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These Crack Chicken Tenders transform ordinary chicken into an irresistibly crunchy, juicy delight that combines creamy mayo, savory Parmesan, and buttery Ritz crackers. After countless experiments with different coatings, I've discovered that this combination creates the perfect balance of flavors while keeping the chicken incredibly moist and tender inside.
Last night, I served these to my family, and my son, who typically avoids chicken, asked for seconds. The secret? The mayo-based coating keeps the meat incredibly tender while the crackers create that addictive crunch.
Essential Ingredients and Selection Tips
- Chicken Tenders (1 lb) – Choose fresh, evenly sized pieces for consistent cooking. If using frozen, thaw completely.
- Mayonnaise (1/2 cup) – Full-fat provides the best coating and moisture. Dukes or Hellmann's work beautifully.
- Parmesan Cheese (1/2 cup) – Freshly grated melts better than pre-grated. Use real Parmigiano-Reggiano for best flavor.
- Ranch Seasoning (1 packet) – Hidden Valley gives consistent results.
- Garlic Powder (1/2 tsp) – Fresh garlic would burn, so powder is perfect here.
- Onion Powder (1/2 tsp) – Adds depth without texture issues.
- Ritz Crackers (1 cup crushed) – The buttery flavor makes these special.
- Cooking Spray – Helps achieve even browning.
Step-by-Step Cooking Instructions
- 1. Oven Preparation
- Start by preheating your oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top - this ensures air circulation for maximum crispiness.
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- 2. Coating Creation
- Mix mayonnaise, finely grated Parmesan, ranch seasoning, and both powders until completely smooth. The mixture should be thick enough to cling to the chicken. Take time to ensure all seasonings are evenly distributed.
- 3. Tender Treatment
- Pat each chicken tender completely dry - this is crucial for the coating to stick properly. Dip each piece in the mayo mixture, ensuring even coverage. Then roll in crushed Ritz crackers, pressing gently to adhere.
- 4. Baking Process
- Arrange tenders on the prepared rack with space between each piece. A light spritz of cooking spray helps achieve that perfect golden color. Bake for 20-25 minutes, until internal temperature reaches 165°F.
My daughter taught me to crush the crackers in small batches - this keeps some texture while ensuring even coating.
Temperature Control
Maintaining consistent oven temperature is crucial. Opening the door too often can prevent proper crisping.
Make-Ahead Options
Prepare the coating mixture up to a day ahead. Store crackers separately until ready to use.
Serving Suggestions
Create a dipping station with different sauces - ranch, honey mustard, and BBQ are family favorites.
Storage Success
While best fresh, leftovers can be reheated in the oven to restore crispiness.
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Chef’s Essential Tips
- Crush crackers just before using for maximum crunch.
- Double-coat particularly large pieces for extra crispiness.
- Let coated tenders rest 5 minutes before baking to help coating adhere.
Final Thoughts
These Crack Chicken Tenders represent the perfect balance of crispy exterior and juicy interior. While simple to prepare, each step contributes to creating something truly special. Remember, taking care with the coating process ensures the best results. From my kitchen to yours, I hope these tenders become a family favorite in your home as they have in mine.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: ~25g
- Carbohydrates: ~18g
- Fat: ~18g
Frequently Asked Questions
- → Can I use chicken breasts?
- Yes, cut them into strips of similar size as tenders for even cooking.
- → Why use mayonnaise?
- Mayo keeps chicken moist while helping coating stick better than eggs.
- → Can I make these ahead?
- Best served fresh for maximum crispiness. Can prep coating mixture ahead.
- → What dipping sauces work well?
- Ranch, honey mustard, or BBQ sauce all complement these tenders.
- → How do I keep them crispy?
- Don't overcrowd baking sheet and avoid overlapping tenders while baking.