Ingredients
- 1½ lbs chicken tenders
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 1 packet (1 oz) ranch seasoning mix
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 tbsp milk
- Salt and pepper, to taste
- Cooking spray or oil, for baking/frying
Instructions
- Preheat your oven to 400°F (200°C) or heat oil in a deep skillet to 350°F (175°C) for frying.
- In a bowl, mix the softened cream cheese, cheddar cheese, bacon, and ranch seasoning. Set aside.
- Pat chicken tenders dry and season with a bit of salt and pepper.
- Carefully cut a slit along the side of each tender to create a pocket (don’t cut all the way through).
- Stuff each chicken tender with the crack mixture, pressing to seal (you can use toothpicks if needed).
- In a bowl, whisk eggs with milk. In another bowl, place panko breadcrumbs.
- Dip each stuffed tender into the egg wash, then coat with panko breadcrumbs.
- Arrange on a greased baking sheet. Spray the tops with cooking spray (if baking).
- Bake for 20–25 minutes or until golden brown and internal temperature reaches 165°F. If frying, cook until crispy and golden, about 4–5 minutes per side.
- Let rest briefly before serving.
These are rich, cheesy, crispy, and bursting with flavor—perfect as a party snack or indulgent dinner. Would you like a spicy version or dipping sauce recommendation too?