Getting super crispy and crunchy chicken tenders without a deep fryer or tons of oil can be tricky, but I’ve got a few easy tricks to make it happen:
Use Panko breadcrumbs. Panko is lighter and crunchier than regular breadcrumbs, giving a crispier texture.
Bake on a wire rack. Put a wire rack on a sheet pan and bake the chicken on top. This helps heat reach all sides, making it crispy everywhere.
Spray with cooking spray. A quick spray stops sticking and makes the coating crunchier.
Why not bake veggies alongside the crispy chicken? One pan, one bake—main dish and sides together!
How To Make Baked Parmesan Chicken Tenders
Mix the seasonings. This mix is used twice in the recipe.
Cut veggies and coat them with olive oil and 1 tbsp of the seasoning, then roast them.
Prep chicken and place it on a greased wire rack while the veggies cook.
Push the veggies to one side of the pan, set the wire rack with the chicken on the pan, and bake for 10 mins.
Turn the chicken and stir the veggies, then bake for another 7–10 mins until the chicken is done and the veggies are soft.
Enjoy! Tasty chicken, potatoes, and veggies, all cooked on one pan!
One Seasoning Mix — 2 Uses
This recipe uses one simple seasoning mix, divided into two parts—one for the veggies and one for the chicken.
The mix includes garlic powder, onion powder, salt, pepper, paprika, dried oregano, and dried parsley.
I keep the salt low because Parmesan is already salty. If the flavors feel bland, add a little more salt at the end.
Let’s Talk Chicken Tenders
Use chicken tenders or cut chicken breasts into thin strips (about 3–4 per breast).
Cut out tendons with a small knife, trim any extra fat, and pat the chicken dry with a paper towel. Check out this easy hack to see how easy it can be!
Dry chicken makes the breading stick better and cooks more evenly for great flavor!
Baked Parmesan Chicken Tenders Breading
Once the chicken is ready, dip it in the batter, coat it in the breading, and bake. Here’s a quick breakdown:
Batter:
Egg and mayo add flavor and moisture.
Dijon mustard gives a deeper flavor.
Flour helps the breading stick.
Spices ensure even seasoning on the chicken.
Breading:
Panko breadcrumbs (look in the baking or Asian food aisle).
Parmesan cheese grated from a block for the best taste. Skip jarred Parmesan—it’s too salty.
Quick Tip
Once all the tenderloins are battered and breaded, they need to be generously sprayed with cooking spray. This promotes crisp, even browning in the oven and results in seriously crispy and crunchy chicken!
Baked Parmesan Chicken Tenders Dipping Sauces
We love a good chicken dipping sauce! I’ve included two different recipes for dipping sauces in the “notes” section of the printable recipe. Use whichever you prefer to grab a store-bought dipping sauce you know you love!
The two sauces included in the recipe notes: a honey mustard and then an all-purpose chicken dipping sauce (similar to fry sauce!)
To keep things super simple you could serve plain ketchup on the side (my kiddos love it) or even marinara sauce (again, inspired by the kiddos!)
Baked Parmesan Chicken Tenders Recipe Tools
The following products are what I personally recommend for making this Baked Parmesan Chicken Tenders & Veggies recipe:
15×21-inch extra-large sheet pan. The more space the vegetables and chicken have (and the less-crowded they are) the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead ofroasting which results in softer, somewhat soggy-tasting veggies. I recommend using a (this) 15×21 inch sheet pan.
Veggie turner. To quickly flip the chicken tenders and toss the veggies, I love using this metal spatula.
Coolingracks. To ensure ultra crispy chicken, we bake it on cooling racks. Be sure the cooling rack you’re using is indeed oven safe and a size that will fit comfortably on the sheet pan!
Baked Parmesan Chicken Tenders Storage
This recipe is best enjoyed after being made. The tenders don’t stay crispy when stored, so I recommend cooking only enough for one meal/what will be enjoyed that same day.
As far as making ahead of time, it can be done, but I recommend waiting to dredge the tenders in the Panko-Parmesan mixture until right before baking. Otherwise, the breading will get soft and the chicken won’t be near as crispy/crunchy after baking.
Crispy Baked Parmesan Chicken Tenders paired with roasted veggies make for a tasty, nutritious one-pan dinner! Simple, delicious, and totally satisfying.
Preheat oven to 400°F. Mix all seasonings in a small bowl and set aside 1 tablespoon of the mixture. Grab a large 15×21-inch sheet pan (or 2 smaller pans) and an oven-safe wire cooling rack if available.
