BEST CRACK CHICKEN TENDERS
These Crack Chicken Tenders are crispy, cheesy, and loaded with irresistible flavor. Made with a blend of cheddar, bacon, and ranch, these tenders are perfect for a quick and satisfying meal that's sure to become a family favorite.
Equipment
- Shallow dishes
- Large skillet or frying pan
- Thermometer
- Wire rack
- Paper towels
- Plate or baking sheet
- Parchment paper
- Mixing Bowls
- Measuring cups
- Measuring spoons
Ingredients
- 1.5 lbs chicken tenders, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup shredded cheddar cheese
- ¼ cup cooked and crumbled bacon
- 2 tablespoons ranch dressing mix
- Vegetable oil, for frying
- Ranch dressing, for dipping
- Optional: chopped green onions, for garnish
- Optional: extra bacon, for garnish
Instructions
- In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- In another shallow dish, place the beaten eggs.
- In a third shallow dish, combine the panko breadcrumbs, cheddar cheese, crumbled bacon, and ranch dressing mix. Mix thoroughly.
- Dip each chicken tender into the flour mixture, ensuring it's fully coated. Shake off any excess flour.
- Next, dip the floured chicken tender into the beaten eggs, making sure it's completely covered.
- Finally, dip the egg-coated chicken tender into the panko breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
- Place the breaded chicken tenders on a plate or baking sheet lined with parchment paper.
- Pour about 1/2 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the breaded chicken tenders into the hot oil, being careful not to overcrowd the pan. Work in batches if necessary.
- Fry the chicken tenders for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken tenders from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Serve the Crack Chicken Tenders immediately with ranch dressing for dipping.
- Garnish with chopped green onions and extra bacon, if desired.
Notes
For best results, ensure chicken tenders are dry before breading. Pat them dry with paper towels to help the breading adhere. Reduce heat if chicken browns too quickly. Avoid overcrowding the pan when frying. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes. You can freeze these chicken tenders for longer storage, up to 2 months.