Ingredients
Scale
- 1.5 lbs boneless, skinless chicken tenders
- 2 large eggs
- 1 cup Panko breadcrumbs
- 2 packets (3.2 oz total) dry Ranch seasoning mix
- 1/2 cup all-purpose flour
- 1/2 cup cooked and crumbled beef bacon
- 1 cup shredded sharp cheddar cheese
- 1/4 cup vegetable oil or cooking spray
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly spraying it with vegetable oil or cooking spray. Set up three shallow dishes: one with the flour mixed thoroughly with half of the dry Ranch seasoning mix, one with the beaten eggs, and one with the Panko breadcrumbs mixed with the remaining dry Ranch seasoning.
- Step 2: Prepare the tenders by dipping each chicken tender first into the flour/Ranch mixture, ensuring a light coating. Next, dip the tender into the beaten eggs, letting any excess drip off. Finally, press the chicken into the Panko/Ranch mixture, ensuring the breadcrumbs adhere completely to all sides.
- Step 3: Arrange the coated tenders on the prepared baking sheet, ensuring there is space between each piece. Bake for 12 minutes, flipping the tenders halfway through to ensure even browning and crispiness.
- Step 4: After the initial 12 minutes of baking, remove the sheet from the oven. Evenly sprinkle the tops of the chicken tenders with the shredded sharp cheddar cheese and the pre-cooked, crumbled beef bacon.
- Step 5: Return the sheet to the oven and continue baking for another 3 to 5 minutes, or until the cheese is completely melted and bubbly, and the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Serve immediately.
Notes
- For best texture, store completely cooled leftover tenders in an airtight container in the fridge for up to 3 days, separating layers with parchment paper if stacking.
- Skip the microwave and reheat leftovers in an air fryer or toaster oven at 350°F until the coating is crunchy, which brings back the signature crackle.
- Cut the richness by serving these savory tenders with fresh sides like crisp celery sticks and light blue cheese dressing, or transform them into hearty sliders on soft potato rolls.
- Don't skip mixing the dry Ranch seasoning into both the flour and the Panko; this critical layering technique ensures the ultimate savory flavor penetrates both the outer crust and the initial coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 Tenders (approx. 4 oz / 113g finished weight)
- Calories: 425
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 1g