a pinch, but they’ll be softer. I don’t recommend freezing them after baking since the cracker coating can get soggy when thawed.
FAQs
How do I know when the chicken tenders are done?
I check that the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy. A meat thermometer makes it easy.
Can I make these ahead of time?
I can prep them a few hours ahead by coating the chicken and refrigerating them on the baking sheet. I just bake them when ready to serve.
What can I use instead of ranch seasoning?
If I don’t have a packet, I mix garlic powder, onion powder, dried dill, parsley, salt, and pepper for a quick homemade ranch flavor.
Are these good for meal prep?
Yes, I often make a batch and enjoy them over salads, wraps, or with roasted veggies for lunch during the week.
Can I air-fry these instead of baking?
Absolutely. I air-fry them at 375°F (190°C) for about 12–15 minutes, flipping halfway through, until crispy and cooked through.
Conclusion
These Crack Chicken Tenders are a go-to in my kitchen when I want something easy, flavorful, and guaranteed to please. The cheesy, crunchy crust and the creamy ranch flavor turn simple ingredients into something special. Whether I’m making them for a family dinner or a party platter, they’re always a hit—and they vanish in minutes.
📖 Recipe:
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Crack Chicken Tenders
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Crack Chicken Tenders are crispy, juicy baked chicken strips coated in a cheesy, ranch-seasoned cracker crust. This easy and flavorful recipe is perfect for weeknight dinners or party appetizers.
Ingredients
1 ½ lbs chicken tenders, trimmed
1 cup plain Greek yogurt (or mayonnaise)
1 packet (1 oz) ranch seasoning mix
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ cup crushed Ritz crackers (about 12 crackers)
½ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
Non-stick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper or place a wire rack on top. Spray with non-stick cooking spray.
- In a medium bowl, whisk together Greek yogurt and ranch seasoning until smooth.
- In another dish, mix shredded cheddar, Parmesan, crushed Ritz crackers, garlic powder, paprika, and black pepper.
- Pat chicken tenders dry. Dip each tender in the yogurt mixture, then press into the cracker and cheese coating until fully covered.
- Place coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with cooking oil.
- Bake for 25–30 minutes, flipping halfway through, until tenders are golden brown and reach an internal temperature of 165°F (75°C).
- Serve hot with dipping sauces like ranch, honey mustard, or BBQ.
Notes
Swap Greek yogurt with mayo for a richer flavor.
Add cayenne or hot sauce for extra heat.
Use crushed cornflakes or panko instead of Ritz crackers for a different texture.
For a gluten-free version, use gluten-free crackers and check ranch seasoning ingredients.
Reduce black pepper and paprika for a milder, kid-friendly version.
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes for best results.
Do not freeze after baking, as the coating may become soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
