Description
These crispy Crack Tenders are marinated in tangy buttermilk, seasoned with ranch and garlic, then coated in a cheesy, crunchy panko breading. Pan-fried to golden perfection, they’re everything you love about chicken tenders—only better. Perfect for game day, dinner, or snacking!
Ingredients
1.5 pounds chicken tenders
1 cup buttermilk
2 tablespoons ranch seasoning mix
1 cup shredded cheddar cheese
1.5 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
2 large eggs
1 cup all-purpose flour
1 cup oil for frying (canola or vegetable)
1 tablespoon fresh parsley (optional, for garnish)
Instructions
1. Place the chicken tenders in a bowl with buttermilk and 1 tablespoon of ranch seasoning. Toss to coat, cover, and refrigerate for 30 minutes to overnight.
2. Prepare three shallow bowls. In one, combine flour, garlic powder, onion powder, paprika, and the remaining ranch seasoning. In the second, beat the eggs. In the third, mix panko breadcrumbs with shredded cheddar.
3. Remove tenders from marinade. Dredge in seasoned flour, dip in egg, and coat in the cheesy panko mixture. Press lightly to help the coating stick.
4. In a large skillet, heat 1/2 inch of oil over medium heat. Fry tenders in batches for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F.
5. Drain on paper towels and garnish with chopped parsley if desired. Serve hot with your favorite dipping sauces.
Notes
For extra crunch, chill breaded tenders for 10 minutes before frying.
Use smoked paprika for a deeper, smoky flavor.
Don’t overcrowd the skillet—fry in batches for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg