Easy Crack Chicken Tenders

recip


  • 1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)

For the Coating:

  • 1 cup crushed buttery crackers (such as Ritz) or panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Optional:

  • Cooking spray or melted butter (for baking)
  • Vegetable oil (for frying)

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 400°F (200°C) if baking, or heat oil in a skillet if frying.
  2. Line a baking sheet with parchment paper or lightly grease it for easy cleanup (if baking).

2. Marinate the Chicken

  1. Place the chicken tenders in a bowl and pour the buttermilk over them. Stir to coat evenly.
  2. Let the chicken marinate for at least 15–30 minutes (or overnight in the fridge for extra flavor).

3. Prepare the Coating

  1. In a shallow bowl, combine the crushed crackers, Parmesan cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt.
  2. Mix well to ensure the spices are evenly distributed.

4. Coat the Chicken

  1. Remove the chicken from the buttermilk, letting any excess drip off.
  2. Dredge each chicken tender in the cracker mixture, pressing gently to ensure an even coating.
  3. Place the coated tenders on the prepared baking sheet or a plate.

5. Bake or Fry

  • For Baking:

    1. Lightly spray the coated chicken tenders with cooking spray or brush with melted butter to help them crisp up.
    2. Bake for 18–20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/75°C).

  • For Frying:

    1. Heat vegetable oil in a skillet over medium-high heat (about 1/2 inch deep).
    2. Fry the chicken tenders in batches for 3–4 minutes per side, or until golden brown and crispy.
    3. Transfer to a paper towel-lined plate to drain excess oil.

6. Serve & Enjoy

  1. Serve the chicken tenders hot with your favorite dipping sauces like ranch, honey mustard, BBQ sauce, or sriracha mayo.
  2. Pair with sides like fries, coleslaw, or a fresh salad for a complete meal.

Tips for Success

  • Use Panko for Extra Crunch: If you don’t have buttery crackers, panko breadcrumbs mixed with Parmesan work beautifully.
  • Double Dip for Extra Coating: For an even thicker crust, dip the chicken in the buttermilk again after coating, then back into the cracker mixture.
  • Make Ahead: Bread the chicken tenders ahead of time, cover, and refrigerate for up to 24 hours before baking or frying.
  • Freeze for Later: Freeze unbaked tenders on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Why This Recipe Works

These Easy Crack Chicken Tenders combine juicy, tender chicken with a crispy, flavorful coating that’s impossible to resist. The buttermilk keeps the chicken moist, while the crushed crackers and Parmesan create a crunchy, cheesy exterior packed with savory spices. Whether baked or fried, these tenders deliver a satisfying crunch and bold taste that’s perfect for any occasion.

Conclusion: A Crowd-Pleasing Favorite

Whether you’re hosting a game-day party, feeding hungry kids, or simply craving something crispy and delicious, these Easy Crack Chicken Tenders are sure to be a hit. Their juicy texture, bold flavors, and customizable options make them a standout dish that’s as fun to share as it is to eat. Plus, their simplicity means you can whip them up anytime, anywhere.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these crack chicken tenders might just inspire others to try them too! 🍗✨


 

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