Instructions:
- Prepare the Brine: Whisk salt and sugar into warm water until dissolved. Submerge trimmed chicken breasts completely. Brine for 20 minutes. Rinse well and pat bone-dry.
- Butterfly and Pound the Chicken: Slice each breast in half horizontally (butterflying). Place each half between plastic wrap and gently pound to an even 1/4-inch thickness.
- Mix the Crack Filling: In a bowl, combine softened cream cheese, cheddar, ranch seasoning, and crumbled bacon. Mix until thoroughly incorporated.
- Stuff the Tenders: Spoon roughly 1.5 Tbsp of filling onto the bottom half of each pounded chicken piece. Fold the top half over the filling, sealing the edges tightly. Use toothpicks if needed to secure large gaps.
- Set Up Breading Stations: Prepare three shallow dishes: Dish 1 with flour; Dish 2 with whisked eggs; Dish 3 with Panko, Parmesan, garlic powder, and smoked paprika, mixed well.
- Bread the Tenders: Dredge each stuffed tender first in flour (shaking off excess), then dip fully in egg, and finally press firmly into the Panko mixture, ensuring full coverage.
- Bake: Arrange tenders on a baking sheet lined with parchment paper or on a wire rack set inside a baking sheet. Lightly spray or drizzle the tops with oil/spray. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove toothpicks (if used). Let rest for 5 minutes before serving hot.