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Say hello to mouthwatering indulgence with these addictive Chicken Tenders. They're covered in a tasty mix of Ranch seasoning and Parmesan, then hugged by crunchy, buttery Ritz crackers. Bite through that amazing crackle to find juicy chicken inside. This simple method turns basic tenders into something your family won't stop talking about.
I've brought these tenders to countless family get-togethers and they're always the first thing gone. My little girl used to only eat plain chicken, but now begs for these "extra crunchy tenders" almost every other day.
Essential Ingredients Breakdown
- Chicken Tenders: Get similar-sized fresh tenders so they cook evenly. Wipe them completely dry before you start for the crunchiest results
- Mayonnaise: Don't skimp with low-fat versions - regular mayo keeps your chicken super juicy while it bakes
- Parmesan Cheese: Grab a block and grate it yourself for way better taste than the stuff in the shaker
- Ranch Seasoning: Those handy packets work great, but try to find ones without fake ingredients if you can
- Ritz Crackers: Their buttery goodness is what makes this recipe special. Crush them just when you need them for the freshest flavor
Whipping Up Amazing Tenders
- First Steps
- Start by grabbing paper towels and getting those chicken tenders completely dry. This step isn't optional - it's how you'll get that coating to stick right.
- Mixing Your Magic
- Stir together your mayo, Ranch seasoning, and Parmesan until it's all smooth. You want it thick enough to coat chicken but not so thick it clumps up.
- Mayo Magic
- Take each tender, one at a time, and cover it completely in the mayo mixture. Let extra drip off so it's not too goopy.
- Cracker Time
- Roll each coated tender in your crushed crackers. Use light pressure - just enough to make the crackers stick without squishing them flat.
- Ready for Baking
- Put your tenders on a baking sheet with parchment paper, leaving room between each one so they can get crispy all around.
- Baking Brilliance
- Keep an eye on them toward the end of baking. You want that golden brown outside while keeping the inside nice and juicy.
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I learned all about chicken tenders growing up down South. My grandma always told me, "If it doesn't crunch when they bite, they won't come back for more."
Custom Flavor Touches
Don't be afraid to play around with different spices in your mayo mix. Sometimes I throw in a bit of smoked paprika or a dash of cayenne when I want some heat that goes really well with the Ranch.
Sauce Pairings That Shine
These tenders taste great on their own, but dipping makes them even better. My kids go crazy for a simple mix of honey mustard with a spoonful of Ranch stirred in.
After making these tenders more times than I can count, I've learned that rushing just doesn't work. Taking your time with each step - especially drying the chicken and coating each piece carefully - is what turns good tenders into can't-stop-eating tenders.
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Frequently Asked Questions
- → What's the reason for the name?
- They're called Crack Chicken Tenders because the savory blend of Ranch, Parmesan, and Ritz is so addictive!
- → Can I prepare them ahead of time?
- You can mix the coating ingredients early, but for the crispiest result, bake them fresh just before eating.
- → How can I make sure they stay crispy?
- Keep some space between them on the pan and try broiling the last minute or two. Reheat leftovers in an air fryer or oven.
- → Can chicken breasts work instead of tenders?
- Absolutely! Slice the breasts into strips and tweak the cook time if needed.
- → Which dips go best with them?
- Ranch, honey mustard, barbecue, or a spicy buffalo sauce would all be great!