Crispy Rosemary Chicken Strips

Crispy Rosemary Chicken Strips

I have to confess–I’ve stolen food from the mouths of hungry babes. Chicken nuggets are the temptation and here is how I operate: When the child is not looking, perhaps laughing at a clown or a puppet on a string, I eye their little grease-stained bag and snatch one out, stuffing it quickly into my mouth. I just can’t help myself.

Generally the child is none the wiser. Occasionally I’ve been caught and their wail of dismay is embarrassing. I suppose I could go through a drive-through and buy my own little bag of nuggets but I tell myself I don’t eat processed-fast food. I prefer thinking of myself as a “slow food” kind of a woman. When I’ve confessed “my story” to others, often their heads will nod guiltily and bow in shame. It is a small consolation knowing I’m not the only chicken nugget thief in this town.

Perhaps you are a french fry snatcher. If so, your crime is no less heinous than mine, even if there are more fries in a bag to pass around.

I’ve developed a grown-up version of chicken nuggets to sate my appetite, far superior to the fast-food type, that has up until now been my unsavory downfall. My children, and their children, can once again feel safe to pass me by, clutching their little bag of nuggets without fear of hi-jack.

Recipe: Crispy Rosemary Chicken Strips


  • 12 chicken breast tenders*
  • 1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons crushed dry)
  • 1/4-1/2 cup grapeseed or canola oil
  • 1/2 cup white flour
  • 1-2 large eggs, beaten
  • 1 cup panko, Japanese bread flakes
  • Honey mustard or other dipping sauce, optional


  1. Season chicken with kosher salt, freshly ground pepper and rosemary.
  2. In each of three shallow dishes, separately place the flour, beaten egg and panko.
  3. Dip each seasoned chicken tender in flour, then coat in egg, then panko, pressing the crumbs to adhere.
  4. Heat oil to medium heat. (Oil is ready when a pinch of panko sizzles in pan.) Working in batches in a large sauté pan, fry chicken until golden brown on each side, about 4-5 minutes per side.
  5. Drain on paper towels and serve with dipping sauce, if desired.

*The tenders, easily pulled away from the breast, are a particular part of the breast meat called the tenderloin which has a single tendon running through it.

Time: 20 minutes

Number of servings (yield): 12 pieces

Copyright © Peggy Lampman’s dinnerFeed.

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