Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken tenders
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (200g) panko breadcrumbs
  • 1 packet (1 oz/28g) dry ranch dressing mix (like Hidden Valley Ranch)
  • 4 oz (113g) cream cheese, softened
  • 1 cup (113g) shredded cheddar cheese
  • 4 slices bacon, cooked crisp and crumbled
  • Non-stick cooking spray (for baking) OR
  • 2 cups vegetable oil (for frying)

Instructions:

  1. Pat chicken tenders dry with paper towels. Season with salt, pepper, garlic powder, and paprika.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with the panko breadcrumb mixture (see next step).
  3. In a medium bowl, combine panko breadcrumbs, ranch dressing mix, softened cream cheese, cheddar cheese, and crumbled bacon. Mix well until evenly combined.
  4. Dredge each chicken tender in flour, then dip in the egg, and finally coat generously with the panko-bacon mixture, pressing to adhere.
  5. Place breaded chicken tenders on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes. (This helps the breading stick.)
  6. Preheat oven to 400°F (200°C). Spray a baking sheet with non-stick cooking spray. Arrange chilled chicken tenders on the baking sheet, making sure they don't touch. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Place on wire rack.
  7. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add breaded chicken tenders to the hot oil in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove with tongs and place on a plate lined with paper towels to drain excess oil.
  8. Serve the Crack Chicken Tenders hot with your favourite dipping sauces.