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Crispy baked cheesy bacon ranch chicken tenders stacked on a rustic plate. The tenders have a visible crunchy panko crust and are garnished with fresh parsley.

Crack Chicken Tenders (The Irresistibly Cheesy, Bacony Recipe)

A super-easy recipe for baked Crack Chicken Tenders. These cheesy, bacony, ranch-flavored chicken tenders are irresistibly delicious and ready in under 30 minutes, making them the perfect weeknight dinner or game-day appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken tenders about 8-10 tenders
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon crumbled
  • 1 oz packet dry ranch seasoning mix
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or melted butter

Equipment

  • 1 Baking Sheet
  • 2 Mixing Bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the chicken tenders dry and season with salt, pepper, garlic powder, and paprika.
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, and dry ranch seasoning. Mix until well combined.
  3. Spread a layer of the cream cheese mixture over one side of each chicken tender. In a separate dish, place the panko breadcrumbs. Press the coated side of the tenders into the panko to create a crust.
  4. Place the tenders panko-side up on the prepared baking sheet. Drizzle with olive oil or melted butter.
  5. Bake for 18-22 minutes, or until the chicken is cooked through (165°F) and the topping is golden and bubbly.

Notes

For Keto/Low-Carb: Swap panko for crushed pork rinds.
Air Fryer Instructions: Cook at 375°F for 10-12 minutes, flipping once.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.