Crack Chicken Tenders
Crack Chicken Tenders are a delicious, creamy, and flavor-packed dish that will be a hit at your dinner table. These tenders are marinated in a ranch-inspired mixture and baked until golden brown. Perfect for a quick weeknight meal.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper optional
- 1 cooking spray
- 1 meat mallet optional, for tenderizing
Ingredients
- 1 pound boneless, skinless chicken tenders
- 1 cup ranch dressing
- 1 cup shredded cheese cheddar or a blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup breadcrumbs optional, for crunch
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray.
- In a mixing bowl, combine the ranch dressing, garlic powder, onion powder, paprika, black pepper, and salt. Whisk until well combined.
- Add the chicken tenders to the bowl and toss them in the ranch mixture until completely coated. Let them marinate for at least 10 minutes for enhanced flavor.
- If using breadcrumbs, spread them out on a plate. Dip each chicken tender in the breadcrumb mixture, coating them well for a crunchier texture.
- Place the coated chicken tenders on the baking sheet in a single layer. Sprinkle the shredded cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
For an extra kick, feel free to add some hot sauce to the ranch mixture. These chicken tenders pair well with a side of veggies or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.