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Take comfort food to a whole new level with these mouthwatering Addictive Chicken Tenders. Wrapped in a tasty mix of Ranch seasoning and Parmesan, then coated with crushed buttery Ritz crackers, they've got an amazing crunch that breaks away to reveal juicy chicken inside. This simple method turns basic chicken strips into a treat that'll have everyone at the table begging for more.
I've brought these tenders to countless family get-togethers, and they're always the first thing gone from the table. Even my picky daughter, who normally only eats plain chicken, now asks me for these "extra crunchy tenders" several times every week.
Smart Ingredient Selection
- Chicken Tenders: Go for same-sized fresh tenders for best results. Make sure they're completely dry before you start coating them so they'll get extra crispy
- Mayonnaise: Don't skimp on the full-fat mayo - it creates the best taste base and keeps your chicken super moist during baking
- Parmesan Cheese: Grab a block and grate it yourself for way better flavor than the pre-shredded stuff in bags
- Ranch Seasoning: The little packets work great, but try to find ones without fake ingredients for tastier results
- Ritz Crackers: That signature buttery taste is what makes this dish special. Crush them right before using for the freshest crumbs
Building Your Amazing Tenders
- First Things First
- Grab some paper towels and completely dry off your chicken tenders. Don't skip this step - it helps the coating stick better and gets them super crispy.
- Mixing Your Magic
- Stir together the mayo, Ranch seasoning and Parmesan until you've got a smooth mixture. It should be thick enough to coat a spoon.
- Getting Saucy
- Take each tender and completely coat it in the mayo mix, letting any extra drip off. This layer helps everything else stick perfectly.
- Cracker Magic
- Lightly press each tender into your cracker crumbs for an even coating. Don't push too hard - just enough so the crumbs stick without getting smashed.
- Ready for the Oven
- Put your coated tenders on a baking sheet lined with parchment, keeping some space between each one so they can get crispy all around.
- Baking to Perfection
- Watch them carefully in the last few minutes of cooking. You want that golden brown crunch outside while keeping the chicken juicy inside.
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I was raised in a Southern home where we took chicken tenders very seriously. My grandma always told me, "If you want them coming back for more, make sure that coating crunches when they bite down."
Customizing Your Creation
Don't be afraid to try different spices in your mayo mixture. Sometimes I throw in a bit of smoked paprika or some cayenne for extra zip that goes really well with the Ranch flavors.
Dipping Done Right
These tenders taste great on their own, but serving them with different sauces takes them up another notch. My family can't get enough of a simple mix of honey mustard with a splash of Ranch dressing.
After making these tenders more times than I can count, I've learned that patience matters most. Taking your time with each step, from drying the chicken thoroughly to carefully coating each piece, really makes the difference between good tenders and can't-stop-eating-them tenders.
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Frequently Asked Questions
- → Why’s the name Crack Chicken Tenders?
- They're so tasty, you’ll want more! The flavor comes from Ranch seasoning, Parmesan cheese, and buttery Ritz crust.
- → Can I prep them early?
- You can! Prep the coating mixes ahead, but for the crispy finish, bake them right before eating.
- → Tips for keeping them crunchy?
- Don’t overcrowd the baking tray and broil for a few minutes at the end. Warm leftovers in the oven or air fryer.
- → Can I swap chicken tenders for breasts?
- Sure! Slice breasts into strips. Be sure to adjust the bake time to avoid overcooking.
- → What dips taste great with these?
- Ranch, bbq sauce, buffalo, or honey mustard are all awesome pairings.