Crispy Greek Chicken Tenders

 

 

 

 

 

 

INGREDIENTS:

For the Chicken & Marinade:

500g (1.1 lb) chicken tenders or boneless chicken breasts cut into strips

1/2 cup plain Greek yogurt (adds moisture and tang)

1 tbsp olive oil

Juice of 1/2 lemon

3 garlic cloves, minced

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper
For the Crispy Coating:

1 cup panko breadcrumbs (light and crispy texture)

1/2 cup grated parmesan cheese (optional but enhances flavor)

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp smoked paprika (adds a hint of smokiness)

Salt & pepper to taste

Olive oil spray or drizzle

INSTRUCTIONS:

Marinate the Chicken (Optional but Recommended):

In a large bowl, mix Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Preheat the Oven/Air Fryer:

Oven: Preheat to 220°C (425°F). Line a baking tray with parchment or foil and place a wire rack on top.

Air Fryer: Preheat to 200°C (400°F) for 5 minutes

Prepare the Coating:

In a shallow bowl, combine panko, parmesan, oregano, garlic powder, paprika, and a pinch of salt and pepper.

Coat the Chicken:

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the panko mixture, pressing gently to coat.

Cook the Tenders:
Oven: Arrange chicken on the wire rack. Spray lightly with olive oil. Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.

Air Fryer: Place tenders in a single layer (cook in batches if needed). Air fry for 10–12 minutes, flipping at 6 minutes, until crispy and cooked through.

Serve:

Let rest for 2–3 minutes. Serve with tzatziki, lemon wedges, or inside a pita wrap.