Name: Parmesan Chicken Tenders from the Pot
Yield: 4

Parmesan Chicken Tenders are ultra-crispy and crunchy without any frying. Serve them with a reliable 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…

All the ingredients in this recipe prepped out for straightforward assembly including the buttermilk, meat, parm, flour, seasonings, egg, dijon, mayo, and panko.

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 straightforward:

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.

Chicken tenders being dredged in buttermilk, batter for Parmesan chicken tenders being whisked, and tenders being coated in the batter.

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 the edges turn 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 straightforward hack for removing tendons easily.

The chicken being tossed in the cheese and breadcrumbs before cooking.

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 straightforward.

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.