Prepare the Topping: In a medium bowl, combine the softened cream cheese, ranch dressing, crumbled bacon, half of the grated cheddar cheese (50g), and the 2 tablespoons of chopped chives. Mix until everything is well combined. Set this aside while you prepare the chicken.

Set Up the Breading Station: You’ll need three shallow dishes. In the first, mix the plain flour with the smoked paprika, garlic powder, onion powder, a generous pinch of salt, and pepper. In the second, lightly beat the two eggs. In the third, place the Panko breadcrumbs.

Coat the Chicken: Working with one chicken strip at a time, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely into the beaten egg, allowing the excess to drip off. Finally, press it firmly into the Panko breadcrumbs, ensuring it's fully and evenly coated on all sides. What works best for me is using one hand for the dry ingredients and the other for the wet to avoid getting my fingers clumpy. Place the coated tender on a wire rack.

Rest the Chicken: Once all the chicken strips are coated, let them rest on the wire rack for at least 5-10 minutes. This small step helps the coating adhere properly and results in a much crispier finish.

Fry the Tenders: In a large, heavy-bottomed frying pan or skillet, heat the oil over a medium-high heat until it reaches about 180°C (350°F). If you don't have a thermometer, you can test it by dropping a breadcrumb in; it should sizzle immediately. Carefully place the chicken tenders in the hot oil, ensuring not to overcrowd the pan (work in batches if needed). Fry for 3-4 minutes per side, until deep golden brown and cooked through. It's vital to ensure chicken is properly cooked, which the Food Standards Agency advises means it's steaming hot all the way through with no pink meat.

Top and Grill: Remove the cooked tenders from the oil and place them back on the clean wire rack to drain any excess oil. Arrange them on a baking tray lined with foil. Generously spread the prepared crack chicken mixture over the top of each tender.

Melt and Serve: Sprinkle the remaining 50g of grated cheddar over the tenders. Place the tray under a hot grill for 1-2 minutes, watching closely, until the cheese is completely melted, bubbling, and just beginning to turn golden. Garnish with a sprinkle of extra fresh chives and serve immediately.