Easy Crack Chicken Tenders

Why You’ll Love This Recipe

I love how quickly these chicken tenders come together with just a handful of pantry staples. The mayonnaise keeps the chicken moist while the cracker coating crisps up beautifully in the oven. They’re packed with flavor thanks to the Ranch mix and Parmesan, and the result is a tender, crunchy, and crowd-pleasing dish I can serve with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• 1 pound chicken tenders

• 1/2 cup mayonnaise

• 1/2 cup grated Parmesan cheese

• 1 packet Ranch seasoning mix

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 cup Ritz crackers, crushed

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a bowl, I mix together the mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder until well combined.

3. I coat each chicken tender in the mayonnaise mixture, making sure they’re fully covered.

4. I press the coated tenders into the crushed Ritz crackers, gently pressing so the crumbs stick well.

5. I place the breaded tenders on the prepared baking sheet and bake for 25–30 minutes, or until the chicken is cooked through and the coating is golden and crispy.

6. I let them rest for a few minutes before serving to lock in the juiciness.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories per serving: Approximately 340 kcal

Variations

Sometimes I add a pinch of cayenne pepper or smoked paprika to the seasoning mix for extra flavor. I’ve also made these with crushed cornflakes or panko instead of Ritz crackers for a different kind of crunch. For a lower-fat version, I use Greek yogurt in place of mayonnaise.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 10 minutes to keep the coating crispy. I avoid microwaving them if I want to preserve that crunchy texture.

FAQs

Can I use chicken breasts instead of tenders?

Yes, I slice the chicken breasts into strips or bite-sized pieces to make them cook evenly and still get that tender texture.

Do I have to use mayonnaise?

I prefer it for moisture and flavor, but plain Greek yogurt or sour cream can also work in a pinch.

Can I make these in an air fryer?

Absolutely. I air fry them at 375°F for about 15 minutes, flipping halfway through, until they’re golden and cooked through.

Are these spicy?

Not at all, but I sometimes add a dash of hot sauce or red pepper flakes to the mix when I want a little kick.

What’s the best dipping sauce?

These taste great with Ranch dressing, honey mustard, or barbecue sauce—but honestly, I’ve eaten them plain right off the tray because they’re so flavorful on their own.

Conclusion

These easy crack chicken tenders are a perfect go-to when I want something crunchy, cheesy, and packed with flavor. With a simple ingredient list and no-fuss prep, they’re a hit every time I make them—whether I’m feeding family, friends, or just myself. Once I tried them, I knew they’d become a staple in my recipe rotation

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