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Take a bite into these golden-brown beauties with their super crunchy outside and juicy, soft inside. Our Crunchy Ranch Chicken Strips mix buttery Ritz crackers with tasty Parmesan and tangy Ranch flavor to make something you just can't stop eating. What makes them so good? A clever mayo coating that locks in moisture while helping that crispy coating stick just right.
I came up with these during a crazy busy evening when I needed something tasty but quick. My kids, who typically avoid chicken dishes, ate these up completely and now ask for them every week. When familiar tastes come together in a fresh new combo, everyone who tries them falls in love.
Key Components
- Fresh chicken strips: Look for similar sized pieces so they cook evenly
- Real mayonnaise: Go with full-fat for the best moisture seal
- Ranch seasoning packet: This gives that can't-resist flavor
- Ritz crackers: Their rich, buttery taste makes an amazing crust
- Fresh Parmesan: Always shred it yourself for better flavor
- Garlic and onion powder: These add extra flavor layers
Preparation Method
- Making Your Crunchy Mixture
- Start by smashing Ritz crackers into small bits - not too powdery but fine enough for an even coat. Mix with freshly shredded Parmesan for a golden, flavorful coating. Don't forget to use room temp mayo, as it'll form a thick layer that crumbs can stick to perfectly.
- Getting Your Chicken Ready
- Completely dry each chicken strip with paper towels - this really matters if you want the coating to stick well. Add plenty of salt and pepper. Combine mayo with Ranch mix, garlic powder, and onion powder until smooth. This special mayo mix helps everything stick and keeps your chicken super juicy while it bakes.
- Adding Your Coating
- With tongs, dip strips into your seasoned mayo, covering completely. Let extra drip off before rolling in your Ritz-Parmesan mix. Gently push the crumbs onto all sides - this is how you'll get that amazing crunch we're after.
- Baking To Perfection
- Put your coated strips on a parchment-covered baking sheet with space between each one - crowding makes them steam instead of crisp. Bake at 375°F for about 20-25 minutes until they turn deep golden and chicken cooks through.
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Smart Temperature Tricks
Getting that perfect balance of crunchy outside and juicy inside means watching the temperature carefully. Start checking them around 18 minutes - you want them at 165°F, but try to catch them right when they hit that mark so they don't dry out.
Making Them Restaurant-Worthy
Want strips that taste like they're from your favorite restaurant? It's all about the little things. Let your coated chicken sit on the baking sheet for 5 minutes before popping them in the oven - this helps the coating set up better. This tiny step makes a big difference in how crunchy they turn out.
When I was little, my grandma always used butter crackers when coating chicken. I didn't understand why until years later - that natural buttery flavor makes an amazing crust. Now when I cook these for my family, that first crunch takes me straight back to her kitchen.
Tasty Side Dish Ideas
These chicken strips work best with sides that balance out their rich flavor. Try them with tangy vinegar coleslaw that cuts through the richness. For a complete dinner, I love them with sweet potato fries or a fresh garden salad topped with honey mustard dressing.
Prep Ahead Ideas
They taste best fresh, but you can get a head start:
Mix your flavored mayo up to 24 hours early
Crush crackers and mix with Parmesan up to 3 days ahead
Keep all prepped items in separate sealed containers
Fixing Common Problems
If your coating falls off, check that you're:
Drying chicken completely before starting
Using mayo that's not cold from the fridge
Pushing crumbs firmly onto each piece
Giving coated pieces time to rest before they go in the oven
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Keeping Leftovers Crunchy
Store any extra pieces in a sealed container with paper towels between layers to soak up moisture. When you want to eat them, put them on a wire rack in a 350°F oven for 10-12 minutes to get them crunchy again. Don't use the microwave - it'll just make them soggy.
Frequently Asked Questions
- → What makes these Crack Chicken Tenders so addictive?
- The unbeatable combo of ranch seasoning, Ritz crumbs, and Parmesan makes it hard to stop at just one!
- → Can I cook these in an air fryer instead?
- Absolutely, just pop them in at 375°F for 12-15 minutes, turning halfway, till they're crispy and cooked.
- → What if I have chicken breasts instead of tenders?
- No problem! Simply slice the breasts into thinner strips and follow the steps as is.
- → What dips taste best with these?
- Pair them up with ranch, BBQ, or honey mustard for an amazing flavor combo.
- → How can I make sure they stay crispy?
- Don’t let them overlap on the pan. For extra crunch, broil the tenders for 1-2 minutes at the end.