You'll Never Believe How Easy Crack Chicken Tenders Are!
Right, so here's the deal: whenever I'm at a loss for what to make and don't want complaints at the table (ha, as if that's ever fully avoidable), these crack chicken tenders save my bacon. Well, chicken, in this case. There's something about melted cheese and crispy chicken and bacon that just makes people, you know, happier to see you at mealtimes. I first made these after my sister sent me a ridiculously long video, but honestly, did half from memory and half just by winging it (pun intended). It somehow turned out even better than I'd hoped—granted, the first try the smoke alarm serenaded us, but no harm, no foul!
Why You'll End Up Loving This (Even if You Hate Messy Fingers)
I make this when I've got a hungry crowd and not much time. Even my pickiest kiddo (the one who once survived on just toast and grapes for two whole weeks) devours these every single time. My family goes bananas for it because hello, cheese and bacon. What's not to love? Plus, confessing here, the sauce is so simple I could make it blindfolded - well, maybe not the oven part. And if you ever feel like chicken always comes out too dry? Not with this trick. Oof, the number of times I messed that up before figuring it out...
Gather Your Ingredients, Substitutes Totally Welcome
- Chicken tenders (about 500g, or as many as’ll fill your tray – sometimes I just use breast fillets sliced up thin, works fine!)
- Streaky bacon, 6-8 strips, chopped (turkey bacon is what I grab if the store’s out; or skip entirely for a lighter take, but the real deal is better IMHO)
- Cream cheese, 100g, softened (my grandmother always insisted on Philadelphia, but honestly whatever’s on deal is okay)
- Shredded cheddar cheese, a good handful (about 1 cup – you could use mozzarella for meltiness but less flavor, fair warning)
- Ranch seasoning mix, 1 packet (or just grab a tablespoon of whatever dry herby seasoning lurking in your pantry, old bay is actually pretty brilliant in a pinch!)
- Green onions (optional, for jazzing things up at the end)
- Smoked paprika, a sprinkle (I sometimes toss in chili flakes if I’m feeling spicy)
- Salt & pepper, to taste (go easy if your bacon’s mega salty)
And Here's the Not-So-Perfect Step-by-Step
- Preheat your oven to 200ºC (about 400F). Or crank it up and hope you remember to check it before anything burns. Line a baking sheet with foil or baking paper, makes clean-up a non-issue.
- In a bowl, slap together cream cheese, ranch seasoning, half the cheddar, paprika, and maybe a bit of pepper. Mash it all up with a fork (don’t sweat the lumps; nobody sees them later – this is where I usually sneak a taste, too).
- Lay your chicken pieces on the baking sheet. Smear that cheesy mixture all over—both sides if you like, but mostly the top is fine. It gets messy; let the kids do this, honestly.
- Crumble bacon over the top. Try not to eat it before it’s cooked, but hey, guilty as charged.
- Sprinkle with the rest of the cheddar. Doesn’t matter if some falls onto the tray—those bits go extra crispy (I fight my family for those, no joke).
- Bake for 20-25 minutes until the chicken is cooked through and the cheese is bubbly and golden. If the cheese looks really dark at the edges but still pale in the middle, just give it another minute or two. Don’t worry if it looks a bit weird at this stage—it always does, but then, magic.
- If you’ve got it, scatter over sliced green onions just before serving. Adds a touch of class, as my mum would say.
A Few Notes Before You Get Carried Away
- I’ve learned (the hard way) the difference between "golden" and "burnt" is about 30 seconds. Don’t wander off to check email at the end!
- That weird cheesy liquid? Totally normal. I used to wonder if I did something wrong, but it just mixes back in, no biggie.
- Freezing? I tried once and honestly, it was fine, though the cheese seemed a bit odd. Fresh is best if you can swing it.
Things I've Tried With This Recipe (Not All Winners)
- I once swapped ranch for French onion soup mix, and, eh—let’s just say we didn’t fight over leftovers that night.
- Chucking in jalapeños on top makes it epic if you like a bit of a kick, though nobody warned me they leak liquid gold. Dishwasher was not happy.
- Crushed crispy onions on top? Actually, pretty lush for texture.
No Fancy Equipment—Promise!
You can use a hand mixer, but a fork does the trick for the cheese mix. I do use a baking sheet, but honestly, I've whacked these into a roasting dish once or twice and it worked (just leave a bit more space for crisping up). If you don't have foil, even an old cake pan will do in a pinch, but the cheese cleanup is a bear. Consider yourself warned!
How to Store (Not That You'll Need To)
Keep leftovers in an airtight container in the fridge for up to 2 days, maybe 3 at a push—it’s actually pretty decent cold in a wrap the next day. Though, honestly in my house, it never lasts more than a day before it vanishes for sneaky snacks.
How I Serve These (Because Everyone Asks)
Most of the time, I pile these up next to a big bowl of coleslaw and some curly fries—bit random, but it works. Or just slices of cold cucumber if I’m feeling like I need to balance things out. For birthday dinners, we sometimes cut the tenders into bites and stick toothpicks in—makes people think you tried really hard, when you actually did not.
And The Little Tricks I Swear By
- I once tried rushing the cream cheese part and didn't let it soften—ended up with mini cheese boulders that didn’t melt. So, let it sit out for five minutes, even if you’re running behind.
- Don’t skip lining your tray. Seriously, scrubbing baked cheese is a punishment nobody deserves (ask me how I know...).
- And don’t be afraid of extra cheese falling off. Those crispy cheese pieces are what get stolen straight from the tray every single time in my kitchen.
Quick FAQ From Actual People (Aka My Family and Friends)
- Can I use chicken thighs? – Yep, actually I find it works better if you want it juicier, but they do take a tad longer. Don’t forget to check for doneness.
- Is there a low-fat version? – Ehh, you can use reduced-fat cheese and skip the bacon, or swap for turkey rashers, but it’s not quite as fun. My friend says she uses Greek yogurt in place of cream cheese. Give it a shot?
- How do I know when chicken is done? – I either poke it and see if the juices run clear or check temp if I remember. You’re looking for 75ºC/165F in the middle if you're by the book (which I sometimes am...sometimes not).
- Can you make these in the air fryer? – Absolutely! Try 200C for around 14 minutes, but peek early, they crisp up quicker!
- What if I don’t have ranch mix? – Just use whatever herby dried seasoning you’ve got hanging about. Or, honestly, skip it—it’s pretty forgiving.
Oh, nearly forgot—once, we found a random jigsaw piece under the tray after dinner (don’t ask), so now it’s a ritual for my kids to make sure all the puzzle boxes are closed before we start. Cooking, chaos, and crack chicken tenders: that’s our house for ya.
Ingredients
- 1 ½ lbs chicken tenders
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, chopped
- ¾ cup ranch dressing
- 1 cup panko bread crumbs
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoon chopped parsley (optional, for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a small bowl, mix ranch dressing and mayonnaise until well combined.
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3In a large bowl, combine panko bread crumbs, shredded cheddar cheese, garlic powder, and black pepper.
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4Dip each chicken tender in the ranch-mayo mixture, allowing excess to drip off, then coat with the panko-cheese mixture, pressing gently to adhere.
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5Place coated chicken tenders on the prepared baking sheet. Top with chopped bacon. Bake for 22–25 minutes until golden and cooked through.
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6Garnish with parsley if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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