Description
This Easy Crack Chicken Tenders recipe features juicy chicken tenders coated in a creamy mixture of mayonnaise, Parmesan cheese, and ranch seasoning, then crusted with crispy crushed Ritz crackers for a flavorful, addictive meal perfect for any day of the week.
Ingredients
Scale
Chicken Tenders
- 1 pound chicken tenders
Coating Mixture
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 packet Ranch seasoning mix (about 1 ounce)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Crust
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Coating: In a medium bowl, combine the mayonnaise, grated Parmesan cheese, Ranch seasoning mix, garlic powder, and onion powder. Stir until you achieve a smooth, even mixture.
- Coat Chicken: Take each chicken tender and coat it thoroughly in the mayo mixture, ensuring every part is covered for maximum flavor and adhesion for the crust.
- Crust Chicken: Dredge each coated chicken tender in the crushed Ritz crackers, pressing gently so the crumbs stick well to the surface.
- Arrange and Bake: Place the coated tenders in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Use gluten-free crackers to make this recipe gluten-free.
- Ensure the internal temperature of chicken reaches 165°F to avoid undercooking.
- Leftover tenders make great sandwiches or salads the next day.
- For extra crispiness, broil the tenders for 1-2 minutes at the end of baking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 serving (about 4 ounces)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
