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Crispy Rosemary Chicken Tenders

Crispy Rosemary Chicken Tenders

Charlotte Hancey
Chicken tenders are coated in a garlicky batter, rolled in crispy panko, parmesan and fresh rosemary then baked until golden. Easy and delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 5

Ingredients
  

  • 2 1/2 - 3 lbs chicken tenders (or chicken breasts sliced in 1-inch strips)
  • 2 eggs
  • 3 cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 3 tablespoons Dijon
  • 4 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • freshly ground black pepper, to taste
  • 2 1/4 cups panko breadcrumbs
  • 1/2 cup grated parmesan (the good stuff - not powdered)
  • 1/4 cup fresh rosemary, chopped
  • Avocado or olive oil spray

Instructions
 

  • Preheat oven to 400° F. Line a baking sheet with nonstick foil or regular foil sprayed with cooking spray.
  • In a shallow dish, add eggs, garlic, mayo, Dijon, flour, paprika, salt and pepper then whisk to combine well.
  • In another shallow dish, add panko, parmesan, and rosemary then toss to combine.
  • Use tongs to place chicken tenders into batter, turn to coat well, then place in breadcrumbs. Press down with tongs and coat completely then place on lined baking sheet.
  • Once all tenders are on the baking sheet, spray the tops lightly with oil spray. Place in oven to cook for 15-20 minutes or until center of tenders reaches 165° F.
  • Serve immediately. Tastes great alone or dipped in honey mustard sauce.

Notes

  1. If using chicken tenders, make sure to remove the tendon before preparing.
  2. These are air fryer friendly! Just air fry at the same temperature for about the same amount of time. Maybe a little less so just watch them and check internal temperature. 
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