Crack Chicken Tenders (Crispy Baked Ranch Parmesan Chicken)
Golden baked chicken tenders coated in a creamy ranch Parmesan mayo mixture and rolled in crushed Ritz crackers for an irresistibly crunchy crust -- ready in under 30 minutes.
Equipment
- Oven
- Baking sheet
- Large mixing bowl
Ingredients
- 1 lb chicken tenders fresh, not frozen
- 0.5 cup mayonnaise
- 0.5 cup Parmesan cheese grated
- 1 packet Ranch seasoning such as Hidden Valley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup Ritz crackers crushed to a mix of fine crumbs and small pieces
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking oil.
- In a large mixing bowl, combine the mayonnaise, grated Parmesan, ranch seasoning packet, garlic powder, and onion powder. Stir until smooth and evenly combined.
- Coat each chicken tender thoroughly in the mayo mixture, making sure all sides are covered. The layer should be thick and even with no bare spots.
- Press each coated tender into the crushed Ritz crackers, rolling to cover every surface. Press gently so the crumbs adhere well.
- Arrange the coated tenders on the prepared baking sheet with space between each piece. Do not crowd the pan.
- Bake for 20 to 25 minutes until the crust is deep golden brown and the internal temperature of the chicken reaches 165 degrees F. Check at the 20-minute mark and watch closely in the final few minutes.
- Remove from the oven and let the tenders rest on the baking sheet for 2 to 3 minutes before serving. This helps the crust crisp up further.
