Ingredients
- 1 lb chicken tenders
- 2 tbsp ranch seasoning mix
- 1 cup shredded sharp cheddar cheese
- 0.5 cup cooked, crumbled bacon
- 0.5 cup cream cheese, softened
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 0.5 cup all-purpose flour (optional)
- 0.5 tsp paprika or cayenne (optional)
Equipment
- oven
- mixing bowls
- wire rack
- baking sheet
- tongs or fork
Method
- Preheat oven to 400°F and set up dredging station with flour, eggs, and crack coating mixture.
- Season chicken tenders with ranch seasoning.
- Mix panko, cheddar, bacon, and any optional spices in a shallow bowl.
- Coat each tender in flour, dip in egg, then press into coating.
- Place on a wire rack over a baking sheet.
- Bake 18–20 minutes, flipping halfway, until golden and internal temp reaches 165°F.
- Serve with ranch, BBQ, or honey mustard.
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 29gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 890mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 400IUCalcium: 160mgIron: 1.3mg
Notes
For frying, heat oil to 350°F and cook tenders 3–4 minutes per side.
For air fryer, cook at 375°F for 8–10 minutes, flipping halfway.
To freeze, coat tenders and freeze on a tray, then store in freezer bags.
Per tender about 205 calories (2 tenders per serving shown). Sodium varies by ranch mix and bacon.
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