Crack chicken tenders are one of my favorite guilty pleasure recipes—juicy chicken strips coated in a creamy, cheesy, ranch-seasoned mix, then baked or fried until perfectly golden. The name says it all: they’re seriously addictive. Whether I’m making them for game day, dinner, or just a fun comfort food night, they always hit the spot.
Why You’ll Love This Recipe
I love how these chicken tenders are loaded with flavor from the start—savory ranch seasoning, melty cheese, and tender chicken all in one bite. They’re easy to prep, kid-friendly, and work great as a main dish or party snack. Plus, I can bake them in the oven or air fryer for a slightly lighter version that still delivers all the crunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken tenders or boneless chicken breasts (cut into strips)
cream cheese (softened)
shredded cheddar cheese
ranch seasoning mix
garlic powder
salt
pepper
optional: green onions, breadcrumbs or crushed crackers for topping
Directions
I start by preheating the oven and lining a baking sheet with parchment paper.
In a bowl, I mix together the cream cheese, shredded cheddar, ranch seasoning, garlic powder, salt, and pepper.
Then I fold in green onions if I’m using them.
I pat the chicken dry and spread the cheesy mixture evenly over each tender, pressing it down so it sticks.
If I want extra crunch, I sprinkle breadcrumbs or crushed buttery crackers on top.
I bake the tenders until the chicken is cooked through and the topping is golden and bubbly—about 20–25 minutes.
After baking, I let them rest for a couple of minutes before serving hot.
Servings and timing
This recipe makes about 4 servings and takes around 30–35 minutes total, including prep and bake time. It’s quick, flavorful, and perfect for busy nights or casual gatherings.
Variations
Sometimes I spice things up by adding a dash of hot sauce or red pepper flakes to the cheese mixture. I’ve also swapped cheddar for pepper jack or mozzarella for a different flavor. When I want a crispier texture, I roll the tenders in crushed crackers before adding the cheese mixture.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer to keep the topping crispy. The microwave works too, but the coating gets softer.
FAQs
Can I use chicken breasts instead of tenders?
Yes, I often slice boneless breasts into strips or chunks. They cook up just as well and are easy to portion.
Is this recipe spicy?
Not unless I add spice. It’s creamy, cheesy, and savory—but I can always add chili flakes or hot sauce if I want heat.
Can I make this in the air fryer?
Absolutely. I air fry them at 375°F for about 15–18 minutes, flipping halfway through until golden and cooked through.
What’s the best dipping sauce?
I usually go with ranch or honey mustard, but they’re also great with BBQ sauce or a spicy aioli.
Can I freeze these?
Yes, I freeze them after baking and reheat in the oven or air fryer. The texture holds up surprisingly well.
Conclusion
Crack chicken tenders are the kind of crave-worthy comfort food I keep in my rotation. They’re easy, cheesy, and packed with flavor—perfect for dinner, parties, or when I just want something fun and filling. Once I make them, they never last long.
