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Crispy Ranch & Cheddar Baked Chicken Tenders

A high-protein, family-friendly dinner featuring tender chicken coated in a savory ranch, cheddar, and bacon crust for maximum crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken tenderloins or chicken breasts cut into strips
  • 1 oz dry Ranch seasoning mix 1 packet
  • 1 cup shredded sharp cheddar cheese freshly grated preferred
  • 0.5 cup panko breadcrumbs or crushed pork rinds
  • 0.25 cup real bacon bits finely chopped
  • 0.5 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh chives chopped for garnish

Equipment

  • Large baking sheet
  • wire cooling rack
  • Two Shallow Bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Place a wire cooling rack over a large baking sheet and lightly spray with non-stick spray.
  2. In one shallow bowl, whisk together the Greek yogurt and Dijon mustard until well combined.
  3. In a second shallow bowl, combine the dry ranch seasoning, shredded cheddar, panko breadcrumbs, and bacon bits.
  4. Dip each chicken tender into the yogurt mixture, coating it thoroughly. Then, press the chicken firmly into the cheddar-ranch mixture to ensure the coating adheres.
  5. Arrange the coated tenders on the wire rack, leaving space between each piece for air circulation.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 74°C (165°F) and the exterior is golden and bubbling.
  7. Allow the tenders to rest for 5 minutes before garnishing with fresh chives and serving.

Notes

Reheating: For best results, use an air fryer at 180°C for 3 to 5 minutes to restore the crunch. Storage: Store in an airtight container in the fridge for up to 4 days.