Cut the chicken breasts into 1-inch thick tenders. Pat them dry with paper towels.
1.5 lbs boneless, skinless chicken breasts
In a large bowl, combine the Greek yogurt, ranch dressing mix, softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, and onion powder. Mix well until everything is smooth and creamy.
1 cup plain Greek yogurt, 1 packet ranch dressing mix, 4 oz cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/4 cup cooked, crumbled bacon, 1/4 cup chopped green onions, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
Add the chicken tenders to the bowl with the "crack" mixture. Mix well to ensure each tender is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for even more flavor.
1.5 lbs boneless, skinless chicken breasts
If using, in a shallow dish, combine the Panko breadcrumbs, Parmesan cheese, paprika, and garlic powder.
1 cup Panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon paprika, 1/2 teaspoon garlic powder
One at a time, remove a chicken tender from the marinade and dredge it in the breadcrumb mixture, pressing gently to coat. Place the coated tender on a baking sheet lined with parchment paper.
1.5 lbs boneless, skinless chicken breasts
Preheat your oven to 400°F (200°C). Arrange the tenders on the prepared baking sheet, making sure they aren't overcrowded. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If using the breadcrumb coating, keep an eye on them to ensure they don't burn.
For extra browning, broil the tenders for the last 1-2 minutes, watching closely to prevent burning.
Let the Crack Chicken Tenders cool slightly before serving. Enjoy them with your favorite dipping sauce or on their own!
