Crack Chicken Tenders Ritz Crackers
Addictive chicken tenders coated in buttery Ritz crackers, ranch seasoning, bacon, and cheddar cheese. These crispy, flavorful tenders are perfect for weeknight dinners or entertaining.
Equipment
- 3 Shallow bowls or pie plates for breading station
- 1 Baking sheet with wire rack
- 1 Food processor or zip-top bag for crushing crackers
- 1 Meat thermometer
Ingredients
- 1.5 lbs Chicken tenders fresh or thawed
- 2 cups Ritz crackers crushed
- 2 tablespoons Ranch seasoning mix
- 1 cup Shredded cheddar cheese sharp cheddar preferred
- 6 slices Cooked bacon crumbled
- 2 large Eggs beaten
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Cooking spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit and place a wire rack on your baking sheet.
- Crush Ritz crackers in a food processor until you have fine crumbs with some small pieces remaining.
- Mix the crushed crackers with ranch seasoning, shredded cheddar cheese, and crumbled bacon in a shallow bowl.
- Set up your breading station with flour in the first bowl, beaten eggs in the second, and the cracker mixture in the third.
- Pat chicken tenders dry with paper towels and season both sides with salt and pepper.
- Dredge each tender in flour, shaking off excess to create a thin, even coating.
- Dip the floured tender into beaten eggs, letting excess drip back into the bowl.
- Press the tender into the cracker mixture, coating all sides and pressing gently so the coating adheres.
- Place breaded tenders on the wire rack, spacing them apart so air circulates around each piece.
- Spray the tops lightly with cooking spray to promote browning and crisping.
- Bake for 18 to 22 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Let tenders rest for 3 minutes before serving so juices redistribute throughout the meat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375-degree oven for 8 to 10 minutes. Freeze breaded but unbaked tenders for up to 3 months.