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Crispy Rosemary Chicken Strips

Posted by Peggy on September 24, 2009

Crispy Rosemary Chicken Strips
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

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