Description
This crack chicken tenders recipe oven is crispy, baked, and loaded with flavor. Perfect if you don’t feel like babysitting a frying pan.
Ingredients
Scale
For the Chicken:
- 1.5 to 2 lbs raw chicken tenders or tenderloins
- 1–2 tbsp olive oil or melted butter (just enough to coat lightly)
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional but highly recommended for that smoky oomph)
For The Crack Filling:
- 8 oz cream cheese, softened (1 standard block — full-fat for max richness)
- 1 cup shredded sharp cheddar cheese
- 1 packet ranch dressing mix (or about 2 tbsp homemade if you got it)
- 4–6 slices crispy bacon, chopped (roughly ½ cup once cooked & crumbled)
- 1–2 tbsp milk (only if needed to loosen the mix slightly)
Optional Crispy Coating:
- 1 to 1½ cups crushed Ritz crackers or Panko breadcrumbs
- ¼ cup grated parmesan cheese (optional for extra salty-crispy crust)
For Dipping:
- Ranch dressing
- Honey mustard
- Sriracha mayo
(Hot tip: Mix some hot sauce straight into the cream cheese filling for a spicy version)
Instructions
Preheat Time
- Set your oven to 400°F (200°C). Line a baking tray with foil or parchment. Lightly grease it with cooking spray or oil so nothing sticks.
Prep the Crack Mix
- In a mixing bowl, mash together the cream cheese, cheddar, ranch seasoning, and chopped bacon. You want a thick, spreadable paste. If the mix is too stiff, add 1 tbsp milk at a time until it’s spreadable.
Season the Chicken
- Pat dry and lay out your the chicken tenders. Drizzle with olive oil and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
Spread the crack mix:
- Slather a generous spoonful of your crack filling over the top of each chicken tender. Think cupcake frosting-level thick. Yes. That much. Press down just a little to help it stick.
Coat & Crisp (optional but awesome)
- Roll or press the cheese-coated tenders into the crushed Ritz or Panko + optional parmesan until fully coated. Press to coat every inch. Place them on the tray, spaced out.
Bake Until Beautiful
- Pop them in the oven and let them bake for about 20–25 minutes. Edges should be golden. Cheese will be bubbling slightly. The smell? Unreal. (internal temp should hit 165°F).
- Let them cool for 2–3 minutes before serving so the cheese settles. That cheese is lava-hot straight out of the oven.
Pan-Fried Crack Chicken Tenders
When you want that golden crispness and can’t wait for the oven — this is your move.
Here’s How to Do It:
- Heat a generous splash of oil (avocado or canola works) in a skillet over medium heat
- Lay your seasoned, cheese-spread, cracker-coated chicken into the pan
- Don’t overcrowd — you want sizzle, not steam
- Cook each side for about 4 to 5 mins, flip gently
- Cover for a minute or two at the end to ensure it’s cooked through
Golden brown on the outside. Ooey-gooey on the inside.
Just set them on paper towels before serving to catch any extra oil.
Can You Air Fry Crack Chicken Tenders?
Yes. If you’ve got one of those countertop air fryers taking up space, now’s its moment. Here’s the deal:
- Preheat to 375°F
- Spray the basket lightly with cooking spray
- Lay in your tenders (don’t stack!)
- Air fry about 10–12 mins, flip halfway
- Hit it with a little spray oil at the flip for max crunch
Still crispy. Still cheesy. Way less mess.