Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries are a delicious and healthy spin on a classic!
Parmesan breaded chicken tenders are baked with herbed sweet potato fries until perfectly crispy. Dunk them in your favorite dipping sauce for a dinner that will be a hit with all ages.
If you’re craving chicken fingers and fries, this recipe will help you get a nutritious variation on the table in no time.
Why KJ Loves
Sheet Pan Chicken Fingers & Sweet Potato Fries
Growing up, I was a chicken finger addict. I admit it! I’d order them wherever we went and compiled a list of all my favorites. Well, I’m happy to report that you can make your beloved crispy, flavorful chicken fingers right at home and without frying! These Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries are the PERFECT weeknight meal.
Ingredients for Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries
Chicken tenderloins (raw)
This is my favorite brand of chicken tenders.
Breadcrumbs
Basic bread crumbs are the base of the chicken finger breading. Grab Italian bread crumbs if you want to add a little extra Italian flavor!
Parmesan cheese
You’ll need grated parmesan for this recipe (it will go in the breading for the chicken fingers).
Garlic powder & onion powder
Added these ingredients into the breading gives the sheet pan parmesan chicken tenders extra flavor!
Dried thyme
You’ll use the dried thyme in both the breading mixture and on the sweet potato fries. It adds the perfect amount of bright, herby flavor!
Seasoned salt
Double use again! Seasoned salt goes in the chicken breading and on the sweet potatoes.
Egg
Dunk the chicken tenderloins in an egg wash before you dip them into the breading mixture. This will help the breading stick to the tenders.
Olive oil
Use extra virgin olive oil or extra light olive oil for this recipe. You can also use avocado oil.
Sweet potatoes
Nutrient-dense and delicious. Watch this video for easy steps to cut your sweet potatoes into fries. If you want to save time, buy a bag of frozen fries instead.
Cooking Instructions:
1
Prep the sweet potato fries
On the baking sheet, toss the sweet potato fries with some of the olive oil, seasoned salt and dried thyme.
Make room on the baking sheet for the chicken tenders. However, make sure not to over-stack the sweet potato fries, or the fries won’t end up quite as crispy.
2
Make the sheet pan parmesan chicken tenders.
Combine all the breading ingredients in a bowl. Whisk the egg in a separate bowl.
Dip each chicken tender into the egg wash, then roll it in the breading to coat completely. Place the tenders on the prepared baking sheet. Repeat until all tenders are coated.
Brush and dab the chicken tenders with the remainder of the olive oil.
3
Time to bake!
Bake until the chicken tenders are crispy and golden brown and the sweet potato fries are done.
Tips for the Best Sweet Potato Fries:
Do I need to peel the sweet potatoes?
Nope! The sweet potato skin contains nutrients and fiber, and some people like the texture. Just make sure to wash the sweet potatoes well to clean off any dirt or pesticides. However, if you prefer the sweet potatoes peeled, go for it!
How do I cut sweet potatoes into fries?
Check out this video for easy steps to cut sweet potatoes into fries.
How do I make my sweet potato fries crispy?
Make sure you leave space between the sweet potato fries so they can get crispy. Another tip is to ensure you leave the oven at 400-425 degrees. The sweet potato fries won’t get crispy if the temperature is too low. If it’s too hot, they’ll burn!
Should I soak sweet potatoes before baking?
It’s unnecessary to soak your sweet potatoes (they turn out great without the extra steps!). But if you’re a perfectionist, you can soak the fries to make them even crispier on the outside and fluffier on the inside. Submerge the cut sweet potatoes in cold water for 30 minutes to draw out the starch. Then rinse, drain, and pat them dry with a paper towel before baking.
Running Short on Time?
To make things super simple, use store-bought frozen sweet potato fries!
Omit the oil that would have gone on the fresh sweet potatoes. You’ll also want to scale back on the seasoned salt as the pre-made ones are usually already salted (check the salt content on the bag—you may not need any at all!).
There’s no need to pre-bake frozen fries ahead of the chicken tenders—just bake everything at once!
How to serve?
With dipping sauce, of course! Sheet pan parmesan chicken fingers and sweet potato fries are both MADE to be dipped. Ketchup, honey mustard, ranch, bbq sauce…you could even try making a homemade aioli sauce (yum!).
Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries
(1 votes, average: 5.00 out of 5)
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- Total Time: 1 hour
- Yield: 5 servings 1x
Description
Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries are a delicious and healthy spin on a classic!
Parmesan breaded chicken tenders are baked with herbed sweet potato fries until perfectly crispy. Dunk them in your favorite dipping sauce for a dinner that will be a hit with all ages.
If you’re craving chicken fingers and fries, this recipe will help you get a nutritious variation on the table in no time.
Ingredients
- 1 1/2 pounds chicken tenderloins, raw
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons seasoned salt, divided
- 2 teaspoons dried thyme, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 large (or 2–3 small) sweet potato, cut into 1/4 fries/match sticks
Instructions
- Preheat your oven to 425 degrees. Spray a baking sheet with cooking spray. Arrange the sweet potato fries on half of the baking sheet and gently toss to coat with 1 teaspoon of seasoned salt, 1 teaspoon dried thyme and 1 tablespoon olive oil. Arrange in a flat layer on half of the baking sheet, making sure to not over-crowd the fries as they won’t crisp.
- In a bowl, whisk the two eggs together. In a separate bowl, combine the breadcrumbs, parmesan cheese remaining seasoned salt and dried thyme.
- Working with one chicken tender at a time, dunk it into the egg wash and then into the breading mixture until it is completely coated on all sides. Transfer to the prepared baking sheet and repeat until all chicken tenders are breaded.
- Brush and dab the tops of the breaded chicken tenders with the remaining 2 tablespoons of olive oil.
- Bake for 35-40 minutes, or until the chicken tenders are golden brown and crispy and the sweet potato fries are cooked through.
- Serve with your favorite dipping sauces and enjoy!
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
Nutrition
- Serving Size: 1
- Calories: 421
- Sugar: 2.5g
- Fat: 19.5g
- Carbohydrates: 11.9g
- Fiber: 1.6g
- Protein: 48.4g
Keywords: Sheet Pan Parmesan Chicken Fingers & Sweet Potato Fries
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
