Description
Crack chicken tenders bring sizzling Southern comfort right to your dinner table, melting taste buds with their crispy, zesty coating. Tender chicken strips drenched in ranch seasoning and served hot will have your family begging for seconds.
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 8 oz cream cheese
- 6 slices bacon
Seasoning and Spices:
- 1 packet dry ranch dressing mix
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Salt
Binding and Coating:
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onions
- Cooking oil
Instructions
- Pat chicken tenders completely dry with paper towels. Season each tender generously with salt and black pepper.
- Create three separate shallow dishes: one with ½ cup flour, another with 2 beaten eggs, and the third with panko breadcrumbs mixed with 1 teaspoon garlic powder and ½ teaspoon paprika.
- Dredge each tender first in flour, shaking off excess. Next, dip into beaten eggs, allowing drips to fall away. Finally, coat in seasoned panko mixture, pressing gently to ensure crumbs adhere.
- Whip 8 oz softened cream cheese with ranch dressing mix and ½ cup mayonnaise using an electric mixer until perfectly smooth.
- Fold 1 cup shredded cheddar cheese, 6 crumbled bacon slices, and ¼ cup chopped green onions into the cream cheese mixture. Taste and adjust seasonings as needed.
- Heat vegetable oil in a large skillet to exactly 350F. The oil should reach about 1 inch deep in the pan.
- Carefully lower breaded tenders into hot oil, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature hits 165F.
- Transfer fried tenders to a wire rack lined with paper towels to drain excess oil.
- While tenders remain warm, spread a generous spoonful of cream cheese mixture over each tender.
- Optional: Sprinkle additional cheddar cheese, bacon crumbles, and green onions on top for extra flavor and visual appeal.
- Serve immediately while tenders are hot and crispy.
Notes
- Always pat chicken tenders completely dry before breading to ensure a crispy, golden exterior that sticks perfectly.
- Use a thermometer to check oil temperature, as consistent heat between 350-375F guarantees evenly cooked, crunchy tenders without greasy results.
- For a gluten-free version, swap regular flour with almond flour or gluten-free breadcrumbs and ensure your ranch mix is gluten-free.
- If watching calories, bake the tenders at 425F for 15-20 minutes instead of frying, which reduces oil absorption while maintaining a crisp coating.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 384 kcal
- Sugar: 1 g
- Sodium: 590 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 125 mg