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Take a bite into these perfectly crunchy, golden tenders with juicy chicken inside. Our Crispy Chicken Strips combine the buttery crunch of crushed Ritz with flavorful Parmesan and tangy Ranch seasoning for a taste explosion you won't forget. The secret's in our mayo coating that locks in moisture while making sure that crispy outer layer sticks just right.
I stumbled on this dish during a crazy busy night when I needed something tasty but quick. My kids, who normally shy away from chicken dishes, wolfed these strips down and now ask for them every week. When familiar tastes come together in a fresh way, everyone who tries them falls in love.
Key Ingredients
- Fresh chicken strips: Try to pick ones that are similar in size so they cook evenly
- Full-fat mayonnaise: Regular mayo works best to seal in moisture
- Ranch seasoning packet: This gives that can't-stop-eating flavor
- Buttery crackers: Their rich taste makes an amazing crust
- Real Parmesan cheese: Grate it yourself for the tastiest results
- Onion and garlic powder: These add extra flavor layers to the mix
Cooking Method
- Making Your Crunchy Coating
- Start by smashing the buttery crackers into small bits – not too powdery but fine enough for an even coat. Mix them with freshly grated Parmesan for a savory golden mixture. Don't forget to let your mayo sit out a bit – room temperature mayo sticks better and creates that perfect thick layer for the crumbs to cling to.
- Getting Your Chicken Ready
- Grab some paper towels and dry each tender completely. This really matters for good coating adhesion. Sprinkle salt and pepper all over them. Then mix your mayo with Ranch powder, garlic and onion seasonings until smooth. This tasty mayo mix helps everything stick plus keeps your chicken super moist while it bakes.
- Applying The Coating
- Grab some tongs and dip each piece into your seasoned mayo, making sure to cover every bit. Let extra mayo drip off before rolling in your cracker-cheese blend. Gently push the crumbs onto all sides of your chicken – this step is what gives you that amazing crunch later.
- Baking To Perfection
- Put your coated tenders on a parchment-covered baking sheet with plenty of space between each one. When they're too close, they steam instead of crisp up. Cook them in your 375°F preheated oven for 20-25 minutes until they turn a deep golden color and the chicken cooks through.
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Smart Temperature Tips
Getting that perfect balance of crispy outside and juicy inside means watching your temperatures. Start checking if they're done around minute 18. You want them to hit 165°F inside, but catching them right at that point stops them from drying out.
Getting That Restaurant Crunch
Want tenders that taste like they came from your favorite restaurant? Let them sit on the baking sheet for about 5 minutes after coating before they go in the oven. This little break helps the coating set up properly. It's a small step that makes a big difference in how crunchy they turn out.
When I was little, my grandma always used butter crackers when coating chicken. I finally understood why years later – they naturally give food an amazing buttery crunch. Now whenever I cook these tenders for my family, that first bite takes me straight back to her kitchen.
Delicious Side Dish Ideas
These tenders taste even better with sides that balance their rich flavor. Try them with tangy coleslaw to cut through the richness. For a full meal, I like serving them with sweet potato fries or a fresh garden salad topped with honey mustard dressing.
Prep Ahead Options
While they taste best fresh, you can still save time by:
Mixing your flavored mayo up to a day ahead
Preparing your cracker and cheese mix up to 3 days early
Keeping everything in separate sealed containers until needed
Fixing Common Problems
If your coating keeps falling off, try these fixes:
Make sure chicken is completely dry before you start
Let your mayo warm up to room temperature
Press the crumbs firmly onto each piece
Give coated tenders a short rest before they hit the oven
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Saving Leftovers
Keep any extra tenders in a sealed container with paper towels between layers to soak up moisture. When you want to eat them again, put them on a wire rack in a 350°F oven for 10-12 minutes to get them crispy again. Don't use the microwave as it'll just make them soggy.
Frequently Asked Questions
- → Why is this called Crack Chicken?
- The name comes from how addictive it is! The ranch, Parmesan, and Ritz crumb combo are impossible to resist.
- → Can I use an air fryer for these?
- Totally! Set the air fryer to 375°F, cook for 12–15 minutes, and flip halfway for even crispiness.
- → Can I swap chicken tenders for breasts?
- Absolutely! Slice chicken breasts into strips and follow the same instructions.
- → What’s the best dip for these?
- They’re amazing with ranch, BBQ, or even a bit of honey mustard.
- → How do I keep the coating crisp?
- Leave space between each piece on the baking pan, and broil for a minute or two at the end!