Easy Crack Chicken Tenders Recipe

Why You’ll Love This Recipe

I love how easy and foolproof this recipe is—it takes just a few pantry ingredients and delivers huge flavor. The mayonnaise keeps the chicken moist, while the Ritz crackers add that perfect buttery crunch. The ranch seasoning and Parmesan bring everything together with a savory, slightly tangy kick. These tenders are perfect as an appetizer, snack, or even a main dish, and they pair beautifully with just about any dipping sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:

• 1 pound chicken tenders

• ½ cup mayonnaise

• ½ cup grated Parmesan cheese

• 1 packet ranch seasoning mix

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup Ritz crackers, crushed

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a medium bowl, I mix together the mayonnaise, Parmesan cheese, ranch seasoning, garlic powder, and onion powder until smooth.

3. I coat each chicken tender in the mayo mixture, making sure it’s well covered, then dredge it in the crushed Ritz crackers, pressing gently so the coating sticks.

4. I arrange the coated tenders on the prepared baking sheet in a single layer.

5. I bake them for 20–25 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

6. For an extra-crispy finish, I sometimes broil them for 1–2 minutes at the end of baking.

Servings and Timing

This recipe makes 4 servings and takes about 30 minutes total—10 minutes of prep and 20 minutes of cook time.

Variations

I like to experiment with different coatings and seasonings. Sometimes I swap the mayonnaise for Greek yogurt or sour cream for a tangier flavor. I’ve also tried using crushed cornflakes or panko breadcrumbs instead of Ritz crackers for a lighter crunch. For a spicy twist, I mix a little cayenne pepper or hot sauce into the mayo mixture. These tenders are also great air-fried for a faster, extra-crispy version.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the tenders on a baking sheet and warm them in the oven at 375°F for 8–10 minutes, or in the air fryer for 4–5 minutes until crisp. I avoid microwaving since it can make the coating soggy.

FAQs

Can I make these in an air fryer?

Yes! I air-fry them at 375°F for about 12–14 minutes, flipping halfway through. They come out perfectly crispy and juicy.

Can I use chicken breasts instead of tenders?

Definitely. I cut chicken breasts into strips or bite-sized pieces and follow the same process. Just keep an eye on the cooking time so they don’t dry out.

What dipping sauces go best with these tenders?

I love serving them with ranch dressing, honey mustard, barbecue sauce, or even buffalo sauce for a spicy kick.

Can I make these ahead of time?

I sometimes coat the tenders in advance, place them on a baking sheet, and refrigerate for up to 8 hours before baking. This helps the coating set and stick even better.

How do I make them gluten-free?

I replace the Ritz crackers with gluten-free buttery crackers or crushed cornflakes. Everything else in the recipe is naturally gluten-free.

Conclusion

These easy crack chicken tenders are crispy, juicy, and loaded with flavor in every bite. I love how simple they are to make and how they always disappear fast—whether I serve them for dinner, at parties, or as a snack. With their buttery coating and savory seasoning, they’re the kind of comfort food I can enjoy anytime without the fuss.

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