In a medium mixing bowl, combine softened cream cheese, 1 cup shredded cheddar cheese, half of the crumbled bacon, and 2 tablespoons ranch seasoning. Mix until completely smooth with no lumps. Add garlic powder and onion powder to the cream cheese mixture. Set aside while you prep the chicken. Make sure your cream cheese is fully softened or your crack chicken tenders filling will be lumpy.

Pat chicken breast tenders completely dry with paper towels for better breading adhesion. Season both sides with salt, pepper, and remaining 1 tablespoon ranch seasoning. Using a sharp knife, slice horizontally through the middle of each tender but don't cut all the way through—leave one edge connected so it opens like a book. Spoon about 2 tablespoons of cream cheese mixture into each butterflied tender. Fold the chicken back together and press gently to seal. Proper butterflying keeps the filling inside your cheesy ranch chicken tenders.

Beat eggs in a shallow bowl until well combined. In another shallow bowl, mix panko breadcrumbs with grated Parmesan cheese and smoked paprika. Keep a clean plate nearby for your breaded tenders. Dip each stuffed tender first into the beaten egg, letting excess drip off. Press firmly into the panko mixture, coating all sides thoroughly. Place breaded tenders on the clean plate. The Parmesan in the breading adds incredible flavor and helps create crispy crack chicken tenders.