Cheddar Bacon Ranch Oven Baked Chicken Tenders

By Becky Hardin

Updated Jun 19, 2025

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These Baked Chicken Tenders are so crispy, so flavorful, and so delicious! My new favorite dish for game day, I’ve coated them in ranch, cheese, and bacon, and oven-baked them to perfection.

Easy Baked Chicken Tenders Recipe

I am so excited about this Cheddar Bacon Ranch Baked Chicken Tenders recipe! I love food, so there’s not much I won’t try or enjoy, but Pat is a different story. Dude is PICKY and it’s a constant struggle at our house.

But I’m happy to say that these crispy, oven baked chicken tenders were a huge hit not only with me, but also with Pat! Not only did he eat every last one in sight, but he requested I make them again the next day. This baked chicken strips made with bacon, cheddar, ranch, and panko breadcrumbs are SO good—I will gladly eat them again and again.

This ranch chicken recipe is one of my favorite easy meals—it’s packed with flavor and unbelievably crispy, even though it’s baked instead of fried! You really don’t need a deep fryer to get that satisfying crunch. These oven-baked chicken tenders come out golden and crisp, thanks to a coating of seasoned panko breadcrumbs. I love making them when I’m craving something that tastes indulgent but is a bit lighter than what you’d get at a restaurant.

Are you ready for the perfect baked chicken strips? Get excited! These are going to be the perfect Super Bowl food!

Recipe Card

Cheddar Bacon Ranch Baked Chicken Tenders

4.68 from 53 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

Author: Becky Hardin

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Coated in ranch, cheese, and bacon, and oven-baked to perfection, these Cheddar Bacon Ranch Chicken strips are so delicious and perfect for game day.

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Ingredients 

1x2x3x

• ▢ 1/4 cup all purpose flour
• ▢ 1 oz dry ranch dip mix
• ▢ 1 egg
• ▢ 1/2 cup crispy panko bread crumbs
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 1/2 cup cooked bacon chopped (or bacon bits)
• ▢ 14 oz boneless skinless chicken tenders or chicken breasts cut into strips. About 7-8 strips
• ▢ ranch dressing for dipping

Instructions 

• Preheat oven to 400°F. Spray a baking sheet with olive oil spray and set aside.
• Fill one shallow bowl with the flour and ranch seasoning, stirring to combine. Fill another shallow bowl with the egg, whisking lightly. Combine the panko, cheese, and bacon in a large Ziplock bag and stir/shake to combine.* Set all in a line.
  1/4 cup all purpose flour, 1 oz dry ranch dip mix, 1 egg, 1/2 cup crispy panko bread crumbs, 1/2 cup shredded cheddar cheese, 1/2 cup cooked bacon
• Start by dipping each chicken tender in the flour/ranch mixture, patting to make sure its covered. Dip in the egg, allowing excess to fall away, and then place in the bag with the panko mixture. Repeat with all the tenders.
  14 oz boneless skinless chicken tenders
• Seal the bag and shake to coat all the chicken fully. You’ll want to press and turn the bag until all the tenders are fully coated in the panko mixture.
• Place the tenders on the prepared baking sheet and spray the strips lightly with more olive oil spray.
• Bake for 15-20 minutes, turning once. When chicken is fully cooked through (white throughout), turn on your broiler and cook for 2-4 minutes more or until the coating is extra crispy. (optional)
• Serve with ranch and enjoy!
  ranch dressing for dipping

Becky’s Tips

*For a finer coating, process the panko/cheese mixture in a food processor. This makes it easier to coat the chicken, but is optional.

Calories: 259kcalCarbohydrates: 11gProtein: 28gFat: 10gSaturated Fat: 4gCholesterol: 121mgSodium: 315mgPotassium: 410mgVitamin A: 230IUVitamin C: 1.2mgCalcium: 127mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Cheddar Bacon Ranch Oven Baked Chicken Step by Step

Get the oven and baking sheet ready: Preheat oven to 400°F. Spray a baking sheet with olive oil spray and set aside.

Fill the dredging bowls and bag: Fill one shallow bowl with 1/4 cup flour and 1 oz ranch seasoning, stirring to combine. Fill another shallow bowl with the egg, whisking lightly. Combine 1/2 cup panko, 1/2 cup cheese, and 1/2 cup bacon in a large Ziplock bag and stir/shake to combine. Set all in a line.

Dip the chicken: Start by dipping each chicken tender in the flour/ranch mixture, patting to make sure it’s covered. Dip in the egg, allowing excess to fall away, and then place in the bag with the panko mixture. Repeat with all the tenders.

Close the bag: Seal the bag and shake to coat all the chicken fully. You’ll want to press and turn the bag until all the tenders are fully coated in the panko mixture.

Transfer to baking sheet: Place the tenders on the prepared baking sheet and spray the strips lightly with more olive oil spray.

Bake the chicken: Bake for 15-20 minutes, turning once. When chicken is fully cooked through (white throughout), turn on your broiler and cook for 2-4 minutes more or until the coating is extra crispy. (optional)

Serve: Serve with ranch and enjoy!

How to Store

Store uneaten cheddar bacon ranch chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp up again.

Freeze leftovers on a baking sheet and once solid, transfer to an airtight container or Ziplock bag. This baked chicken will keep for up to 3 months. Thaw in the fridge overnight.

Serving Suggestions

These oven-baked chicken tenders make the perfect game day snack. I like to pair them with easy tortilla pinwheels, a creamy crockpot spinach dip, and for a touch of spice, a batch of air fryer jalapeño poppers.

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