Crack Chicken Tenders

Crack Chicken Tenders are a 25-minute obsession featuring buttery Ritz-crusted, juicy chicken with zero sogginess. This baked method delivers golden, shattering crunch without frying, making it perfect for game day, weeknight dinners, or meal prep. Every bite combines ranch-infused chicken with a crisp, buttery coating that keeps you coming back for more.

I first made these tenders for my kids on a busy weeknight, unsure if the coating would stay crisp without frying. By following the dry-wet-dry triple-dip method and chilling the tenders before baking, the Ritz crust adhered perfectly, producing a crunch that lasted through dipping sauces. Watching my kids devour the tray in minutes proved that simple technique transforms everyday chicken into a crave-worthy meal.

Preparing the Chicken

Building the Flavor Bomb

Combine ½ cup full-fat mayo, ½ cup finely grated Parmesan, a packet of ranch seasoning, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Whisk until smooth, then chill 5 minutes to thicken. This ranch-mayo mixture penetrates the chicken, infusing flavor and moisture for juicy, tender tenders.

Coating with Triple-Dip Technique

First, toss chicken tenders in 1 tablespoon flour to absorb surface moisture. Next, dip each tender into the mayo-parmesan mixture and shake off excess. Finally, press firmly into crushed Ritz crackers for a double layer of buttery crunch. Chilling tenders 5 minutes before baking prevents crumbs from sliding off.

Baking to Crunch Perfection

Oven Prep and Temperature

Preheat oven to 400°F with a rack in the top third. Arrange tenders on a parchment-lined tray, then bake 12 minutes. Spritz lightly with oil and bake an additional 3–5 minutes until golden brown and cooked to 160°F (carryover heat will reach 165°F). Rest 5 minutes to set the crust.

Optional Enhancements

For added flavor, sprinkle smoked paprika and fresh dill over extra Ritz crumbs and press gently before baking. Spicy upgrade: mix ¼ cup crumbled bacon into crumbs and drizzle with hot honey post-bake for a sweet-heat finish.

Serving and Storage

Perfect Pairings

Serve with ranch dip and celery sticks for game day, over mashed potatoes for dinner, or slice into nuggets for meal prep. Air-fried or oven-reheated, tenders maintain crispness when stored properly.

Storage Tips

Refrigerate unstacked in an airtight container up to 3 days. Freeze uncooked tenders solid, then bake from frozen with 5 extra minutes. Reheat cooked tenders in an air fryer at 400°F for 4 minutes to maintain crunch.

FAQ

1. Can I use chicken breasts instead of tenders?
Yes, though tenders are naturally juicier; breasts work if sliced into strips.

2. How do I prevent soggy coating?
Follow the dry-wet-dry triple-dip method, chill tenders before baking, and use crushed Ritz crackers for adhesion.

3. Is this recipe gluten-free or keto-friendly?
Use gluten-free crackers or almond flour with pork rinds for keto. Vegan options use seitan strips with nutritional yeast.

4. Can I prepare this ahead of time?
Yes. Assemble tenders and freeze uncooked, then bake from frozen with additional 5 minutes.

5. How do I make the coating extra crispy?
Spritz lightly with oil mid-bake, press crumbs firmly, and avoid overcrowding the tray.

Conclusion

Crack Chicken Tenders are golden, crunchy, and bursting with ranch flavor, all baked to perfection in just 25 minutes. By using the dry-wet-dry method, chilling the coating, and baking at high heat, every tender stays juicy with an unbreakable Ritz crust. Perfect for kids, meal prep, or game day, this recipe proves that the best chicken isn’t fried—it’s baked with buttery genius.