Ingredients
Scale
- 1.5 lbs boneless, skinless chicken tenders
- 1/2 cup mayonnaise
- 1 (1-ounce) packet dry Ranch seasoning mix
- 1 cup Panko breadcrumbs
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup cooked and crumbled beef bacon bits
- 2 tablespoons melted butter
- 1/2 teaspoon freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper. In a shallow bowl, whisk together the mayonnaise and Ranch seasoning mix until fully combined to create the wet binder.
- Step 2: In a separate shallow dish, combine the Panko breadcrumbs, melted butter, and black pepper. Toss well until the crumbs are evenly coated with the butter. Reserve 1/4 cup of the shredded cheddar cheese and 1/4 cup of the beef bacon bits for the topping, and stir the remaining cheddar and beef bacon into the Panko mixture.
- Step 3: Dip each chicken tender completely into the wet binder (mayonnaise/ranch mixture), ensuring it is fully coated. Immediately transfer the wet tender into the Panko mixture, pressing firmly to adhere the “crack” coating evenly to all sides.
- Step 4: Place the coated tenders in a single layer on the prepared baking sheet. Bake for 15 minutes, or until the chicken is mostly cooked through and the internal temperature reaches 155°F (68°C).
- Step 5: Remove the sheet from the oven. Sprinkle the reserved shredded cheddar cheese and beef bacon bits over the tops of the tenders. Return the sheet to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C). Serve immediately.
Notes
- Keep leftover tenders fresh by storing them in an airtight container in the refrigerator for up to three days, though the crunch is best enjoyed immediately.
- Avoid the microwave to preserve the crunchy Panko coating; instead, reheat tenders quickly in an air fryer or toaster oven until hot, usually 3-5 minutes.
- Enhance the "crack" flavor profile by serving these tenders alongside a creamy, cool dipping sauce like dill ranch or a simple honey mustard, paired with crisp celery sticks.
- To achieve the ultimate crispy crust, really press the Panko mixture firmly onto the mayonnaise-coated chicken so the "crack" ingredients adhere completely before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 Tenders (approx. 170g)
- Calories: 345
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 2g