Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a creative dish, baked cheddar ranch chicken tenders. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Baked Cheddar Ranch Chicken Tenders is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Baked Cheddar Ranch Chicken Tenders is something which I’ve loved my entire life. They’re nice and they look fantastic.

This Baked Cheddar Ranch Chicken Tenders Recipe is a sponsored conversation written by me on behalf of Hidden Valley®. The opinions and text are all mine. Incredibly tender, juicy flavorful Baked Cheddar Ranch Chicken Tenders coated in the most AMAZING ranch/cheese cracker breading!

To get started with this recipe, we must prepare a few ingredients. You can have baked cheddar ranch chicken tenders using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Baked Cheddar Ranch Chicken Tenders:

1. Prepare 2 chicken breasts
2. Make ready 2 1/2 cups buttermilk
3. Prepare 1 packet ranch dressing mix
4. Get 3 cups cheezits
5. Make ready 1 cup all-purpose flour
6. Get 2 tsp Dijon mustard

Seal up the bag and shake. This is the modern DIY version of shake-and-bake chicken. Calling all chicken tender fans—this crunchy cheddar ranch version is made in the air fryer for maximum flavor and texture and minimum stress. Every piece is coated with a flavorful, cheesy crunch, and the inside remains juicy and tender.

Steps to make Baked Cheddar Ranch Chicken Tenders:

1. Preheat oven to 425˚F.
2. On a cutting board, slice chicken breasts against the grain into strips.
3. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
4. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
5. Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
6. Coat in flour. Shake off the excess.
7. In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place chicken in bowl. Coat well.
8. Now, open the bag and place a marinated piece of chicken in the cracker crumbs. Now coat the chicken with the crumbs and place on parchment lined baking sheet.
9. Bake for 20 minutes, flipping halfway.

You'll wonder why you've never made them like this before. I am currently crushing on the chicken bacon ranch and cheddar flavour combination and this recipe for baked chicken is a fabulous way to enjoy it! You simply mix a ranch seasoning into cream cheese, slather it on top of chicken in a baking pan before sprinkling on cheddar cheese and baking until the chicken is cooked. If you prefer to bake your chicken fingers, you can do so by using breadcrumbs as the coating instead of flour. Coat each piece of chicken in egg, then roll in the breadcrumb mixture.

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