Crispy Ranch Parmesan Tenders

This crispy ranch-flavored chicken tender recipe transforms ordinary chicken into an addictive, crunchy delight that disappears minutes after hitting the table. The combination of buttery crackers, tangy ranch, and savory Parmesan creates that can't-stop-eating quality that earned these tenders their "crack" nickname.

I first made these tenders when looking for something beyond basic breaded chicken, and they've become our go-to solution for those hectic weeknights when I need something everyone will eat without complaint. My nephew, who normally picks at his food, requested these three times in one week.

Ingredients

• Chicken tenders: Fresh is best but frozen works if thawed completely
• Mayonnaise: Creates the moist base that helps everything stick while keeping chicken juicy
• Parmesan cheese: Use freshly grated for best flavor and texture
• Ranch seasoning mix: The secret flavor booster that makes these tenders irresistible
• Garlic powder: Enhances savory notes without overpowering
• Onion powder: Adds depth to the ranch flavor profile
• Ritz crackers: Their buttery quality creates an unmatched golden crust

Step-by-Step Instructions

Prep Your Oven:

Heat your oven to 375°F. This moderate temperature allows the coating to turn golden while ensuring the chicken cooks through without drying out. Line your baking sheet with parchment paper which prevents sticking and makes cleanup effortless.

Create The Flavor Base:

Combine mayonnaise, Parmesan cheese, Ranch seasoning, garlic powder, and onion powder in a bowl until completely integrated. This mixture should be thick enough to cling to the chicken but spreadable. The mayo acts as both a binding agent and moisture keeper.

Coat The Chicken:

Work with one tender at a time, fully immersing it in the mayo mixture. Make sure every surface is covered which creates the glue for your cracker coating. Then roll in the crushed Ritz crackers, pressing gently but firmly to ensure maximum coverage.

Arrange For Success:

Place each coated tender on your baking sheet with at least an inch between pieces. This spacing allows hot air to circulate properly, creating that desirable all-around crispiness rather than steaming the coating.

Bake To Perfection:

Bake for 20-25 minutes until the coating turns a rich golden brown and the chicken reaches 165°F internally. Thicker tenders may need the full 25 minutes while thinner ones could be done sooner. The coating should make an audible crunch when pressed lightly with tongs.

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The ranch seasoning packet is truly the magical ingredient here. I once tried making these with homemade ranch spices and while good, they lacked that distinctive tang that the packet provides. My son immediately noticed the difference and asked what was "missing" from his favorite chicken.

The Perfect Cracker Crush

The texture of your crushed crackers significantly impacts the final product. For best results, place crackers in a ziplock bag and crush with a rolling pin until you have pieces ranging from fine crumbs to small pea-sized bits. This variation creates layers of texture in the coating. Avoid using a food processor which can pulverize them too finely and result in a dense rather than light coating.

Dipping Sauce Suggestions

These tenders shine with the right dipping companion. Honey mustard offers a sweet-tangy contrast that brings out the ranch flavors. Buffalo sauce creates a spicy-cool combination when paired with the ranch-infused coating. For a crowd-pleasing option, mix equal parts BBQ sauce and ranch dressing to create a smoky, creamy dip that complements the chicken perfectly.

Making It Healthier

While these tenders are undeniably delicious as written, they can be adapted for more health-conscious eaters. Substitute the mayonnaise with plain Greek yogurt mixed with a tablespoon of olive oil to maintain moisture while reducing fat. The tanginess of the yogurt actually enhances the ranch flavor profile. You can also use whole wheat crackers instead of Ritz for added fiber, though the texture will be slightly less buttery.

Recipe FAQs

→ Can I make these chicken tenders ahead of time?

Yes! You can prepare the chicken tenders up to the coating step and refrigerate them for up to 24 hours before baking. For best results, keep the coated tenders on a wire rack in the refrigerator so the coating stays intact. When ready to cook, simply transfer to a baking sheet and bake as directed, possibly adding 2-3 extra minutes to the cooking time.

→ What dipping sauces pair well with these tenders?

These tenders pair beautifully with honey mustard, additional ranch dressing, buffalo sauce, barbecue sauce, or a simple sriracha mayo. The ranch and Parmesan flavors in the coating complement both creamy and tangy dips.

→ How can I make these chicken tenders healthier?

For a lighter version, substitute the mayonnaise with Greek yogurt and use whole wheat crackers instead of Ritz. You can also use an air fryer at 375°F for about 12-15 minutes for a crispier result with less oil. Consider adding herbs like parsley or dill to boost flavor without additional calories.

→ Can I use chicken breasts instead of tenders?

Absolutely! Slice boneless, skinless chicken breasts into 1-inch strips and proceed with the recipe as written. You may need to adjust the cooking time slightly—larger pieces might require an additional 5-7 minutes in the oven. Just make sure the internal temperature reaches 165°F.

→ Why are they called 'crack' chicken tenders?

The term 'crack' in this context refers to how addictively delicious these tenders are. The combination of Ranch seasoning, Parmesan cheese, and buttery Ritz crackers creates an irresistible flavor profile that keeps people coming back for more—similar to how other highly craveable foods are sometimes labeled.

→ How do I keep the coating from falling off?

To ensure the coating adheres well, thoroughly pat the chicken dry before coating it in the mayonnaise mixture. Press the cracker crumbs firmly onto the chicken, and let the coated tenders rest for 5-10 minutes before baking. Avoid moving the tenders too much during cooking, and make sure your oven is fully preheated before adding the chicken.