Chop broccoli, potatoes (1/2-inch pieces), and peppers (1-inch pieces). Trim green beans and mince garlic.
Toss all cut veggies on the pan with 3 tablespoons olive oil and the reserved 1-tablespoon seasoning mix. Spread evenly, ensuring no overlap (this will cause them to steam instead of roast, and bake time is longer). Roast for 5 minutes, then remove.
Pat chicken tenders dry with paper towel, trim fat, and remove tendons (try this easy hack!). In a shallow bowl, mix panko and 2/3 cup Parmesan. In another bowl, whisk remaining spices, mayo, flour, egg, and mustard to create a batter. Coat tenders in batter, then dredge in breading (I like using tongs).
Spray wire cooling rack generously with cooking spray and place coated chicken tenders on top. Press any leftover breading on top of chicken and spray tenders with cooking spray. Move veggies to one half of the sheet pan or to the edges of the pan to make room for the wire cooling rack (with the chicken on it) to sit on the sheet pan. Bake in the center of the oven for 8–10 minutes, then flip tenders, spray the now exposed side with cooking spray, and bake another 8–10 minutes until chicken reaches 160°F and veggies are crisp (see note 3). Add salt if needed.
Carefully remove chicken and add remaining 1/3 cup Parmesan with veggies. Toss the veggies with the cheese and any panko breading that fell on the tray from the chicken. Enjoy chicken and veggies with optional dipping sauces (see note 4).
Recipe Notes
Note 1: If using chicken breasts, remove excess fat, pound them to even thickness, and slice them to the size of tenders (about 1 and 1/4-inch strips).Note 2: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. They can be found near breadcrumbs, flour, or cornmeal in the grocery store.Note 3: If you’d like the veggies more tender, remove the wire cooling rack with chicken and add veggies back into the oven for 5 more minutes or so.Note 4: If you’d like a dipping sauce for chicken, here are our 2 favorites:Chicken Dipping Sauce. Whisk the following in a bowl until smooth:
1/2 cup (100g) Best Foods/Hellman’s Regular Mayo
1/4 cup (65g) ketchup
1/2 teaspoon garlic powder
1/4 teaspoon pepper and Worcestershire sauce
1/8 teaspoon fine sea salt
Honey Mustard. Whisk the following in a bowl until smooth:
1/4 cup + 2 tablespoons Best Foods/Hellman’s Regular Mayo
1-1/2 teaspoons yellow mustard
3/4 teaspoon lemon juice
1-1/2 tablespoons honey
1 tablespoon honey BBQ sauce (we like Sweet Baby Rays)
1/4 teaspoon fine sea salt and 1/8 teaspoon pepper
Nutrition Note: Calories do not include dipping sauces.Storage: These tenders are best fresh, as they lose crispiness when stored. If prepping ahead, wait to dredge in the Panko-Parmesan mix until just before baking for the crispiest result.
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
I have a ton of drumsticks! What alterations to the recipe should I make if I was going to use 2-3 pounds of drumsticks? I would assume I need to cook the chicken probably half way beforehand before adding the vegetables? 💕 Thanks for such a yummy sounding recipe!!
This recipe was simple and very delicious! Thank you Chelsea. Love this site your recipes and the way everything is presented, Nicest site I’ve seen . Thanks again!
Hello!!
I have a ton of drumsticks! What alterations to the recipe should I make if I was going to use 2-3 pounds of drumsticks? I would assume I need to cook the chicken probably half way beforehand before adding the vegetables? 💕 Thanks for such a yummy sounding recipe!!
This recipe was simple and very delicious! Thank you Chelsea. Love this site your recipes and the way everything is presented, Nicest site I’ve seen . Thanks again!
That means so much to me, thanks so much Angie 🙂
SUCH a delicious and easy dinner to put on the table! Quick and healthy, and absolutely loved in my household. Thank you!
So happy this was a hit! Thanks for the comment Paige 🙂
Making this for dinner tonight! Is it possible to prep the chicken, refrigerate and then bake later? Or will the Panko get soggy?
I think the chicken would get soggy unfortunately. Truthfully, I haven’t ever tried preparing the chicken ahead of time though!
Tried this and it came out great! would 100% recommend. Having a marinara dipping sauce might also be good to compliment the parmesan cheese.
So happy you enjoyed it! And yes, marinara sounds delicious! 🙂
hey girl this looks so yummy!
Can’t go wrong with chicken parm! Lovely recipe
Thanks Maria! 🙂
Well this is one dinner inspiration that I simply must make asap!