Parmesan Chicken Tenders are ultra-crispy and crunchy without any frying. Serve them with my favorite Cane’s sauce copycat!
Author’s Notes
My Lighter Cane’s Copycat
My husband and kids are obsessed with Cane’s and honestly, I get it. But every time I eat there, my stomach does not love it as much as I do.
So I started testing a lighter version I could make at home. Think oven or air fryer instead of a big pot of oil. I knew I had a lot to live up to if I was skipping the deep fry, but this one really delivers!
These chicken tenders are GOOD. Super crispy, tons of flavor, and you truly will not miss the oil. And the Cane’s sauce? It’s spot on. Make it a day ahead if you can. It gets way better as it sits. Right after mixing it can taste a little flat, but give it time and it completely transforms.
Now I just need to crack the code on fries without the oil…
Ingredients In Parmesan Chicken Tenders
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken tenders | Pat dry before coating so the breading sticks better and crisps up nicely. |
| Panko breadcrumbs & Parmesan | Panko adds a nice crunch and Parmesan adds great flavor. Use freshly grated Parm from the fridge section, not shelf-stable. |
| Mayo, egg & Dijon | This mix helps the coating stick and keeps the chicken tender inside. |
| Garlic powder & paprika | For flavor! Feel free to adjust to preference. |
chelsea’s recipe tip
My Top 2 Tips For Success
Getting crispy parmesan chicken tenders without deep frying can be tricky, but these two tips make it easy:
- Spray generously with cooking spray: Helps crisp the coating, adds color for more flavor, and prevents sticking.
- Use panko: Lighter than regular breadcrumbs, so you get more crunch.
How To Make Parmesan Chicken Tenders
- Marinate: Soak chicken briefly in buttermilk, then drain and pat dry.
- Mix coatings: Mix breading in one bowl and whisk the wet mixture in another.
- Coat chicken: Dip in wet mixture, press into coating, and spray one side.
- Cook: Air fry or bake, flip halfway, spray again, and cook until golden.
- Rest & serve: Let sit a few minutes, then serve hot with dipping sauce.
Quick Tip
Use chicken tenders or slice chicken breasts into thin strips (about 3 to 4 per breast). Trim tendons and excess fat, then pat dry. Check out this easy hack for removing tendons easily.
Tools For Making Parmesan Chicken Tenders
- Use a 15×21 inch sheet pan: More space means better roasting.
- Use a spatula: This metal spatula makes flipping tenders quick and easy.
Storage
Parmesan chicken tenders are best fresh since the coating softens as they sit. For make-ahead, wait to coat in the Panko-Parmesan until right before baking to keep them crisp.
More Restaurant Copycat Recipes
Parmesan Chicken Tenders
Equipment
- Large sheet pan (15" x 21")
Ingredients
- Cooking spray
- 1 pound chicken tenderloins see note 1
- 1 cup buttermilk optional for marinating
- 1 cup panko breadcrumbs see note 2
- 1/2 cup freshly grated Parmesan cheese see note 3
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons paprika
- 2 tablespoons mayo
- 2 tablespoons flour
- 1 large egg
- 1 tablespoon Dijon-style mustard
- Dipping sauce see note 4, optional
Instructions
- Optional marinade: Trim fat and remove tendons (try this easy hack!). Place chicken in a container or bag, pour buttermilk over, and seal. Marinate 20 to 30 minutes (or up to overnight). Discard buttermilk and pat chicken dry.
- In a shallow bowl, stir together panko and Parmesan. In a second bowl, whisk remaining ingredients into a thick batter. Using tongs, coat each tender in batter, then press into the panko mixture, using most of the breading. Generously spray one side with cooking spray.
- Air Fryer: Heat air fryer to 400°F. Place tenders in a single layer (cook in batches, no more than 5 at a time). Cook 5 to 8 minutes, flip, spray the other side, and cook another 5 to 8 minutes until golden and internal temp reaches 160°F. Carryover heat brings it to 165°F. Check smaller tenders early.
- Oven: Preheat oven to 400°F. Generously spray a large sheet pan. Place tenders spaced apart on the pan. Bake 10 minutes, flip, spray the other side, and bake 7 to 10 more minutes until internal temp reaches 160°F.
- Make dipping sauce if using. Serve hot. These are best fresh and lose crispiness as they sit.
Recipe Notes
1/2 cup mayonnaise
1/4 cup ketchup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon white sugar, optional
1/4 teaspoon Tony Chachere’s Creole seasoning Honey Mustard: Whisk until smooth:
1/4 cup + 2 tablespoons mayo
1-1/2 teaspoons yellow mustard
3/4 teaspoon lemon juice
1-1/2 tablespoons honey
1 tablespoon honey BBQ sauce
1/4 teaspoon fine sea salt
1/8 teaspoon pepper Nutrition Note: Calories do not include dipping sauces. Storage: These are best fresh. For make-ahead, wait to bread in the panko-Parmesan mixture until just before baking for the crispiest result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
