Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese.
- In a medium bowl, blend softened cream cheese with ranch dressing mix until smooth. Fold in half the cheddar cheese, three-quarters of the crumbled bacon, and half the chives to create the crack coating.
- Pat chicken tenderloins dry with paper towels. Dredge each tender in flour, dip in beaten egg, then press firmly into the panko-Parmesan mixture to coat completely.
- Arrange breaded tenders on the prepared baking sheet, ensuring they don’t touch. Bake for 12 minutes, then flip each tender carefully.
- After flipping, dollop generous spoonfuls of the crack coating mixture on top of each tender. Sprinkle with remaining cheddar cheese and bacon crumbles.
- Return to oven for 10-13 minutes until chicken reaches an internal temperature of 165°F (74°C) and cheese is bubbly and golden.
- Remove from oven and sprinkle with remaining chives. Let rest for 3 minutes before serving to allow flavors to meld.
Notes
Pat chicken dry to ensure crispiness. Avoid overcrowding the baking sheet to prevent steaming. Use room-temperature cream cheese for smooth coating. Store leftovers in the refrigerator for up to 3 days or freeze breaded tenders for up to 1 month, adding 5-7 minutes to baking time when cooking from frozen.
