Dinners, Recipes

Crispy Baked Parmesan Chicken Tenders (No Frying!)

Name: Crispy Baked Parmesan Chicken Tenders
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 lb chicken tenderloins (about ⅓ makes extras for lunches); 2 eggs (beaten); 1½ cups panko breadcrumbs; ½ cup grated Parmesan; 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp salt; ¼ tsp pepper; olive oil or avocado oil spray; 2 tbsp honey (for honey mustard); 2 tbsp Dijon mustard (for honey mustard)

By The Healthy Busy Mom
October 15, 2026

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If chicken nuggets are a staple in your house too, these baked Parmesan chicken tenders are about to become your new go-to. They have a golden, crunchy panko-Parmesan crust, they bake right in the oven, and there’s no frying and no frozen nuggets required.

I like to make a big batch, because about a third of it becomes extra for another dinner later in the week and easy lunches. Serve them with a quick honey mustard (just honey + Dijon) and watch them disappear.

Why You’ll Love This Recipe

Crispy, crunchy coating without frying
Uses simple ingredients you probably already have
Works in the oven or the air fryer
Makes extras for lunches and a second dinner

What You’ll Need

Chicken tenderloins: 2 pounds makes enough for dinner, plus extras for another meal later in the week and easy lunches.
Eggs: beaten, so the coating sticks to every tender.
Panko breadcrumbs: lighter and crunchier than regular breadcrumbs. This is the secret to a crispy crust without frying.
Grated Parmesan: adds flavor and helps the coating turn golden.
Seasonings: garlic powder, smoked paprika, salt and pepper.
Olive or avocado oil spray: a quick spray on top helps the tenders brown in the oven.
Honey mustard: just honey and Dijon mustard stirred together.

How to Make Baked Parmesan Chicken Tenders

Step 1: Prep the pan

Heat the oven to 425°F. Line a sheet pan with parchment paper, or set a wire rack on the pan for extra-crispy tenders.

Step 2: Bread the chicken

Mix the panko, Parmesan and spices in a shallow dish. Dip each tender in the beaten egg, then press it into the crumbs so the coating sticks.

Step 3: Spray and bake

Lay the tenders on the pan in a single layer and spray the tops with oil. Bake for 15–18 minutes, until the chicken reaches 165°F.

Step 4: Make the dip

While the tenders bake, stir together the honey and Dijon for a quick honey mustard. Cool any extra tenders, then refrigerate them for lunches.

Busy Mom Tips

Air fryer: cook at 400°F for 10–12 minutes in a single layer, flipping halfway.
Toddler tip: set out a “dip bar” in a muffin tin with ranch, honey mustard and ketchup.
Add cucumber slices or strawberries for a no-fuss side.

Frequently Asked Questions

Can I make these chicken tenders in the air fryer?

Yes! Cook them at 400°F for 10–12 minutes in a single layer, flipping halfway through.

How do I know when the tenders are done?

The chicken should reach an internal temperature of 165°F. An instant-read thermometer is the easiest way to check.

How do I make them extra crispy?

Bake them on a wire rack set on the sheet pan so hot air can reach the bottoms, and keep them in a single layer so they don’t steam.

Can I use chicken breasts instead of tenderloins?

Yes. Slice the breasts into strips about the size of a tender so they cook evenly.

How to Store and Reheat

Let the tenders cool, then refrigerate them in an airtight container for 3–4 days. Reheat in the oven or air fryer instead of the microwave to bring back the crunch.

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