Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick tenders
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1/2 teaspoon (2.5g) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) shredded cheddar cheese
  • 4 slices bacon, cooked until crisp and crumbled (about 1/2 cup crumbled)
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons (30ml) ranch dressing
  • 2 tablespoons (30ml) melted unsalted butter

Instructions:

  1. Cut chicken breasts into even-sized tenders. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a large bowl, combine the panko breadcrumbs, Parmesan cheese, cheddar cheese, and crumbled bacon.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, ranch dressing, and melted butter.
  4. Dip each chicken tender into the Crack coating, ensuring it's fully covered. Then, dredge it in the breadcrumb mixture, pressing gently to adhere.
  5. Bake (or Fry) the Chicken: Preheat oven to 400°F (200°C). Place breaded chicken tenders on a baking sheet lined with parchment paper (or lightly greased). Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). For extra crispiness, place on a wire rack in the last 5 minutes of cooking. OR Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the tenders in batches, turning occasionally, until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.
  6. Let the crack chicken tenders cool slightly before serving.