When I want something quick, comforting, and full of flavor, I turn to these Easy Crack Chicken Tenders. They come out juicy on the inside with a savory, golden crust that feels indulgent but takes almost no effort to prepare.

Why You’ll Love This Recipe

I love how fast this recipe comes together, making it perfect for busy weeknights. The mayonnaise keeps the chicken moist, while the Parmesan forms a delicious crispy coating. I also appreciate that I don’t need a long list of ingredients — just simple staples I usually already have. These tenders pair well with almost any side, and they’re versatile enough for wraps, salads, or dipping.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound chicken tenders
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or set up a wire rack over the sheet.
Stir the mayonnaise and Parmesan together in a bowl until smooth.
Lay the chicken tenders on the baking sheet, leaving a bit of space between them.
Spread the mayo–Parmesan mixture evenly over the top of each tender.
Bake for 20–25 minutes, or until the tenders are golden and fully cooked.
Broil for 2–3 minutes at the end if I want a crispier top.
Let rest for 5 minutes before serving.

Servings And Timing

Servings: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes replace the mayonnaise with Greek yogurt or sour cream for a lighter, tangier version.
Garlic powder, paprika, ranch seasoning, or Italian seasoning adds extra flavor with almost no effort.
When I don’t have tenders, I use thin strips of chicken breast or thigh meat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven or an air fryer keeps the coating crisp and prevents the chicken from drying out.

To freeze, I let the tenders cool completely, place them in a freezer-safe container, and reheat them straight from frozen in the oven until hot and crispy.

FAQs

Can I use chicken breast instead of tenders?

Yes, I often slice chicken breast into thin strips, and it works just as well.

Can I make these tenders spicier?

I add cayenne pepper, chili powder, or a dash of hot sauce to the mayo mixture when I want some heat.

Can I use shredded Parmesan instead of grated?

Grated Parmesan sticks and melts better, but shredded works if I press it firmly onto the chicken.

How do I get them extra crispy?

Using a wire rack and broiling for a couple of minutes at the end helps achieve maximum crispiness.

Can I prepare them ahead of time?

Yes, I coat the chicken and refrigerate it for a few hours before baking when I need a head start.

Conclusion

I love how these Easy Crack Chicken Tenders turn simple ingredients into a flavorful, satisfying meal in just half an hour. They’re dependable, delicious, and endlessly adaptable — a recipe I come back to whenever I want something effortless and comforting.