Crack Chicken Tenders - Stella Recipes

Imagine biting into a perfectly golden-brown, crispy exterior that gives way to tender, juicy chicken inside. These Crack Chicken Tenders achieve exactly that — thanks to a flavorful crust made up of crushed Ritz crackers, savory Parmesan cheese, and zesty ranch seasoning, all bound together by a creamy mayonnaise coat that locks in moisture.

Why This Recipe Rocks

Ultra-crispy results without frying — you get that crunch straight from the oven.
Moisture-locked chicken — the mayo base ensures your tenders stay tender.
Quick and simple — ready in under 30 minutes, a perfect weeknight fix.
Pantry-friendly ingredients — likely already in your kitchen.
Crowd-pleaser — perfect for both kids and adults.

A Personal Favorite

The author discovered this gem on a busy weeknight when she needed something fast yet delicious. Even the biggest chicken critics in the family loved it, and now it’s a routine request. The familiar yet exciting flavor combo is what keeps everyone asking for more.

What You’ll Need

Chicken tenders (about 1 pound), ideally uniform in size for even cooking
½ cup mayonnaise (full-fat gives the best results)
1 packet ranch seasoning mix
½ cup freshly grated Parmesan cheese (for best flavor)
½ teaspoon each garlic and onion powder
1 cup crushed Ritz crackers

Step-by-Step Instructions

1. Prep Your Oven & Pan
Preheat to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease it.

2. Make the Flavorful Coating
In a bowl, stir together the mayo, ranch seasoning, grated Parmesan, garlic powder, and onion powder until smooth.

3. Crust It Up
Pat chicken dry, season with salt and pepper. Coat each tender in the mayo mixture, then press into the crushed Ritz-Parmesan blend until fully covered.

4. Bake to Perfection
Arrange tenders on the prepared sheet with space between each piece. Bake for 20–25 minutes, until golden and the internal temperature reaches 165 °F (74 °C).

Expert Tips & Tricks

Temperature matters — Let the mayo come to room temperature to help the coating stick better.
Fresh is best — Grated Parmesan delivers superior flavor compared to pre-grated.
Crust that sticks — A brief rest before baking helps the crumbs adhere and crisp up better.
Observe baking variables — Dark baking sheets cook faster, so adjust timing accordingly.

Serving Suggestions & Pairings

These tenders pair beautifully with sides that offer balance:

Tangy coleslaw — cuts through the richness with brightness.
Sweet potato fries or a fresh garden salad with honey mustard — both make excellent accompaniments .

Make-Ahead & Storage Tips

Prep in advance: The mayo mixture can be made up to 24 hours ahead; the cracker-Parmesan mix keeps up to 3 days if stored airtight.
Storing leftovers: Layer cold tenders with paper towels in an airtight container to preserve crunch.
Reheating method: For best results, reheat on a wire rack in a 350 °F oven for 10–12 minutes. Avoid microwaves; they soften the coating.

FAQs at a Glance

Question	Answer
Why “crack” chicken tenders?	Because they’re addictively tasty — ranch, Parmesan, Ritz combo = impossible to resist.
Air fryer option?	Yes — 375 °F for 12–15 minutes, flipping once halfway through.
Can I use chicken breasts instead?	Definitely — just slice into strips and follow the same steps.
What dips pair best?	Ranch, honey mustard, or BBQ sauce are fantastic choices.
How to keep them crispy?	Avoid overlapping on the pan; broil for 1–2 minutes at the end for extra crunch.

Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Makes: Serves 4
Skill Level: Easy — great for both beginner and seasoned cooks.

Optional Variations & Pro Tips

Swap mayo for Greek yogurt or sour cream for a lighter twist.
For a kick, sprinkle in a pinch of cayenne pepper into the mayo blend.
Double-dipping—coating the tenders twice—creates an extra-thick, ultra-crunchy crust