Steam curls up from the valve and your stomach starts talking back. You sense that warm, comforting feeling rising as the pressure cooker comes to life. The sealing ring is doing its job tight so none of that good flavor escapes.
The kitchen fills with broth depth kinda scents even though we’re not cooking a stew this round. You catch the garlic and ranch seasoning mixing into something that just feels right. It’s like the cooker itself is teasing you, telling you this meal gonna be something special.
You spot that timer counting down and think about how quick release will let you jump right into the dinner action. No waiting around forever to eat is a sweet deal you don’t wanna miss. This Crack Chicken Tenders recipe is gonna be your new go-to for nights you crave something crispy but need it done fast.
Why Your Cooker Beats Every Other Pot
- Hits temps fast so chicken cooks evenly and juicy.
- Keeps moisture locked in with a tight sealing ring.
- Steam cues let you know exactly when to quick release for perfect doneness.
- Uses broth depth from spices that just can’t happen with regular pots.
- Less mess to clean compared to frying or oven baking.
- Pressure builds up real good to tenderize faster than slow cooking.
- Multitasks by keeping chicken moist while crisping the coating.
All the Pieces for This Meal
- 1 lb. chicken tenders—you want 'em fresh and not frozen for best taste.
- ½ cup mayonnaise to keep things creamy and help coating stick.
- ½ cup Parmesan cheese grated, gives that salty zing you love.
- 1 packet Ranch seasoning mix, packed with herbs and stuff to lift flavor real nice.
- ½ teaspoon garlic powder to hit that savory note sweet and loud.
- ½ teaspoon onion powder adding a gentle bite in the background.
- 1 cup Ritz crackers crushed for that buttery crispy outer coat.
These simple ingredients come together easy but don’t let the few items fool you. Each one packs a punch in flavor and texture. You’ll find yourself grabbing seconds without even thinking about it. The combo of creamy mayo and sharp Parmesan mixed with ranch spice hits that crave spot like nobody’s business.
Walking Through Every Single Move
1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or spray it down with nonstick spray so nothing sticks and clean up’s a breeze.
2. In a medium bowl, stir together mayonnaise, grated Parmesan cheese, Ranch seasoning pack, garlic powder, and onion powder. Mix it good so it’s all evenly blended.
3. Pour crushed Ritz crackers in a shallow dish. This is gonna be your crispy station.
4. Grab each chicken tender and dunk it into the mayo mix, making sure it’s fully coated.
5. Press the coated tender into the crushed Ritz coating, coating the entire piece well. You want a good crust all around.
6. Place these beauties onto that baking sheet lined earlier, spacing them out so they bake evenly.
7. Bake for 25 to 30 minutes, till chicken’s cooked through and the coating’s golden brown and crispy. Let rest for 5 minutes before serving so everything settles and you get maximum yum.
Smart Shortcuts for Busy Days
- Use pre-crushed Ritz crackers in a container if you got them on hand—it saves crushing time.
- Mix the mayo and seasoning up ahead and store it in the fridge for a day or two.
- Chicken tenders already trimmed from your butcher or store help avoid extra prep.
- Preheat the oven while prepping coats so no time wasted.
- Use quick release method on your pressure cooker to speed up dinner when you’re pressed for time.
What It Tastes Like Fresh From the Pot
Right when you slice in, chicken stays juicy and tender, like it soaked up all those tasty spices under pressure. The coating pops with buttery, crispy Ritz goodness that breaks perfectly on your teeth.
The Parmesan and ranch seasoning don’t just sit on top—they sneak in deep making each bite kinda cheesy and packed with flavor bursts. Garlic and onion powders add a little background hum that ties it all together.
You’ll spot that because it’s pressure cooked, chicken has this perfect moisture lock, no dryness here which usually happens with oven-only recipes. Paired with crisp coating, this recipe nails that crave-worthy combo you want.
Keeping Leftovers Fresh and Ready
First, let your tenders cool completely at room temp so condensation won’t make the coating soggy before storing.
Store leftovers in an airtight container in the fridge where they last up to 3 days real nice. If you want to keep crackers crispy, slip a paper towel inside the container.
For longer storage, freeze tenders on a tray first, then move to a freezer bag sealed tight. When ready to eat, reheat in the oven at 375 degrees Fahrenheit for 10-15 minutes instead of microwave for best crisp.
Common Questions and Real Answers
Can I use frozen chicken tenders? You kinda can but gotta thaw first so they cook evenly inside the pressure cooker. Otherwise risk texture issues.
How does quick release affect texture? Quick release stops cooking right away, keeping coating crisp and chicken juicy without overcooking.
Can I swap mayo for something else? You might try Greek yogurt but mayo melts differently so coating might not be as crispy.
What if I don’t have Ranch seasoning? Mix dried dill, parsley, garlic powder, salt and pepper to try a DIY blend close enough.
Is it better to slow release pressure or quick release? Quick release is best here so chicken doesn’t overcook and coating stays crunchy.
Can I double this recipe easily? Yep, just make sure you don’t overcrowd your cooker or baking sheet for even cooking.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crack Chicken Tenders Pressure Cooker Recipe
Equipment
- 1 Mixing bowl medium size
- 1 Baking sheet lined with parchment or greased
- 1 Grater or microplane for Parmesan
Ingredients
Main ingredients
- 1 lb chicken tenders fresh, not frozen
- ½ cup mayonnaise
- ½ cup Parmesan cheese grated
- 1 packet Ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup Ritz crackers crushed
Instructions
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray.
- In a medium bowl, mix mayonnaise, Parmesan cheese, Ranch seasoning, garlic powder, and onion powder together.
- Place crushed Ritz crackers in a shallow dish.
- Coat each chicken tender in mayo mixture.
- Dredge coated tenders in crushed Ritz, pressing to coat well.
- Arrange tenders on the prepared baking sheet with space between each.
- Bake for 25–30 minutes until golden and cooked through. Let rest 5 minutes before serving.
