May 8, 2013

Crispy Baked Chicken Tenders with Rosemary and Parmesan

Crisypy Baked Chicken Tenders with Rosemary and Parmesan | Fork Knife Swoon

These next words may get me in trouble given that I happen to live in the South, where golden brown, crispy fried chicken is a culinary staple, but these oven-baked chicken tenders are just as tasty, flavorful and texturally-fantastic as their fried counterparts.

The trick is the light coating of herbs, Parmesan and panko – or Japanese-style bread crumbs – which creates the required crunch (without the fat and grease of oil and chicken skin) and helps keep the chicken moist and juicy while it cooks. The result is an out-of-this-world little chicken nibble, that’s healthier and actually easier to make. No giant vat of splattering cooking oil here, folks. Try them alongside my classic buttermilk blue cheese dressing, or pair them with your other favorite dips or sauces.

4.2 from 9 reviews
Crispy Baked Chicken Tenders with Rosemary and Parmesan
Prep time
Cook time
Total time
Quick crispy Baked Chicken Tenders with rosemary and Parmesan make an easy weeknight dinner or game-day snack.
Recipe by:
Yield: 2 to 4 Servings
  • 1 lb boneless, skinless chicken tenders (purchased, or thinly cut from chicken breasts)
  • 1 cup all-purpose flour
  • 2 large eggs, thoroughly whisked
  • 1-1/2 cup panko (Japanese-style bread crumbs), usually found in the Asian section of supermarkets
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  1. Preheat oven to 375 degrees. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, rosemary, parsley, salt and pepper. Stir to evenly combine the panko mixture.
  2. Dredge each chicken piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing the panko gently against the chicken to thoroughly coat.
  3. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly. Serve warm with your favorite dipping sauce.


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  • Reply
    December 7, 2016 at 6:54 pm

    Good and crunchy, but I used 2 lbs of chicken and still had way too much flour and a lot of extra Panko.

  • Reply
    October 23, 2015 at 5:05 am

    Tried this for dinner. If I had three thumbs I’d give three thumbs up. The house smelled amazing. There’s something wrong with your rating system though!

    • Reply
      October 23, 2015 at 9:12 am

      Thanks, JC! So glad you enjoyed the recipe! I’ll look into the rating system issue…

  • Reply
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  • Reply
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    January 12, 2015 at 6:52 pm

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  • Reply
    21 Mouthwatering Ways To Up Your Chicken Tender And Fry Game - |
    September 30, 2014 at 10:04 am

    […] These will totally convince your mom that you’ve been eating β€œreal food”. Check out the recipe here. […]

  • Reply
    April 21, 2014 at 3:50 pm

    Love it! I just made this along with Ina’s Spaghetti Aglio E Olio recipe. Ohhh myyy goodness. So yummy! I will definitely be making both again. This chicken recipe complimented the pasta perfectly. This was my first time cooking chicken this way and I was very happy with the way it came out. The flavors are wonderful! Thank you! Thank you! Thank you!

  • Reply
    April 9, 2014 at 2:53 pm

    My daughter and I love crispy chicken wraps, especially Caesar. In making this recipe I actually used 1 1/2 lbs of chicken tenders. There was still 1/2 cup of too much flour and 1/3 cup too much Panko. Also, for those who don’t know, the temperature of the chicken should be 160 degrees for safety. This recipe did make a great chicken tender.

  • Reply
    April 3, 2014 at 11:47 pm

    I give it 5 STARS! But I can’t on here due to technical issues??? Lol I didn’t know what to make today and I found this recipe. It’s great because the ingredients are simple and more than likely you have it! Tatted crispy and delicious!! I made baked fries with it too. It tastes as good as my favorite chicken finger joint Raising Cane but much healthier! Not sure what the flour does for the chicken but I will try omitting next time to save calories.

    • Reply
      April 7, 2014 at 4:44 pm

      The flour helps the other stuff stick to the chicken.

  • Reply
    Carol at Wild Goose Tea
    March 8, 2014 at 7:10 pm

    I got on line to find a recipe for this dish for an informal family deal. So outside of the fact I will be using cornflake crumbs, I am going to fix this. I have a gluten free member, hence the change on the crumbs.

    • Reply
      April 7, 2014 at 4:44 pm

      Cornflake crumbs ar NOT necessarily gluten free. Please please please check the ingredients and make sure they are marked GF!

  • Reply
    Top 10 Best Chicken Tenders Recipes | College Pill - Funny Videos, Cars, Entertainment & Girls
    February 12, 2014 at 11:45 am

    […] 04. Crispy Baked Chicken Tenders with Rosemary and Parmesan View recipe here […]

  • Reply
    January 13, 2014 at 9:43 pm

    These were delicious! Thanks for the recipe.

  • Reply
    January 10, 2014 at 1:06 pm

    These were great!!! I was very surprised at how crispy they were. There are many variations you can try with these. I did take to large breast sliced them in half and cut the horizontally for my strips. I then took them and soaked the chicken in buttermilk with a couple dashes of hot sauce while I prepared the other ingredients. Great recipe!!

  • Reply
    December 20, 2013 at 4:36 pm

    Made these for dinner tonight, added some Teriyaki to the egg and some garlic to the breadcrumb mix… Yummy. Thank you

    • Reply
      December 23, 2013 at 1:35 pm

      Hi Kim, I’m glad you like the recipe! Merry Christmas!

  • Reply
    Megan Robison
    September 2, 2013 at 5:03 pm

    These were a great and delicious recipe for a Tuesday night! Probably would have tasted even better if I remembered the Parmesan …

    • Reply
      September 10, 2013 at 12:50 pm

      I’m so glad you liked the recipe! I’m always doing that too… but seriously, I’m pretty sure Parmesan makes everything better!

  • Reply
    Jad @ New South Food Co.
    August 19, 2013 at 9:42 pm

    I actually prefer baked chicken tenders now to the fried ones. So much healthier as well. I have a very similar recipe on my site but substitute mayonnaise for the regular flour and egg wash. Mine are delish but your photos look WAY better!

  • Reply
    August 4, 2013 at 8:49 pm

    Made these tonight with sweet potato fries, soooo good!! We dip these in Dijon mustard and it takes them over the top! Yum πŸ™‚

  • Reply
    June 22, 2013 at 6:36 pm

    I just made these! I’m so excited to try them yay!

  • Reply
    Crispy Baked Chicken Tenders with Rosemary & Parmesan
    May 10, 2013 at 1:29 pm

    […] nuggets once you’ve taken a nibble out of these moist and savory chicken tenders. Laura of Fork Knife Swoon favors these crispy chicken bites because they have just as much of that satisfying crunch as their […]

  • Reply
    May 9, 2013 at 12:40 am

    Can’t wait to try this recipe!

    • Reply
      May 9, 2013 at 11:26 am

      Thanks, Patty! I hope you do… and say hello to everyone for us! πŸ™‚

  • Reply
    Stephie @ Eat Your Heart Out
    May 8, 2013 at 11:10 pm

    It is so hard to get baked chicken tenders that crispy, but these look just perfect! I want to dip them in all kinds of stuff. YUM.

    • Reply
      May 9, 2013 at 11:24 am

      Thank you, Stephie! It’s the panko… I swear by it for crispy crusts!

  • Reply
    May 8, 2013 at 10:01 pm

    I adore panko breadcrumb, these have turned out perfectly. Love how simple this recipe is with very logical ingredients.

    • Reply
      May 9, 2013 at 11:27 am

      Thank you, Genie! I love panko too πŸ™‚