Ingredients
Equipment
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a dark grey metal pan with crumpled light-brown parchment paper.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of Panko and ranch seasoning.
Baking the Chicken
- Dip each chicken tender into flour, then egg, then the Panko mixture, pressing firmly to adhere.
- Arrange tenders on the pan and bake for 15-18 minutes until the coating is a deep golden-brown and crispy.
The Final Melt
- Pile tenders together. Sprinkle with vibrant orange cheddar and dark reddish-brown bacon crumbles.
- Bake for an additional 2-3 minutes until the cheese is bubbling. Garnish with chopped bright green parsley.
Notes
For the crispiest results, ensure the chicken is very dry before dredging.
Always use fresh-grated cheese for a better melt.
Always use fresh-grated cheese for a better melt.
