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.

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

Crispy Baked Chicken Tenders with Rosemary and Parmesan

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 to 4 Servings 1x


Quick crispy Baked Chicken Tenders with rosemary and Parmesan make an easy weeknight dinner or game-day snack.


  • 1 lb boneless, skinless chicken tenders (purchased, or thinly cut from chicken breasts)
  • 1 cup all-purpose flour
  • 2 large eggs, thoroughly whisked
  • 11/2 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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  1. 12.7.16
    Jennifer said:

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

  2. 10.23.15
    Jc said:

    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!

    • 10.23.15
      Laura said:

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

  3. 4.21.14
    Joselyn said:

    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!

  4. 4.9.14
    Julie said:

    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.

  5. 4.3.14
    Chelle said:

    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.

    • 4.7.14
      Mo said:

      The flour helps the other stuff stick to the chicken.

  6. 3.8.14

    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.

    • 4.7.14
      Dee said:

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

  7. 1.13.14
    Dee said:

    These were delicious! Thanks for the recipe.

  8. 1.10.14
    Tammy said:

    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!!

  9. 12.20.13
    Kim said:

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

    • 12.23.13
      Laura said:

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

  10. 9.2.13
    Megan Robison said:

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

    • 9.10.13
      Laura said:

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

  11. 8.19.13

    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!

  12. 8.4.13
    Jennifer said:

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

  13. 6.22.13
    Megan said:

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

  14. 5.9.13
    Patty said:

    Can’t wait to try this recipe!

    • 5.9.13
      Laura said:

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

  15. 5.8.13

    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.

    • 5.9.13
      Laura said:

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

  16. 5.8.13
    Genie said:

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

    • 5.9.13
      Laura said:

      Thank you, Genie! I love panko too 🙂

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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