This recipe for Crack Chicken Tenders has been a fast favorite in my kitchen ever since I first tried it on a hectic weeknight when pantry staples and convenience needed to come together in something exciting. The combination of creamy mayonnaise, salty Parmesan, tangy Ranch seasoning, and buttery crushed Ritz creates a crunchy, savory shell that clings to tender strips of chicken. The result is juicy interior pieces with a golden, irresistible exterior that disappears almost as quickly as it comes out of the oven.

I discovered this version during a busy summer when family gatherings stretched into long backyard nights and I needed something that could be assembled quickly but still feel special. It’s perfect when you want a quick main that doubles as a party appetizer: the tenders are sturdy for dipping, travel well on a party platter, and reheated leftovers keep a surprising amount of crispness if handled the right way. The texture contrast—crispy coating and tender chicken—keeps everyone coming back for more.

Ingredients

• Chicken Tenders: Use 1 pound of fresh chicken tenders or trimmed chicken breast strips for even cooking; choose similar thickness for uniform timing.
• Mayonnaise: 1/2 cup full-fat mayonnaise keeps the coating moist and helps crumbs adhere; plain Greek yogurt or sour cream are lighter swaps.
• Parmesan Cheese: 1/2 cup finely grated Parmesan adds salty umami and helps the crumbs brown; use Parmigiano-Reggiano or store-bought grated.
• Ranch Seasoning Mix: One standard 1-ounce packet infuses the coating with herbs and tangy buttermilk flavor—choose a low-sodium packet if watching salt.
• Garlic & Onion Powder: 1/2 teaspoon of each layer in more savory depth than fresh garlic for this quick coating blend.
• Ritz Crackers: 1 cup crushed; the buttery, flaky texture of Ritz gives the crust its distinctive crunchy, golden finish.
• Dipping Sauces (optional): Serve with honey mustard, BBQ sauce, or extra ranch; these complement the savory crust and are great for snacking.

Instructions

Step 1 — Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Set out three shallow dishes or bowls for coating: one for the mayo mixture, one for the crushed crackers, and one empty plate to rest the coated tenders. Proper preheating ensures even cooking and better browning. Step 2 — Make the Mayo-Parmesan Coating: In a medium mixing bowl combine 1/2 cup mayonnaise, 1/2 cup grated Parmesan, the packet of Ranch seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir until smooth and homogenous; the cheese helps bind the mixture and adds flavor and crisping potential when baked. Step 3 — Crush the Crackers: Place about 1 cup of Ritz crackers into a resealable bag and crush with a rolling pin until mostly fine with a few larger flakes for texture. Alternatively pulse lightly in a food processor. The mix of fine crumbs and small flakes gives the best crunch without shedding too much during handling. Step 4 — Coat the Tenders: Working one at a time, dip each chicken tender into the mayo-Parmesan mixture, pressing to fully coat. Then dredge in the crushed crackers, pressing gently with your fingers so the crumbs adhere. Arrange the coated tenders spaced evenly on the prepared baking sheet to allow hot air circulation and even browning. Step 5 — Bake Until Golden: Bake for 20 to 25 minutes at 375°F, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). For extra crunch, switch the oven to broil for the last 1 to 2 minutes—watch closely to avoid burning. Let rest 3 minutes before serving so juices redistribute.

Storage Tips

Store cooled tenders in an airtight container in the refrigerator for up to three days. To keep the crust crisp, place paper towels under and over the tenders to absorb steam, or store in a shallow container with vents. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen pieces in a preheated 400°F oven for about 12–15 minutes or in an air fryer at 375°F for 8–10 minutes; avoid microwaving which will make the crust soggy.

Ingredient Substitutions

If you prefer a lighter option, replace the 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt—expect slightly less browning and a tangier note. For dairy-free diets use dairy-free margarine blended with a touch of mustard and a dairy-free grated cheese substitute. Swap Ritz crackers for gluten-free buttery crackers 1:1 to maintain the buttery crunch. If you prefer more herb flavor, add a teaspoon of dried parsley or chives to the mayo mixture. For spicy tenders, blend in 1/2 teaspoon cayenne or smoked paprika.

Serving Suggestions

Serve these tenders with a trio of dipping sauces—creamy ranch, honey mustard, and a smoky BBQ sauce—for variety. Pair with crisp coleslaw, oven-roasted potato wedges, or a simple mixed green salad to balance richness. For a fun appetizer, slice tenders into bite-sized pieces and serve on toothpicks with a small ramekin of sauce. Garnish with a sprinkle of extra grated Parmesan, chopped fresh parsley, or lemon wedges for brightness.

Cultural Background

While there isn’t a deep historical lineage for this exact preparation, it draws on American comfort-food traditions that combine convenience products—like seasoned powder mixes and buttery crackers—with home-cooking techniques. The mixture of Ranch seasoning and crackers is a modern, pantry-driven evolution of breaded chicken methods that blends pantry convenience with familiar Midwestern flavors. Variations of breadcrumb coatings have existed for decades; this riff stands out because of the buttery cracker base and the Ranch seasoning’s herb-and-buttermilk profile.

Seasonal Adaptations

In warmer months, lighten the meal by serving tenders alongside a fresh corn salad, chilled cucumber salad, or grilled seasonal vegetables. For autumn or winter, pair with roasted root vegetables, mashed potatoes, or a warm grain salad. Holiday gatherings can benefit from a cranberry-mustard dip or a maple-mustard glaze to add seasonal notes. Swap in spicy or smoky seasoning blends in cooler months for a heartier flavor profile.

Meal Prep Tips

For meal prep, coat a double batch and place the sheet pan in the fridge for up to 24 hours; bake fresh when needed for best texture. Portion into individual containers with a small container of sauce on the side and a paper liner to reduce moisture. Reheat in an air fryer or oven to maintain crunch and ensure safe internal temperature of 165°F. These fit well into weekly protein prep—pair a portion with grains and vegetables for quick lunches.

These Crack Chicken Tenders are a dependable crowd-pleaser: quick to assemble, flexible, and full of comforting flavor. Whether you’re serving them for a casual family dinner or scaling up for guests, they bring a satisfying crunchy bite that almost everybody loves. I hope you make them your own and add your favorite twist to the coating.