Crack Chicken Tenders (Oven or Air Fryer)
Juicy, cheesy, and loaded with ranch flavor—these crack chicken tenders are baked or air-fried for a crispy outside and melty, savory center. Turkey bacon, cheddar, and cream cheese make them totally addictive, perfect for weeknights, game day, or meal prep.
Ingredients
Main Ingredients
- 1.5 pounds chicken tenders
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1 cup cooked turkey bacon chopped
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp onion powder
- 1 tbsp olive oil or melted butter for baking drizzle
Optional Crunchy Coating
- 0.5 cup crushed Ritz crackers or panko breadcrumbs optional, for extra crunch
Instructions
- Preheat: For oven, preheat to 400°F (200°C) and line a baking sheet with parchment. For air fryer, preheat to 375°F (190°C).
- Mix filling: In a bowl, combine softened cream cheese, cheddar, ranch seasoning, garlic powder, onion powder, and black pepper until smooth.
- Coat chicken: Pat chicken tenders dry. Spread a generous layer of the cheese mixture over each tender.
- Add turkey bacon & crumbs (optional): Press chopped turkey bacon onto the cheese layer. For extra crunch, press on crushed Ritz or panko.
- Bake or air fry: Oven: Arrange on the prepared sheet; drizzle lightly with olive oil or butter. Bake 20–25 minutes until golden and the chicken reaches 165°F (74°C). Air fryer: Place in a single layer; cook 14–16 minutes, flipping halfway.
- Rest & serve: Let rest 3–5 minutes. Serve with ranch, honey mustard, or over salads or rice.
Notes
Pro tips: Fully soften cream cheese for easy spreading; use thick-cut turkey bacon for extra crunch; avoid overcooking—pull at 165°F. Line pans with parchment to prevent sticking.
Customization: Add jalapeños or red pepper flakes for heat; skip crumbs for low-carb (or use crushed pork rinds); garnish with green onions or parsley; slice into wraps for lunches.
Serve with: Garlic mashed potatoes, steamed broccoli, roasted green beans, mac & cheese, or a Caesar salad.
Make-ahead & storage: Prep tenders and chill before baking. Store cooked tenders up to 4 days. Reheat at 350°F (175°C) or in the air fryer 4–5 minutes. Freeze cooked or uncooked up to 2 months; thaw in the fridge before reheating.