Description
Cheddar Bacon Chicken Tenders are tender strips of chicken coated in a crispy crust made with sharp cheddar cheese and smoky bacon. These easy-to-make tenders are baked or fried to golden perfection, making them ideal for parties, snacks, or a family-friendly dinner.
Ingredients
Units
Scale
- 1 pound chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked bacon, finely crumbled
- 1 cup panko breadcrumbs
- Cooking spray or oil (if baking)
Instructions
1. Preheat the Oven or Prepare for Frying:
- If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly coat the parchment with cooking spray.
- If frying, heat about 1 inch of oil in a deep skillet to 350°F (175°C).
2. Prepare the Coatings:
- In a shallow dish, mix the flour, garlic powder, smoked paprika, salt, and black pepper.
- In a second shallow dish, whisk the eggs.
- In a third dish, combine the cheddar cheese, crumbled bacon, and panko breadcrumbs.
3. Coat the Chicken Tenders:
- Dredge each chicken tender in the flour mixture, shaking off excess.
- Dip the chicken into the eggs, ensuring it’s fully coated.
- Press the chicken into the cheddar-bacon-panko mixture, ensuring the coating sticks well.
4. Cook the Tenders:
- For Baking: Place the coated chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway through, until the coating is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- For Frying: Fry the tenders in batches for 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
5. Serve:
- Serve the chicken tenders hot with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce.
Notes
- For extra flavor, mix a tablespoon of ranch seasoning into the flour mixture.
- Use almond flour and pork rind crumbs for a low-carb version.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.