Baked Chicken Tenders with Crispy Panko

These Baked Chicken Tenders have a crisp panko-Parmesan coating and juicy centers. Browning the breadcrumbs in olive oil before breading the chicken gives the coating its golden color without extending the bake time and drying out the tenderloins.

Golden baked chicken tenders with panko coating, ketchup, and ranch on a sheet pan.

A thick binder made with mayonnaise, egg, Dijon, apple cider vinegar, and cornstarch coats the chicken and helps the crumbs stick without a traditional flour, egg, and breadcrumb dredge. For another breaded tender recipe with a different coating and cooking method, try these Air Fryer Cornflake Chicken Tenders.

🔍 At a Glance

⏱️ Ready in: 45 minutes
👥 Serves/Yields: 5 servings; about 3–4 tenders per person; 18 tenders total
📌 Main Ingredients: Chicken tenderloins, mayonnaise, panko, Parmesan, and Dijon mustard
🔥 Cook Method: Toast the panko on the stovetop, then bake the breaded tenders at 425°F
😋 Flavor Profile: Savory and tangy with subtle smokiness and a crisp coating
📝 Great For: Weeknight dinners, dipping, and family-style meals

Why This Recipe Works

The breadcrumbs are golden before the chicken goes into the oven. Toasting the panko in olive oil develops its color and crisp texture in advance, so the chicken does not need to overbake while the coating browns.
One thick binder replaces a traditional three-part dredge. Mayonnaise, egg, Dijon, apple cider vinegar, and cornstarch form a coating that clings to the tenderloins and holds the panko in place.
The seasoning is built into both layers. Mixing one seasoning blend and dividing it between the binder and breadcrumbs flavors the chicken and the crisp exterior.

Ingredients & Why They Matter

Chicken tenderloins, mayonnaise, egg, apple cider vinegar, Dijon, cornstarch, olive oil, panko, Parmesan, and seasonings arranged on a sheet pan.

Chicken tenderloins: These small, narrow pieces cook quickly. The batch uses about 18 tenders, but size can vary, so check the thickest piece for doneness. Chicken breasts cut into similar-size strips can replace the tenderloins, although their cooking time may vary.
Morton kosher salt, granulated garlic, onion powder, and smoked paprika: This blend seasons both the binder and the crumb coating. Smoked paprika adds warm color and a subtle smoky note. If substituting another salt, use 2 teaspoons Diamond Crystal kosher salt or ½ teaspoon fine sea/table salt in place of the 1 teaspoon Morton kosher salt. Use regular or sweet paprika for a less smoky coating.
Mayonnaise and egg: Together they form a thick binder that coats the chicken and helps the breadcrumbs stick.
Apple cider vinegar and Dijon mustard: Both add tangy acidity that balances the rich mayonnaise and Parmesan. White wine vinegar or lemon juice can replace the apple cider vinegar.
Cornstarch: It thickens the binder and absorbs some surface moisture, helping the mixture coat the chicken evenly.
Panko and olive oil: Toasting the coarse breadcrumbs in oil gives the coating its golden color before baking. Avocado or vegetable oil can replace the olive oil.
Parmesan: Finely grated Parmesan adds savory flavor to the crumb mixture. Add it only after the panko has cooled so the cheese does not soften into clumps. Finely grated Grana Padano is the most straightforward substitute.
Cooking oil spray: Use it generously on the foil to prevent sticking and over the breaded tenders so the exposed panko browns evenly.

Find the full ingredient list and exact measurements in the recipe card below.

How to Make Crispy Baked Chicken Tenders

Five-step collage showing chicken in the binder, toasted panko, the finished crumb mixture, breaded tenders on a sheet pan, and baked chicken tenders.

Season and coat the chicken. Stir together the Morton kosher salt, granulated garlic, onion powder, and smoked paprika until evenly combined. Toss the chicken with the mayonnaise, egg, apple cider vinegar, Dijon mustard, cornstarch and a portion of the seasoning mixture until evenly coated. Let the chicken rest for about 15 minutes while the oven preheats to 425°F and you toast the panko.
Toast the panko. Heat the olive oil and panko in a skillet over medium heat for 6–8 minutes, stirring often, until the breadcrumbs are evenly golden brown. Transfer the panko to a plate or bowl and let it cool completely.
Finish the breadcrumb coating. Combine the cooled panko, Parmesan, and remaining seasoning mixture in a shallow dish.
Bread the chicken. Line a large baking sheet with foil and spray it generously with oil to prevent sticking. Let the excess binder drip from each tender, then press each piece into the panko mixture until well coated. Arrange the tenders on the prepared pan with space between them.
Bake the chicken tenders. Spray the tops generously with oil. Bake on the upper rack without flipping for 10–15 minutes, until the thickest tender reaches 165°F.

💡 Bri’s Best Tip

Toast the panko until it is evenly golden before breading the chicken. Chicken tenderloins are small, so they cook quickly. I tested these without pre-toasting the panko, but the breadcrumbs did not brown fast enough before the chicken was cooked through. Browning the panko first means the oven only needs to cook the chicken rather than finish coloring the coating.

Pro Tips

Let the panko cool completely. Warm breadcrumbs can soften the Parmesan and cause the coating mixture to clump.
Use separate hands for breading. Handle the binder-coated chicken with one hand and the dry crumbs with the other so the wet binder does not clump the panko.
Be generous with the oil spray. Coat the tops of the breaded tenders evenly. Any dry patches of panko will not brown or crisp as well in the oven.
Check the thickest tender first. Chicken tenderloins vary in size. Start checking at 10 minutes and use 165°F—not crumb color—as the doneness cue.
Reheat in the air fryer. Air fry leftover tenders at 400°F for about 4–5 minutes, checking at 4 minutes, until hot throughout.

