Crack Chicken Tenders are not just your average chicken tenders; they are a deliciously creamy, tangy, and savory twist on a classic favorite that will have everyone at the dinner table asking for seconds. This easy and delicious recipe is perfect for busy weeknights but impressive enough for family gatherings.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into strips
1 cup buttermilk (or milk with 1 tablespoon of vinegar as a substitute)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 cup ranch dressing
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Instructions
In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well blended. Add the chicken tenders, ensuring they are fully submerged in the marinade. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, mix together the flour, panko breadcrumbs, dried parsley, and dried thyme, stirring until evenly combined.
Remove the chicken from the marinade and let the excess drip off. Dredge each piece in the flour mixture, ensuring an even coating on all sides.
Lightly spray the tops of the chicken tenders with cooking spray.
Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden brown.
While the chicken bakes, mix together the ranch dressing, mayonnaise, and Dijon mustard in a small bowl to create the creamy ranch sauce.
Once the chicken tenders are done, remove them from the oven, and let them rest for a few minutes before serving with the creamy ranch dipping sauce.
