Golden Panko-Parmesan Chicken Tenders with Quick Basil Tomato Sauce

There’s a reason crispy chicken fingers never go out of style — they hit every note you want from a comfort food classic: crunchy on the outside, juicy on the inside, and endlessly dippable. This version takes the concept up a notch with a parmesan-panko crust that shatters with every bite, paired with a simple, fresh tomato basil sauce you can whip up while the chicken cooks.

The secret to that irresistible crunch is panko breadcrumbs. Unlike traditional breadcrumbs, panko’s larger, flakier crumbs fry up crispier and stay that way longer, even after the chicken has cooled slightly. Combined with a generous layer of shredded parmesan, the coating turns golden and savory, giving these tenders a restaurant-quality finish without any deep frying required.

Best of all, this recipe comes together with minimal fuss. A three-step breading station, a quick pan-fry, and a five-minute sauce are all it takes to get a meal on the table that works just as well for a weeknight dinner as it does for game-day snacking. Serve them whole with sauce on the side, or slice and pile onto a sandwich — either way, they’re guaranteed to disappear fast.

Ingredients

For the tomato basil sauce:

• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 1 can (about 411g / 14.5 oz) diced tomatoes
• 1 teaspoon fresh basil, chopped
• Salt and pepper, to taste

For the chicken:

• ½ cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (store-bought or homemade)
• 1 cup shredded parmesan cheese
• 1 kilogram chicken tenderloins
• ½ cup olive oil, for frying
• Salt and pepper, to taste

Method

1. Sauté garlic in oil until fragrant, then simmer with diced tomatoes for 7–10 minutes until thickened. Stir in basil, season, and keep warm.
2. Set up your breading station. Add flour to one dish, beaten eggs to a second, and combine panko with parmesan in a third.
3. Bread the chicken. Pat chicken dry and season. Dredge in flour, dip in egg, then coat in the parmesan-panko mix.
4. Cook in batches in hot oil, 3–4 minutes per side, until golden and internal temp hits 170°F (77°C). Drain on paper towels.
5. Plate with warm tomato basil sauce for dipping.

Crispy Parmesan Chicken Fingers with Homemade Marinara

A three-step breading station, a quick pan-fry, and a five-minute sauce are all it takes to get a meal on the table that works just as well for a weeknight dinner as it does for game-day snacking.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, lunch

Cuisine Global

Servings 4

Ingredients

  

For the tomato basil sauce:

• 1 tsp olive oil
• 4 garlic cloves mince
• 1 can (about 411g) diced tomatoes
• 1 tsp fresh basil chopped
• salt and pepper to taste

For the chicken:

• ½ cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs store-brought or homemade
• 1 cup shredded parmesan cheese
• 1 kilogram chicken tenderloins
• ½ cup olive oil for frying
• salt and pepper to taste

Instructions

 

• Make the sauce. Heat 1 teaspoon of olive oil in a saucepan over medium-high heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes and simmer for 7–10 minutes, until thickened. Stir in the basil and season with salt and pepper. Cover and keep warm while you prepare the chicken.
  
• Set up your breading station. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. In a third dish, combine the panko breadcrumbs and shredded parmesan.
• Bread the chicken. Pat the chicken tenderloins dry with paper towels and season with salt and pepper. Working one piece at a time, dredge in the flour, dip in the beaten egg, then coat thoroughly in the parmesan-panko mixture, pressing gently to help it adhere.
• Fry until golden. Heat ¼ cup of olive oil in a large non-stick skillet over medium heat until shimmering. Cook half of the chicken tenders until golden brown on both sides and the internal temperature reaches 170°F (77°C), about 3–4 minutes per side. Transfer to a paper towel–lined plate to drain. Wipe out the skillet if needed, add the remaining oil, and repeat with the second batch.
• Serve. Plate the chicken fingers with the warm tomato basil sauce alongside for dipping.

Chef's Tip

• If you can't find panko breadcrumbs, you can make your own by pulsing fresh white bread in a food processor until coarsely crumbed, then drying it out in a low oven (around 300°F/150°C) for 10–15 minutes until crisp but not browned.

Keyword Basil, Bread crumbs, Chicken, Parmesan cheese