- 12 pc chicken tenders 12 pcs = 1 lb 12 oz
- 1 tbsp bacon fat
- 3/4 tsp kosher salt (use 1/3 less if using table salt)
- 2 tsp ranch powder (unsalted) *optional*
- 1 tsp garlic powder
- 1/2 tsp coarsely ground black pepper
- 10 strips thinly sliced bacon 10 thin slices cooked bacon = 1/2 cup chopped
- 1/2 cup heavy cream or half & half
- 1/2 cup grated sharp cheddar
- 1/4 cup chopped parsley
Instructions
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Cook bacon: Cook the bacon to render the fat. To do so place the bacon on a baking sheet and cook at 400F for 15-17 minutes or until the bacon is well crisped up. Let cool, then chop into 1/2 inch pieces.
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Season and add to baking dish: Sprinkle half the bacon on the bottom of a 9″x9″ or 7″x7″ baking dish then add the chicken tenders on top, placing them in rows.
Drizzle over the top with 1 tbsp of bacon fat, then sprinkle with 3/4 tsp kosher salt, 2 tsp dried ranch powder (if using), 1 tsp garlic powder and 1/2 tsp black pepper. Now, sprinkle the other half the cooked bacon on top. Lastly, pour about 2-3 tbsp of the heavy cream on top.
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Bake: Cover with foil and bake at 450F for 15 minutes, then reduce the heat to 350F and bake for another 35 minutes. Then, remove the foil and using a fork separate the pieces of chicken so they’re not stuck together.
<br></br>Drizzle the remainder of the cream or half and half over the top of the chicken and bake uncovered for another 15 minutes. Lastly, sprinkle the cheese over the top and bake for another 5 minutes to melt the cheese
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To serve: Remove from the oven, sprinkle with parsley and serve.
