Description
Crispy, golden-brown chicken tenders stuffed with a creamy, cheesy, bacon-filled “crack” mixture. A guaranteed crowd-pleaser!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch thick tenders
- 8 oz cream cheese, softened
- 1 packet (1 oz) dry ranch dressing mix
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- Cooking oil (vegetable or canola oil recommended) for frying
Instructions
- Pat chicken tenders dry. In a bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Sprinkle spice mixture over chicken, coating well. Cover and refrigerate for at least 30 minutes (or up to a few hours).
- In a large bowl, combine softened cream cheese and dry ranch dressing mix. Beat with an electric mixer until smooth. Add cooked bacon and cheddar cheese; stir until well combined. Taste and adjust seasoning if needed.
- Remove chicken from refrigerator. Slice a pocket into the side of each tender (be careful not to cut all the way through). Spoon 1-2 tablespoons of crack chicken mixture into each pocket. Gently press edges together to seal.
- Set up a breading station with flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each stuffed chicken tender in flour (shake off excess), then dip in beaten eggs (let excess drip off), and finally dredge in panko bread crumbs, pressing gently to adhere.
- Pour 1-2 inches of cooking oil into a large skillet or Dutch oven. Heat over medium-high heat to 350-375°F (175-190°C). Carefully place chicken tenders in hot oil (do not overcrowd). Fry for 3-4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place breaded chicken tenders on the baking sheet, making sure they are not touching. Spray the chicken tenders lightly with cooking spray. Bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Transfer cooked chicken tenders to a serving platter. Garnish with thinly sliced green onions. Serve immediately with your favorite dipping sauces.
Notes
- Spice it up: Add cayenne pepper or hot sauce to the crack chicken mixture.
- Cheese variations: Use pepper jack, Monterey Jack, or Colby Jack cheese.
- Air Fryer Option: Preheat air fryer to 375°F (190°C). Cook for 12-15 minutes, flipping halfway through.
- Make it ahead: Prepare stuffed and breaded chicken tenders up to 24 hours in advance.
- Freezing: Freeze breaded chicken tenders on a baking sheet, then transfer to a freezer bag. Bake or fry from frozen, adding extra cooking time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes