Let’s talk about the ultimate upgrade to classic chicken tenders—because once you try Cheez-It Chicken Tenders, there’s no going back. These beauties are everything you love about crunchy, golden fried chicken but coated in the iconic, cheesy goodness of crushed Cheez-Its. Yes, the snack you already can’t stop eating just got promoted to dinner duty, and the results are crispy, juicy, and ridiculously craveable.
Imagine this: tender strips of halal chicken marinated in a savory buttermilk bath, then coated in a crushed Cheez-It crust that delivers max crunch and that salty-cheesy kick in every single bite. You can bake them, fry them, or throw them in the air fryer—whatever works for your vibe. Serve with ranch, honey mustard, or your favorite dipping sauce, and you’ve got a plate of comfort food with just the right amount of nostalgic chaos.
Whether you’re feeding picky eaters, planning a game day spread, or just want something different and seriously satisfying, Cheez-It Chicken Tenders are the answer. Fast, fun, family-friendly, and packed with flavor—they’ll be gone before they even hit the table.
Why You’ll Love These Cheez-It Chicken Tenders
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Crunchy, cheesy coating thanks to crushed Cheez-Its
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Halal-friendly and made with clean, simple ingredients
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Customizable cooking methods—bake, fry, or air fry
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Perfect for kids, parties, game day, or late-night cravings
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Ready in under 30 minutes (plus marinating time)
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Incredible flavor combo of salty, cheesy, and juicy
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Pairs perfectly with dipping sauces of all kinds
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Budget-friendly and pantry-staple ingredients
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Kid- and adult-approved—no one can resist
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Easy to meal prep and freezer-friendly for future dinners
Preparation Time and Yield
Prep Time: 15 minutes
Marinate Time: 30 minutes (or up to overnight)
Cook Time: 15–20 minutes
Total Time: 45 minutes
Yield: Serves 4
Nutritional Information (Per Serving)
Calories: 360
Carbohydrates: 18g
Protein: 28g
Fat: 20g
Fiber: 1g
Sugar: 2g
Ingredients for Cheez-It Chicken Tenders
1.5 lbs boneless, skinless chicken tenders or breast, sliced into strips
2 cups crushed Cheez-Its (about 4–5 handfuls)
1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup all-purpose flour
Cooking oil or spray (for baking or frying)
Step-by-Step Instructions for Cheez-It Chicken Tenders
Step 1: Marinate the chicken
Place chicken tenders in a bowl or zip-top bag with buttermilk, garlic powder, paprika, salt, and pepper. Mix well and refrigerate for at least 30 minutes or up to overnight. This makes the chicken super tender and flavorful.
Step 2: Crush the Cheez-Its
Add Cheez-Its to a zip-top bag and crush with a rolling pin or pulse in a food processor until you get fine crumbs. Pour into a shallow dish or bowl.
Step 3: Set up the dredging station
In one bowl, place the flour. In another, whisk the eggs. In the third, pour the crushed Cheez-Its. Line them up for easy dipping.
Step 4: Coat the chicken
Remove chicken from the marinade. Dredge each piece in flour, dip into the beaten eggs, and press into the Cheez-It crumbs until fully coated. Press firmly to help the crumbs stick.
Step 5: Cook the tenders
To bake: Preheat oven to 400°F. Place tenders on a parchment-lined baking sheet. Spray with oil and bake for 15–18 minutes, flipping halfway.
To air fry: Preheat air fryer to 375°F. Spray tenders lightly with oil. Cook in a single layer for 10–12 minutes, flipping halfway.
To pan-fry: Heat 1/2 inch of oil in a skillet over medium heat. Fry chicken tenders for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Step 6: Serve hot
Serve with your favorite sauces—ranch, honey mustard, buffalo, or sweet chili—and watch them disappear.
Ingredient Background
Cheez-It Chicken Tenders are all about taking something familiar and flipping it into something unforgettable. The hero here is, of course, the Cheez-It—a snack cracker that’s been around since the 1920s and has never lost its crunchy, cheesy charm. Made from real cheese and baked to a crisp, they bring intense flavor and texture to this dish without the need for extra seasonings. Crushed into crumbs, they create a golden, craggy coating that clings beautifully to chicken and turns into a crispy shell when cooked.
