These Crack Chicken Tenders landed in my weeknight rotation the moment I combined a packet of Ranch seasoning with a stack of Ritz crackers and a jar of mayo on a sleep-deprived evening when hungry kids and a full calendar demanded dinner that was fast, forgiving, and impossible to refuse. Crisp, golden exteriors give way to tender, juicy chicken inside; the tang of Ranch and the savory salt of Parmesan play together like an instant comfort duet. I first made them for a casual weekend game night and watched them disappear so quickly that I swore they were smuggled out of the kitchen one-by-one.

What makes this recipe special is the simple chemistry: mayonnaise creates a glue that browns beautifully in the oven while keeping the interior moist, crushed crackers deliver a delicate, flaky crunch that's lighter than breadcrumbs, and grated Parmesan adds an umami lift and golden color. Each bite is layered with textures — crisp coating, silky binder, and a juicy center — and the whole process takes under 30 minutes from start to finish, which is why it shows up when I need a no-fuss main or party finger food. Family members, neighbors, and yes, picky eaters, have all been converted by these tenders.

Ingredients

• Chicken Tenders (1 lb): Choose fresh, evenly sized tenders so they cook at the same rate. If using chicken breast cut into strips, aim for pieces about 1/2–3/4 inch thick for fastest, safest results.
• Mayonnaise (1/2 cup): The mayo acts as the binding agent and promotes golden browning in the oven. Use regular or full-fat mayo for best browning; Greek yogurt or sour cream can be subbed for a lighter profile (see substitutions).
• Parmesan Cheese, grated (1/2 cup): Freshly grated Parmesan is preferred for the best flavor and melting characteristics—look for Parmigiano-Reggiano or a high-quality domestic wedge, and grate it yourself for texture and aroma.
• Ranch Seasoning Mix (1 packet): Any brand will work; this is the seasoning backbone that adds herbaceous tang and salt. For lower sodium, use half a packet and add extra garlic or onion powder to taste.
• Garlic Powder (1/2 tsp) & Onion Powder (1/2 tsp): These boost savory depth and ensure the coating tastes layered even in thin-crusted bites. Use powdered forms for even distribution in the mayo mixture.
• Ritz Crackers, crushed (1 cup): The flaky, buttery crackers create a light, crisp crust that browns attractively. Crush to a few different sizes—mostly fine crumbs with some small flakes—for better texture.

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with a neutral oil. Allow the tenders to rest at room temperature for 5 minutes so they cook evenly. This short rest minimizes a cold center and improves overall texture. Make the Coating Mixture: In a 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 homogeneous; the oil in the mayo will emulsify the dry seasonings, creating an even coating that clings to the chicken. Crush the Crackers: Place 1 cup Ritz crackers in a resealable bag and crush with a rolling pin or pulse quickly in a food processor. Aim for mostly fine crumbs with occasional small flakes for texture. Pour the crumbs onto a shallow plate for easy dredging. Coat the Tenders: Working one at a time, coat each chicken tender in the mayo-Parmesan mixture using tongs or clean hands, then dredge thoroughly in the crushed crackers, pressing gently so the crumbs adhere. Place each coated tender on the prepared baking sheet, leaving space between pieces for even heat circulation. Bake Until Golden: Bake at 375°F (190°C) for 20 to 25 minutes, or until the coating is golden and an instant-read thermometer inserted into the thickest part of a tender reads 165°F (74°C). If you like extra crunch, broil for the last 1 to 2 minutes, watching carefully to avoid burning. Rest and Serve: Remove tenders from the oven and let them rest on a cooling rack or plate for 3 to 5 minutes to let juices redistribute and the crust firm up. Serve warm with your favorite dipping sauces.

Storage Tips

Store cooled tenders in an airtight container in the refrigerator for up to 3 days. To maintain crispness, place a paper towel under the tenders to absorb excess moisture. Reheat in a 350°F (175°C) oven or in an air fryer at 375°F (190°C) for 4 to 6 minutes, flipping once, until internal temperature reaches 165°F (74°C) and the crust is recrisped. Do not microwave if you want to preserve texture, as microwaving will make the coating soggy.

Ingredient Substitutions

If you prefer a lighter binder, substitute 1/2 cup plain Greek yogurt or sour cream for the mayonnaise; expect a tangier finished flavor and slightly less browning. For a grain-free crust, use crushed pork rinds in place of crackers. Swap the packet of Ranch seasoning for an equivalent mix of dried dill, parsley, onion powder, garlic powder, and salt to control sodium. Use shredded Pecorino Romano instead of Parmesan for a sharper, saltier profile.

Serving Suggestions

Serve with honey mustard, BBQ sauce, ranch dressing, or a garlic-yogurt dip. Pair tenders with crisp coleslaw, roasted sweet potatoes, or a simple green salad for a balanced plate. For party trays, arrange on a platter with lemon wedges, chopped chives, and small bowls of dipping sauces so guests can customize each bite.

Cultural Background

While these tenders are a decidedly American comfort-style creation, they borrow elements from classic breading techniques and modern pantry cooking. Ritz crackers became a popular coating choice in home kitchens for their flaky texture and buttery taste, while Ranch seasoning—a mid-20th-century American invention—provides a quick herb-and-garlic boost that pairs exceptionally well with chicken and cheese.

Seasonal Adaptations

In summer, serve these with a bright corn and tomato salad or pickled cucumber ribbons for contrast. In autumn, pair with roasted root vegetables and a maple-mustard dip for a cozy flavor profile. Add a pinch of smoked paprika or cayenne to the coating for a winter-friendly warmth. Holiday gatherings benefit from doubling the batch and offering a variety of dipping sauces to suit different tastes.

Meal Prep Tips

For efficient meal prep, assemble the coated tenders on a tray, cover with plastic wrap, and refrigerate for up to 6 hours before baking. Alternatively, freeze the uncooked coated pieces on a sheet tray until firm, then transfer to a freezer bag; bake from frozen at 400°F (204°C) for 25–30 minutes or until internal temperature reaches 165°F (74°C). Portion into meal containers with a small sauce cup for grab-and-go lunches.

These Crack Chicken Tenders have become a reliable, delicious option in my kitchen for quick meals and crowd-pleasing appetizers. They’re easy to adapt, simple to scale, and consistently well-received—give them a try and make them your own with the substitutions and serving suggestions above.