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Nothing says comfort like these addictive Crispy Ranch Chicken Strips. With a tasty mix of Ranch flavoring and fresh Parmesan, all hugged by crunchy buttery Ritz crackers, these strips offer that perfect snap before you hit juicy chicken goodness. This simple method turns boring chicken into a mouthwatering treat that'll have everyone begging for the recipe.
I've brought these strips to so many family get-togethers and they always vanish before anything else. My little one, who normally won't touch anything but plain chicken, now asks for these "extra crunchy strips" practically every other day.
Simple Ingredient Breakdown
- Chicken Tenders: Go for fresh ones that are all about the same size so they cook evenly. Make sure to dry them really well before coating for maximum crispiness
- Mayonnaise: Don't skimp on the real, full-fat stuff - it builds flavor and keeps your chicken super moist while it bakes
- Parmesan Cheese: Grab a block and grate it yourself for way better taste and melt than the pre-shredded kind
- Ranch Seasoning: The packet kind works great, but try to find one without fake ingredients for the best flavor hit
- Ritz Crackers: That buttery taste is what makes this recipe pop. Crush them right before you use them for the freshest crunch
Making Mouth-Watering Strips
- Getting Started
- First thing, grab some paper towels and dry those chicken tenders completely. This step isn't optional - it's how you'll get that coating to stick right and crisp up nicely.
- Mixing Your Flavor Magic
- Stir together your mayo with the Ranch mix and Parmesan until it's totally smooth. You want it thick enough to coat a spoon without running off.
- Slathering The Chicken
- Take each tender one at a time and cover it in the mayo mix, letting the extra drip away. This creates the perfect sticky base for your cracker coating.
- Adding The Crunch
- Roll each tender in your crushed crackers with a light touch. You want just enough pressure to make the coating stick without squishing it down too much.
- Setting Up To Bake
- Put your coated tenders on a baking sheet lined with parchment, leaving some breathing room between each one so they can get crispy all over.
- Baking To Perfection
- Keep an eye on them during the last few minutes. You're looking for that golden-brown crispy outside while keeping the chicken juicy inside.
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I grew up in a Southern home where we took chicken strips seriously. My grandma always told me, "If the outside ain't crunchy enough, they won't come back for more."
Custom Flavor Ideas
Don't be afraid to play around with different seasonings in your mayo mix. Sometimes I throw in a bit of smoked paprika or a dash of cayenne for some heat that works really well with the Ranch flavor.
Sauce Pairings
These strips taste amazing on their own, but dipping makes everything better. My family goes crazy for a simple mix of honey mustard with a splash of Ranch dressing stirred in.
After making these strips more times than I can count, I've learned that rushing just doesn't work. When you take your time with each step, from drying the chicken properly to carefully coating each piece, you'll get strips that are truly impossible to resist.
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Frequently Asked Questions
- → What makes these Crack Chicken Tenders so good?
- It's all in the coating—Ranch spice, Parmesan, and buttery crushed Ritz crackers make these insanely tasty!
- → Can these be prepped in advance?
- You can get the coatings ready early, but for maximum crunch, bread and bake right before serving.
- → How do I keep the crust crispy?
- Don't overcrowd the baking sheet. Broil for a minute or two at the end, and use the oven or air fryer to reheat!
- → Can I use breast meat instead of tenders?
- For sure! Just slice them into thinner strips and adjust the cooking time slightly.
- → What dips go best with it?
- Serve them up with favorites like Ranch, honey mustard, BBQ sauce, or buffalo for extra flavor.