This is the kind of weeknight dinner that made me fall in love with cooking for my family again. These Cheez-It Chicken Tenders bake up ridiculously crispy on the outside and stay juicy within, and the very first time I served them my kids literally stood by the oven asking if they were done yet. I first tried this twist after a tailgate where someone brought Cheez-It snack mix; I knew that toasty, cheesy flavor had to be incredible as a crust, and it absolutely delivered. The texture is what seals the deal: a bold, crackly coating thanks to crushed Cheez-Its, panko, and Parmesan, with just enough butter to help everything cling and crisp. A whisper of Italian seasoning and optional cayenne gives the crust a savory kick that adults appreciate, while the mayo undercoat keeps the meat tender and moist without any marinating time. In under 30 minutes, you get the kind of golden color that makes everyone think you fried, but the clean-up and lightness of a baked dish. It is a regular in our rotation, especially when I want maximum praise with minimal fuss.

Ingredients

• Cheez-It crackers: Choose original Cheez-It or Cheese Nips for a classic, toasted cheese flavor. Crush to a coarse crumb for best crunch. Store-brand cheese crackers also work in a pinch.
• Parmesan cheese: Grated, not shredded, helps the crust adhere and adds salty depth. A good pre-grated Parm works; freshly grated is even better.
• Panko breadcrumbs: Lighter and flakier than regular breadcrumbs, panko creates extra lift in the crust so it stays crisp after baking.
• Unsalted butter: Melted butter binds the dry mix and promotes browning. If using salted butter, reduce added salt slightly.
• Mayonnaise: A thin brush locks in moisture and helps the coating stick without egg wash. Full-fat mayo gives the best texture and flavor.
• Chicken tenders: Use fresh, well-trimmed tenders about the same size so they cook evenly. Pat dry to help the crust adhere.
• Italian seasoning and cayenne: The herb blend adds aroma; cayenne is optional for gentle heat. Adjust to taste.
• Kosher salt: Season the coating for balanced flavor from edge to edge. If your crackers are very salty, reduce slightly.

Instructions

Preheat and prep the pan: Heat the oven to 400°F with a rack in the center. Set a wire rack over a baking sheet and mist lightly with cooking spray. The rack lets hot air circulate, ensuring an evenly crisp underside without flipping. Crush the crackers: Place 2 cups Cheez-It crackers in a zip-top bag and crush with a rolling pin to coarse crumbs, about the size of small peas. Alternatively pulse in a food processor in short bursts. Avoid turning them into powder for best texture. Mix the coating: In a large bowl, combine crushed crackers, 3/4 cup grated Parmesan, 2/3 cup panko, 1 teaspoon kosher salt, 1 tablespoon Italian seasoning, and 1 teaspoon cayenne (optional). Drizzle in 6 tablespoons melted butter and toss until evenly moistened and clumpy. Dry and season the chicken: Pat 3 pounds of chicken tenders thoroughly dry with paper towels. A dry surface helps the mayo and crumbs adhere, which means a thicker, crunchier crust and less fallout on the pan. Brush with mayo: Brush a thin, even layer of 1/2 cup mayonnaise over both sides of each tender. You only need enough to lightly coat the surface; too much mayo can soften the coating. Bread the tenders: Press each mayo-coated tender into the crumb mixture, turning to coat and pressing firmly so the crumbs adhere. Shake off excess and arrange on the prepared rack with space between pieces for airflow. Bake to golden perfection: Bake 15 to 20 minutes until the crust is deep golden and an instant-read thermometer in the thickest part reads 165°F. Rotate the pan once for even browning. For extra color, broil 1 to 2 minutes at the end if desired. Serve: Let rest 3 to 5 minutes to set the crust. Serve with ranch dressing, fries, or mashed potatoes. The tenders stay crisp for serving but remain juicy inside. Air fryer method: Preheat the air fryer to 400°F. Arrange breaded tenders in a single layer, mist tops with cooking spray, and cook 15 minutes, flipping halfway, until 165°F and crisp.

Storage Tips

Cool leftovers completely on a rack so steam does not soften the crust, then store in an airtight container in the refrigerator for up to 4 days. For best texture, reheat on a wire rack set over a baking sheet at 375°F for 8 to 10 minutes, or in the air fryer at 375°F for 5 to 7 minutes until hot and crisp. You can also freeze fully cooked tenders: place them on a sheet pan to freeze solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 12 to 15 minutes, turning once.

Ingredient Substitutions

No Cheez-Its on hand? Use any cheese-flavored cracker and crush to a coarse crumb. For a slightly different profile, swap half the Cheez-It crumbs with butter crackers like Ritz for a more buttery note. Replace mayonnaise with an equal amount of sour cream or plain Greek yogurt. If you only have regular breadcrumbs, use 1 cup and reduce Parmesan to 1/2 cup to maintain balance. For a spicier kick, add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes. Gluten-free? Use gluten-free panko and gluten-free cheese crackers; bake time is the same.

Serving Suggestions

Serve these tenders with a trio of dips like ranch, honey mustard, and spicy ketchup. For sides, go classic with waffle fries or fresh with a chopped salad and a creamy dressing. On game day, pile them into warm rolls with lettuce, tomato, and pickles for crowd-pleasing sandwiches. A sprinkle of chopped parsley or chives at the end adds a pop of color. If you want a full dinner plate, add buttery corn on the cob and a simple coleslaw to balance the richness of the crust.

Cultural Background

Breaded chicken cutlets and tenders are a beloved part of American comfort cooking, influenced by European schnitzels and Southern fried chicken techniques. This version leans into a uniquely American shortcut: using snack crackers to create a highly seasoned, ultra-crisp crust. The practice of crushing crackers for breading dates back decades in home kitchens, where cooks used whatever was on hand to add flavor and texture. Cheez-It crumbs bring a built-in umami-rich cheese note, essentially seasoning the coating without extra steps.

Seasonal Adaptations

In summer, add lemon zest and fresh chopped basil to the crumb mix for bright flavor and serve with tomato-cucumber salad. In fall, swap Italian seasoning for a pinch of dried sage and serve with roasted sweet potatoes. For holiday parties, cut chicken into nugget-sized bites and thread onto small skewers for easy dipping. In colder months, drizzle warm honey over the tenders and pair with creamy mashed potatoes. You can also make a light spring version with a side of asparagus and a lemony yogurt dip.

Meal Prep Tips

Bread the tenders in the morning and refrigerate uncovered on a rack for up to 24 hours; the surface dries slightly, which enhances crisping. If freezing raw and breaded, freeze on a sheet pan until firm, then bag and cook from frozen at 400°F for 20 to 24 minutes, checking for 165°F. For work lunches, pack tenders in meal prep containers with a small lidded cup of sauce and a side like quinoa salad or roasted vegetables. Reheat on a toaster oven rack for best texture.

There is a special kind of satisfaction in serving something so simple and watching everyone light up. I hope these Cheez-It Chicken Tenders find a spot in your weekly rotation and bring the same happy chorus of crunch to your kitchen.