Chicken tenders or boneless chicken breasts work perfectly in this recipe because they’re lean, easy to prep, and cook quickly. When soaked in buttermilk, they become extra juicy and tender. Buttermilk not only infuses the meat with flavor, it also acts as a natural tenderizer, helping break down the proteins for that signature pull-apart texture.
The dredging components—flour and egg—might seem basic, but they’re crucial. The flour helps dry the chicken surface so the egg can stick, and the egg acts like glue to lock in the Cheez-It coating. This three-layer dip process is what creates that ultra-crunchy exterior with no risk of the coating falling off mid-bite.
Technique Tips for Cheez-It Chicken Tenders
If you want that perfect crispy crust every single time, it starts with your prep. First, crush the Cheez-Its finely but not into dust. You want a mix of textures—some powdery bits to fill in the gaps and some larger pieces to create crunch and visual appeal. A food processor works great, but if you’re using a rolling pin and bag, take your time and press evenly.
Don’t skip the marinating step. Even 30 minutes in buttermilk transforms the chicken, making it juicier and adding subtle flavor from the spices mixed in. Overnight is even better. If you’re short on time, 15 minutes is still better than nothing, but longer is definitely worth the wait.
When breading the chicken, use one hand for dry ingredients and the other for wet. This keeps your coating from turning gummy and messy. Once breaded, let the tenders rest on a wire rack for a few minutes before cooking. This helps the coating set and prevents it from sliding off during cooking, especially if frying or baking. And always cook in batches to avoid overcrowding, which can lower temperature and make the crust soggy instead of crisp.
Alternative Presentation Ideas
These tenders are fantastic as-is, but you can get seriously creative with how you serve them. Turn them into sliders by tucking them into mini buns with lettuce, tomato, and a swipe of ranch or sriracha mayo. Add a pickle and you’ve got party food that’ll be the first thing to disappear from the table.
For a fun twist on tacos, slice the tenders and load them into soft tortillas with shredded lettuce, diced tomatoes, and a drizzle of chipotle-lime crema. Add a little chopped cilantro and crushed Cheez-Its on top for extra crunch. It’s like a fast food favorite with a gourmet vibe.
Want to keep it kid-friendly? Serve them over mac and cheese or next to waffle fries with a trio of dipping sauces—honey mustard, BBQ, and buffalo. You can also cut them into bite-size pieces and toss them into a loaded salad for an ultra-satisfying lunch or dinner with crunch in every forkful.
Freezing and Storing Cheez-It Chicken Tenders
These chicken tenders are great for making ahead, freezing, and reheating without losing that craveable crunch. If you’re planning to store leftovers, let the cooked tenders cool completely, then place them in an airtight container or wrap them tightly in foil. Store in the refrigerator for up to 3 days.
To reheat and bring back the crispiness, skip the microwave and use the oven or air fryer. Reheat at 375°F for about 8 to 10 minutes, flipping halfway. In an air fryer, 5 to 6 minutes will usually do the trick. You’ll get that fresh-from-the-fryer texture without adding any extra oil.
Want to freeze them uncooked? After breading, place the raw tenders on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to cook, bake or air fry straight from frozen—just add a few extra minutes to the cook time.
Healthier Twist Ideas
Looking to enjoy Cheez-It Chicken Tenders with a little less guilt? You’ve got options. Start by baking or air frying instead of pan frying. You’ll still get tons of crunch without all the added oil. Just be sure to use a light coating of cooking spray to help the Cheez-Its crisp up.
Try using a reduced-fat version of Cheez-Its or one of the whole grain varieties for extra fiber. You could even experiment with gluten-free cheese crackers or baked chickpea-based snacks if you’re avoiding gluten or want a more protein-packed crust.
If you want to skip the egg or lighten up the coating process, brush the tenders with a bit of oil after marinating and press them straight into the Cheez-It crumbs—no flour or egg needed. It won’t be quite as thick a crust, but you’ll still get great flavor and crunch with fewer steps and less fat.
Serving Suggestions for Events
These Cheez-It Chicken Tenders were made to be the star of the spread. For game day, serve them in a big basket lined with parchment paper, surrounded by dipping sauces in ramekins. Think ranch, buffalo, honey mustard, and spicy sriracha mayo. Stack the tenders high and let the crowd dig in.
