Cheez-It Chicken Tenders (Crispy, Cheesy & Oven-Baked)
These Cheez-It Chicken Tenders are ultra crispy, cheesy, and packed with flavor thanks to a crunchy cracker coating. Baked to perfection in under 30 minutes, they make a fun and satisfying dinner the whole family will love. Serve with your favorite dip, mashed potatoes, or fries for the ultimate comfort meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories per serving: 589 kcal
Ingredients
- 2 cups crushed Cheez-Its or Cheese Nips
- ¾ cup grated Parmesan cheese
- ⅔ cup panko breadcrumbs
- 1 tsp salt
- 1 tbsp Italian seasoning
- 1 tsp cayenne pepper (optional, for a spicy kick)
- 6 tbsp butter, melted
- ½ cup mayonnaise (or substitute with sour cream or Greek yogurt)
- 3 lbs chicken tenders
- Optional: Ranch dressing or your favorite dip for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and place a wire rack on top. Spray the rack with nonstick cooking spray.
- Crush the crackers by placing them in a zip-top bag and using a rolling pin, or pulse them in a food processor until finely ground (but not powdered).
- Mix the coating: In a large bowl, combine crushed crackers, Parmesan, panko breadcrumbs, salt, Italian seasoning, and cayenne (if using). Stir in the melted butter until the mixture is evenly moistened.
- Prep the chicken: Pat the chicken tenders dry with paper towels. Brush each tender with mayonnaise on all sides to help the coating stick.
- Bread the tenders: Press each mayo-coated tender into the cracker mixture, making sure the coating sticks well on all sides.
- Arrange on the rack: Place the coated tenders in a single layer on the prepared rack. If you don’t have a rack, place them directly on a greased baking sheet (they’ll still turn out delicious!).
- Bake for 15–20 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Larger tenders may take a bit longer, so use a meat thermometer to be sure.
- Serve hot with mashed potatoes, fries, or a dipping sauce like ranch, honey mustard, or barbecue.
Tips & Notes
- Substitutions: Mayo can be replaced with Greek yogurt or sour cream for a lighter option.
- Leftovers: These reheat beautifully in the oven or air fryer for crispiness. Avoid the microwave if you want to keep the crust crunchy.
- Make-ahead: Bread the tenders and refrigerate for up to 8 hours before baking.
- Smaller tenders: If using small chicken strips, reduce bake time and check for doneness early.
Air Fryer Instructions
Preheat the air fryer to 400°F. Place the breaded tenders in a single layer in the basket, spray the tops with oil, and cook for 15 minutes, flipping halfway through.
Nutrition (Per Serving – 3 Tenders)
- Calories: 589
- Protein: 54g
- Carbohydrates: 11g
- Fat: 35g
- Saturated Fat: 13g
- Cholesterol: 194mg
- Sodium: 766mg
- Potassium: 910mg
- Fiber: 1g
- Sugar: 1g
- Calcium: 163mg
- Iron: 2mg