These crack chicken tenders are the ultimate crowd-pleaser—crispy on the outside, melty and cheesy on the inside, and seasoned to perfection. Whether I’m hosting a game night, making a fun dinner for the family, or just craving something comforting, these tenders always hit the spot. They’re easy to make, endlessly customizable, and absolutely addictive.
Why You’ll Love This Recipe
I like this recipe because it brings together everything I love in a single bite—crunch, flavor, and gooey cheese. It’s the kind of dish I can prep quickly, bake or fry depending on my mood, and serve for any occasion. Plus, I can mix things up with different cheeses or spices, so it never gets boring. Whether I serve them fresh out of the pan or save a batch for later, they never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound chicken tenderloins
1 cup shredded cheddar cheese (or cheese of your choice)
1 cup breadcrumbs (whole grain for a healthier option)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 large eggs, beaten
Oil for frying (vegetable or olive oil works well)
Directions
If I’m baking, I start by preheating my oven to 400°F (200°C). If frying, I heat about 1 inch of oil in a skillet over medium heat.
In a mixing bowl, I combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper to make a seasoned coating.
I take a few tablespoons of shredded cheese and place it in the center of each chicken tenderloin. Then I fold the chicken over the cheese to encase it.
Each stuffed tender gets dipped in beaten eggs, then rolled in the breadcrumb mixture until it’s fully coated.
For frying, I cook the tenders for 4–5 minutes per side, or until golden and cooked through. For baking, I place them on a greased sheet and bake for 20–25 minutes until crispy.
I let them cool slightly before serving and usually pair them with ranch or barbecue sauce.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 20–25 minutes (baked) or 8–10 minutes (fried) Total time: About 30–40 minutes
Variations
Spicy kick: I like adding cayenne pepper or chili flakes to the breadcrumb mixture when I want extra heat.
Cheese swap: Mozzarella gives a gooey melt, while pepper jack adds a little spice.
Low-carb version: I sometimes use crushed pork rinds or almond flour instead of breadcrumbs.
Make-ahead tip: I prep a batch and freeze them raw, then cook from frozen when I need a fast, homemade snack.
Storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat and keep the crunch, I use an oven or air fryer at 375°F for 5–7 minutes. I avoid the microwave—it makes the coating soggy.
FAQs
How do I keep the cheese from leaking out during cooking?
I make sure to fold the chicken tightly around the cheese and press it slightly before dipping and coating. That helps seal everything in.
Can I bake these instead of frying?
Absolutely! I bake them at 400°F for 20–25 minutes until golden. They’re still super crispy and much lighter.
Can I use chicken breasts instead of tenderloins?
Yes, I slice chicken breasts into strips when I don’t have tenderloins. Just try to keep the size consistent for even cooking.
What’s the best cheese to use for stuffing?
I like cheddar for flavor, but mozzarella melts beautifully. I’ve even used a cheese blend when I want to mix things up.
Can I make these gluten-free?
Yes, I replace breadcrumbs with gluten-free alternatives like crushed cornflakes or almond flour. They still turn out crispy and delicious.
Conclusion
Crack chicken tenders have become one of my favorite go-to recipes because they’re simple, satisfying, and so easy to customize. I love how they combine cheesy goodness with a crispy coating in every bite. Whether I’m making them for myself or sharing with family and friends, they always bring smiles to the table.
Irresistible Crack Chicken Tenders are crispy, cheesy, and packed with flavor. Stuffed with melty cheese and coated in a seasoned breadcrumb crust, these tenders can be baked or fried for a crowd-pleasing snack or dinner.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 pound chicken tenderloins
1 cup shredded cheddar cheese (or preferred cheese)
1 cup breadcrumbs (whole grain optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 large eggs, beaten
Oil for frying (vegetable or olive oil)
Instructions
If baking, preheat oven to 400°F (200°C). If frying, heat 1 inch of oil in a skillet over medium heat.
Combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
Place a few tablespoons of cheese in the center of each chicken tenderloin and fold over to encase the cheese.
Dip each stuffed tender in beaten eggs, then coat fully in the breadcrumb mixture.
Fry tenders for 4–5 minutes per side until golden and cooked through, or bake for 20–25 minutes until crispy.
Let cool slightly and serve with ranch or barbecue sauce if desired.
Notes
Add cayenne or chili flakes for a spicy version.
Try mozzarella or pepper jack for different cheese flavors.
Use almond flour or crushed pork rinds for a low-carb option.
Freeze uncooked tenders for later and cook from frozen.