For a family dinner, serve with seasoned potato wedges, a big green salad, and maybe even some corn on the cob. It’s a casual meal that feels comforting and a little playful all at once—perfect for weeknights when you want something easy but exciting.
Hosting a kid’s party? Turn these tenders into a finger food station. Offer mini dipping cups, a variety of sauces, and sides like carrot sticks, celery, and apple slices. Add a little bowl of crushed Cheez-Its for sprinkling, and let kids decorate their own chicken tender “masterpiece.”
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of breast or tenders?
Yes, boneless, skinless chicken thighs work great. Just slice them into strips and cook slightly longer since they’re thicker. - Can I use other crackers besides Cheez-Its?
Absolutely. Goldfish, Ritz crackers, or flavored pretzels all work. But Cheez-Its have the boldest cheesy punch. - What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes—it’s a perfect sub. - Can I make these ahead of time?
Yes, bread them and refrigerate for a few hours before cooking. You can also freeze them before or after cooking. - Do I need to use eggs?
Eggs help the crumbs stick, but if you want to skip them, brush the chicken with oil or use Greek yogurt as a binder. - What if I’m air frying and they’re not crisping?
Give them a light spray of oil before cooking. It helps activate the crisp and prevents drying out. - Can I make them spicy?
Mix cayenne or hot sauce into the marinade or use spicy Cheez-It flavors like Pepper Jack for extra kick. - How do I keep the coating from falling off?
Let the breaded tenders rest for 5–10 minutes before cooking. Press the crumbs in well and avoid flipping too soon. - Are Cheez-Its halal?
Some varieties are. Always check the label for animal enzymes or choose certified halal alternatives if needed. - What’s the best dipping sauce?
Classic ranch is always a hit, but honey mustard, BBQ, buffalo, or garlic aioli are amazing too.
Conclusion
Cheez-It Chicken Tenders aren’t just a recipe—they’re a full-on flavor celebration. Salty, cheesy, crispy, and juicy in all the right ways, they take the humble chicken strip and elevate it to cheesy snack food royalty. Whether you’re making them for a game day spread, an easy weeknight dinner, or just because you have a box of Cheez-Its begging to be crushed, these tenders are guaranteed to deliver.
They’re quick, fun, and totally customizable. And let’s be honest—there’s something incredibly satisfying about turning a nostalgic snack into something this downright delicious. So crush those crackers, coat that chicken, and get ready to fry, bake, or air fry your way to the most addictive tenders you’ve ever made.
Print
Cheez-It Chicken Tenders
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
1.5 lbs boneless, skinless chicken tenders or breast, sliced into strips
2 cups crushed Cheez-Its (about 4–5 handfuls)
1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup all-purpose flour
Cooking oil or spray (for baking or frying)
Instructions
Step 1: Marinate the chicken
Place chicken tenders in a bowl or zip-top bag with buttermilk, garlic powder, paprika, salt, and pepper. Mix well and refrigerate for at least 30 minutes or up to overnight. This makes the chicken super tender and flavorful.
Step 2: Crush the Cheez-Its
Add Cheez-Its to a zip-top bag and crush with a rolling pin or pulse in a food processor until you get fine crumbs. Pour into a shallow dish or bowl.
Step 3: Set up the dredging station
In one bowl, place the flour. In another, whisk the eggs. In the third, pour the crushed Cheez-Its. Line them up for easy dipping.
Step 4: Coat the chicken
Remove chicken from the marinade. Dredge each piece in flour, dip into the beaten eggs, and press into the Cheez-It crumbs until fully coated. Press firmly to help the crumbs stick.
Step 5: Cook the tenders
To bake: Preheat oven to 400°F. Place tenders on a parchment-lined baking sheet. Spray with oil and bake for 15–18 minutes, flipping halfway.
To air fry: Preheat air fryer to 375°F. Spray tenders lightly with oil. Cook in a single layer for 10–12 minutes, flipping halfway.
To pan-fry: Heat 1/2 inch of oil in a skillet over medium heat. Fry chicken tenders for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Step 6: Serve hot
Serve with your favorite sauces—ranch, honey mustard, buffalo, or sweet chili—and watch them disappear.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes (or up to overnight)
- Cook Time: 15–20 minutes
Nutrition
- Calories: 360
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g