Preheat and prep Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish. If using an air fryer, preheat it to 375°F too and keep that basket ready.

Season the chicken In a bowl, toss the chicken tenders with ranch seasoning, garlic powder, paprika, and black pepper until evenly coated. Set aside while you get the cheesy topping ready.

Make the “crack” mixture In a separate bowl, mix together the softened cream cheese, shredded cheddar, bacon crumbles, and mayo or sour cream until it’s one big creamy, cheesy, bacon-packed spread. No need to overthink this—just stir until smooth-ish and combined.

Assemble the magic Lay the seasoned chicken tenders on your prepared baking sheet. Spoon a generous dollop of the crack mixture over each tender and spread it to cover the top completely. If you’re feeling fancy, sprinkle on some crushed crackers or pork rinds for a crispy topping.

Bake or air fry For oven: Bake uncovered for 20–25 minutes, or until chicken is cooked through and the topping is bubbly and slightly browned. For air fryer: Work in batches and air fry at 375°F for 10–12 minutes, or until the chicken hits 165°F inside and the top is golden.

Garnish and serve Once they’re out of the oven, sprinkle with chopped chives or green onions for that final restaurant-style flourish. Then try not to eat them all straight from the tray.