Ingredients:
1 ½ pounds (680g) chicken tenders (or sliced chicken breasts)
1 packet (1 oz) ranch seasoning mix
1 cup (240g) shredded cheddar cheese
½ cup (50g) grated Parmesan cheese
1 cup (100g) panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)
1 cup (240ml) buttermilk (or regular milk with 1 teaspoon vinegar)
½ cup (120g) cooked, crumbled bacon
1 tablespoon olive oil or melted butter (optional, for extra crispiness)
Fresh parsley, for garnish (optional)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
Step 2: Prepare the Coating
In a shallow bowl, combine the panko breadcrumbs, ranch seasoning, Parmesan cheese, garlic powder, paprika (if using), and half of the shredded cheddar cheese. Mix well.
Step 3: Dredge the Chicken
Pour the buttermilk into a separate shallow bowl.
Dip each chicken tender into the buttermilk, letting the excess drip off, then coat it in the breadcrumb mixture. Press gently to ensure the coating sticks.
Place the coated chicken tenders on the prepared baking sheet.
Step 4: Bake
Spray or brush the tenders lightly with olive oil or melted butter to enhance crispiness.
Bake in the preheated oven for 18–20 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
Step 5: Add the Cheese and Bacon
Sprinkle the remaining cheddar cheese and crumbled bacon evenly over the chicken tenders.
Return to the oven and bake for an additional 3–5 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
Garnish with fresh parsley, if desired, and serve warm with ranch dressing, barbecue sauce, or honey mustard for dipping.