Crispy Baked Chicken Tenders with Rosemary and Parmesan

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

These next words may get us in trouble given that we are based 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. Try them alongside our classic buttermilk blue cheese dressing, or pair them with your other favorite dips or sauces.

4.1 from 7 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
Ingredients
  • 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
Instructions
  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.

 

Comments

  1. says

    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.

  2. Chelle says

    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.

  3. says

    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.
    Thanx

    • Dee says

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

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