Crack Chicken Tenders
These crunchy, cheesy chicken tenders are coated in Greek yogurt, ranch seasoning, cheddar, Parmesan, and a Ritz crumb crust, making them an irresistible family favorite for quick weeknight dinners.
Ingredients
For the Chicken Tenders
- 1.5 pounds chicken tenders, trimmed and ready to use
- 1 cup plain Greek yogurt (or mayonnaise) Yogurt gives tang and reduces fat; mayo gives extra richness.
- 1 ounce ranch seasoning mix
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup crushed Ritz crackers (or panko breadcrumbs) Panko for extra crispiness.
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 0.25 teaspoon black pepper
- Cooking spray or olive oil For a golden crust.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top if you have one.
- In a shallow bowl, stir together the Greek yogurt (or mayo) and ranch seasoning until smooth.
- In a separate shallow dish, combine the shredded cheddar, Parmesan, crushed Ritz (or panko), garlic powder, paprika, and black pepper. Mix thoroughly.
- One at a time, dip each chicken tender into the yogurt mixture, coating all sides. Press the coated tender into the crumb-cheese mixture, making sure it adheres well.
- Place the breaded tenders on the prepared rack or baking sheet. Lightly spray the tops with cooking spray or brush with a bit of olive oil.
Cooking
- Bake at 400°F for 18–22 minutes, turning the pan once halfway if not using a rack, until the crust is golden and the internal temperature reaches 165°F.
- Let the tenders rest for 3–5 minutes before serving.
Notes
Serve hot with dipping sauces like ranch, honey mustard, barbecue, or buffalo. They can also be paired with crispy salads, oven fries, or used in slider buns. Store cooled tenders in an airtight container for up to 3-4 days.