Common Mistakes

Leaving too much binder on the chicken. Thick pockets of the wet mixture can leave soggy spots beneath the coating. Let the excess drip off before pressing on the panko.
Crowding the baking sheet. Tenders placed too close together trap moisture around the coating. Leave space between each piece so hot air can circulate.
Baking longer to darken the coating. The panko should already be golden from the skillet. Continuing to bake for more color can dry out the smaller tenderloins.

Variations

Spicy coating: Add ¼ teaspoon cayenne pepper to the seasoning mixture. Divide and use the seasoning as directed; the timing and temperature remain the same.
Italian-herb coating: Stir 1 teaspoon dried Italian seasoning into the cooled panko with the Parmesan and remaining seasoning mixture. The timing and temperature remain the same.
Gluten-free coating: Replace the 1¾ cups panko with 1¾ cups gluten-free panko. Confirm that the mayonnaise, Dijon, cornstarch, and seasonings are labeled gluten-free. The texture and browning may vary by brand.
Parmesan-free coating: Omit the ½ cup Parmesan and keep the panko amount unchanged. The coating will be less savory and may brown differently. If preparing the tenders dairy-free, confirm that the remaining packaged ingredients meet your dietary needs.

Air Fryer Method

Arrange the breaded tenders in a single layer with space between them, then cook in batches at 400°F for 10–12 minutes. Begin checking at 10 minutes and continue cooking until the thickest piece reaches 165°F. Air fryers vary, so additional time may be needed.

Close-up of golden panko-coated baked chicken tenders beside ketchup.

What to Serve with Baked Chicken Tenders

For dipping: Serve with Greek Yogurt Ranch Dressing for a cool, tangy sauce or Chipotle Crema Sauce for smoky heat.
For a creamy side: Pair the tenders with Dutch Oven Mac and Cheese.
For a potato side: Serve them with Yukon Gold Mashed Potatoes.
For a vegetable: Add Brown Sugar Honey Glazed Carrots to round out the meal.

Baked Chicken Tenders with Crispy Panko

Brianna May

These Baked Chicken Tenders use a tangy mayonnaise-Dijon binder and panko browned in olive oil before breading for a crisp, golden coating.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 5 servings

Equipment

Mixing Bowls
Baking Sheets
Meat Thermometer

Ingredients

1 teaspoon Morton kosher salt divided
1 teaspoon granulated garlic divided
1 teaspoon onion powder divided
1/2 teaspoon smoked paprika divided
1 1/2 pounds chicken tenders about 18
1/4 cup mayonnaise
1 large egg
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon cornstarch
2 tablespoons olive oil
1 3/4 cups panko breadcrumbs
1/2 cup Parmesan finely grated
cooking oil spray for the foil and tops

Instructions

Season and coat the chicken. Stir together the Morton kosher salt, granulated garlic, onion powder, and smoked paprika in a small bowl until evenly combined. In a large bowl, toss the chicken with the mayonnaise, egg, apple cider vinegar, Dijon mustard, cornstarch, and 1 teaspoon of the seasoning mixture until evenly coated. Let the chicken rest for about 15 minutes while the oven preheats to 425°F and you toast the panko.
Toast the panko. Heat the olive oil and panko in a skillet over medium heat for 6–8 minutes, stirring often, until the breadcrumbs are evenly golden brown. Transfer the panko to a plate or bowl and let it cool completely.
Finish the breadcrumb coating. Combine the cooled panko, Parmesan, and remaining seasoning mixture in a shallow dish.
Bread the chicken. Line a large baking sheet with foil and spray it generously with oil to prevent sticking. Remove one tender at a time from the binder, allowing the excess to drip off. Press each piece into the panko mixture until well coated. Use one hand for the wet chicken and the other for the dry coating. Arrange the breaded tenders on the prepared baking sheet with space between them.
Bake the chicken tenders. Spray the tops generously with oil. Bake on the upper rack without flipping for 10–15 minutes, until the thickest tender reaches 165°F.

Notes

Convert the salt carefully: Use 1 teaspoon Morton kosher salt, 2 teaspoons Diamond Crystal kosher salt, or 1/2 teaspoon fine sea salt or table salt.
Toast and cool the panko: Brown the crumbs evenly in the skillet, then let them cool completely before adding the Parmesan.
Bread and oil the tenders: Let excess binder drip off, press on the crumbs, grease the foil generously, and coat the tops evenly with oil spray.
Check the thickest piece: Begin checking at 10 minutes and bake until the thickest tender reaches 165°F.
Reheat in the air fryer: Air fry at 400°F for about 4–5 minutes, checking at 4 minutes, until hot throughout.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQs

Are chicken tenders and chicken tenderloins the same thing?

Chicken tenderloins are the narrow pieces of meat attached beneath the chicken breast. Grocery stores often label them as chicken tenders. Their small size allows them to cook quickly, but the thickest piece should still reach 165°F.

Is panko the same as regular breadcrumbs?

No. Panko has larger, airier flakes than standard breadcrumbs, creating a coarser coating. This recipe is designed around panko toasted in olive oil before breading the chicken.

Do I need to bake the chicken tenders on a wire rack?

No. This method was developed for a foil-lined baking sheet sprayed generously with oil. Space the tenders apart and coat the tops evenly with oil spray before baking.