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Baked Chicken Tenders coated in parmesan, mayonnaise, and crispy panko are the juiciest 25 minute dinner in our rotation, and the first time I pulled a tray out on a frantic school night both girls cleared their plates and asked when we were having them again. They earned a permanent spot right next to our frozen chicken patties in air fryer for busy week survival.
A quick parmesan mayonnaise coating and a shower of panko turn plain chicken tenderloins into golden, bubbly, crave worthy tenders.
Baked Chicken Tenders Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 386kcal
- 🌶️ Flavor Profile: Savory garlic and parmesan with a toasty panko crunch
- ✋ Difficulty: Easy, on par with our crock pot lemon garlic chicken thighs
Quick Answer
To make these baked chicken tenders, preheat the oven to 425 degrees F and line a sheet tray with parchment. Arrange chicken tenderloins 2 inches apart, mix parmesan, mayonnaise, garlic powder, salt, oregano, basil, onion powder, and pepper into a paste, spread it over each tender, and top with panko breadcrumbs. Bake 13 to 15 minutes until golden brown, bubbly, and 165 degrees F inside.
Jump to:
- Baked Chicken Tenders Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Baked Chicken Tenders
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Baked Chicken Tenders FAQs
- Other Recommended Easy Chicken Dinner Recipes
- Baked Chicken Tenders
Why This Recipe Works
Click to see the technique science
- Mayonnaise is the moisture lock. Spreading a mayonnaise based coating over the tenders seals the surface so the lean meat steams gently inside while the outside browns, which is why these never turn dry.
- Real parmesan browns into a crust. Parmigiano reggiano melts and caramelizes in the hot oven, fusing with the mayonnaise into a savory golden shell.
- Panko stays crispier than regular crumbs. The big, airy flakes of panko toast up crunchy on top instead of soaking in, giving fried texture with zero frying.
- A 425 degree oven works fast. High heat browns the coating and cooks thin tenderloins in under 15 minutes, before they have any chance to dry out.
- Tenderloins are the right cut. They are uniformly thin, so every piece hits 165 degrees F at the same moment, no pounding or slicing required.
- Space on the tray matters. Two inches between tenders lets hot air circulate, so the coating crisps instead of steaming in a crowd.
Why You’ll Love This Recipe
- Dinner is on the table in 25 minutes flat with one bowl and one sheet tray to wash.
- The parmesan crust tastes indulgent, but baking keeps it lighter than any fried tender.
- Kids devour them, and they are just as good cold over a salad the next day, like our Chick Fil A grilled chicken club energy in tender form.
Key Ingredients
A handful of fridge and pantry staples builds that golden parmesan crust.
- Chicken Tenderloins: One pound of tenderloins cooks fast and stays juicy. If you only have breasts, slice them into even 1 inch strips.
- Parmigiano Reggiano: Freshly grated real parmesan melts and browns far better than the shelf stable canned kind, and it is the backbone of the crust.
- Mayonnaise: Half a cup keeps the chicken unbelievably moist and acts as the glue for the seasonings and panko. You will not taste mayo, just richness.
- Panko Breadcrumbs: A quarter cup scattered on top toasts into the crispy finish that makes these feel fried.
- Dried Herbs and Spices: Garlic powder, oregano, basil, onion powder, salt, and pepper season the coating from the inside out, the same pantry lineup behind our buttermilk ranch dressing.
See recipe card for exact quantities.
Variations and Substitutions
The coating is a blank canvas, so tweak it to match whatever dinner mood you are in.
- Spicy ranch: Stir a tablespoon of hot sauce and a pinch of cayenne into the mayonnaise mixture.
- Italian style: Swap the panko for seasoned Italian breadcrumbs and finish with marinara for dipping, like a shortcut chicken parm.
- Extra crunchy: Double the panko and spritz the tops with olive oil spray before baking.
- Lemon pepper: Add a teaspoon of lemon zest and extra cracked pepper to the coating for a brighter tray.
- Buffalo night: Toss the baked tenders in buffalo sauce, the same move that makes our slow cooker buffalo chicken sandwiches so good.
How to Make Baked Chicken Tenders
- Preheat the oven to 425 degrees F and line a large sheet tray with parchment paper. Place the chicken tenders about 2 inches apart on the tray.
- In a small bowl, mix together the parmesan, mayonnaise, garlic powder, salt, oregano, basil, onion powder, and pepper until it forms a thick, spreadable paste.
- Evenly spread the parmesan mayonnaise mixture over the top of each chicken tender.
- Top each coated tender evenly with the panko breadcrumbs.
- Bake for 13 to 15 minutes until the tenders are golden brown and bubbly and the internal temperature reaches 165 degrees F. Rest a few minutes before serving.
Recipe Tips & Tricks
- Pat the chicken dry first. A dry surface helps the coating cling instead of sliding off in the oven.
- Grate the parmesan yourself. Pre shredded cheese has anti caking coatings that keep it from melting into a proper crust.
- Do not skimp on the spacing. Crowded tenders steam and the coating goes pale instead of golden.
- Check temperature, not the clock. Tenderloins vary in size, so pull them the moment a thermometer reads 165 degrees F.
- Broil for the last minute if needed. If the panko has not browned by the time the chicken is done, a quick broil finishes the color fast. Watch it closely.
- Line the tray every time. The cheese that escapes turns to welded on frico without parchment.
- Make a double batch. Leftovers reheat beautifully in the air fryer at 375 degrees F for 3 to 4 minutes.
Serving Ideas and Suggestions
These tenders love classic comfort sides. We do mashed potatoes and green beans most nights, and a scoop of classic potato salad in the summer.
For a crowd pleasing dinner spread, set them out with KFC potato wedges and a drizzle of Chick Fil A honey roasted BBQ sauce for dipping.
Slice leftovers over romaine with avocado ranch for a lunch salad that does not feel like leftovers.
They also make incredible sliders. Tuck a tender into a toasted roll with lettuce and a swipe of mayo and watch them disappear.
Baked Chicken Tenders FAQs
At 425 degrees F, tenderloins need just 13 to 15 minutes. They are done the moment the thickest piece reads 165 degrees F on an instant read thermometer and the coating is golden and bubbly.
The mayonnaise locks in moisture, helps the parmesan and seasonings stick, and browns into a rich, savory crust. The finished tenders do not taste like mayo at all, just juicy, well seasoned chicken.
Absolutely. Slice boneless skinless breasts lengthwise into strips about 1 inch thick so they match tenderloin size, then follow the recipe exactly. Even strips are the key to even cooking.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375 degree F oven or air fryer for 3 to 5 minutes to bring the crust back to life. The microwave works but softens the panko.
Yes. Freeze the baked and cooled tenders on a tray, then bag them for up to 2 months. Reheat straight from frozen in a 375 degree F oven for 12 to 15 minutes until hot through.
Three things working together, a hot 425 degree F oven, airy panko breadcrumbs on top, and space between the tenders so air circulates. Add a quick broil at the end if you want even deeper color.
Craving the fried version next? Our cheesy fried chicken is the weekend splurge to bookmark.
For a full hands-off dinner instead, our Italian lemon chicken foil packets bake chicken and potatoes in one sealed pouch.
These tenders are even better dunked in our zippy, creamy Bloomin Onion Sauce.
Another easy chicken win the kids love is our air fryer chicken drumsticks.
These tenders are amazing dunked in our spicy salad dressing.
Serve a batch of our crack chicken dip alongside these tenders for the ultimate snack table.
Baked Chicken Tenders
Ingredients
- 1 pound chicken tenderloins
- 1/2 cup parmigiano-reggiano cheese fresh grated, or parmesan cheese of your choice
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon fresh black pepper
- 1/4 cup panko breadcrumbs or breadcrumbs of your choice
Instructions
- Preheat oven to 425°F. Line a large sheet tray with parchment paper.
- Place the chicken tenders about 2 inches apart on to the prepared sheet tray.1 pound chicken tenderloins
- In a small bowl, mix together the parmesan, mayonnaise, garlic powder, salt, oregano, basil, onion powder, and pepper.1/2 cup parmigiano-reggiano cheese, 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon onion powder, 1/4 teaspoon fresh black pepper
- Evely spread the mixture on top of each chicken tender.
- Top each tender evenly with the breadcrumbs.1/4 cup panko breadcrumbs
- Bake for 13-15 minutes until the internal temperature of the tenders reaches 165°F; they will be golden brown and bubbly.
Notes
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent the tenders from sticking and to make cleanup easier.
- Check the Internal Temperature: Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F for safe eating.
- Even Coating: Make sure to evenly coat each chicken tender with the mayonnaise mixture and breadcrumbs for a uniform crispy texture.
- Don’t Overcrowd the Pan: Place the tenders about 2 inches apart on the baking sheet to ensure they cook evenly and get crispy.
- Add Some Heat: If you like a little kick in your chicken tender recipe, add a pinch of cayenne pepper to the breadcrumb mixture.
- Try Different Breads: Experiment with different types of breadcrumbs like whole wheat or gluten-free to suit your dietary preferences.
Nutrition
Love This Recipe?
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Delicious & easy! I only added some ground up fried onions 🤤 to your recipe.
Made this with Chicken Breasts..Very delicious
Very easy and fast
So good. Leftovers were delicious too. I made half with bread crumbs and half without. Both were excellent. If you read the directions there is a misspelled word. If you want to correct it ‘evely’ should be evenly.