Crispy Greek Chicken Tenders
Ingredients:
For the Chicken Tenders:
1 1/2 pounds chicken tenders
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Crispy Coating:
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions:
In a large bowl, whisk together the Greek yogurt, lemon juice, red wine vinegar, olive oil, minced garlic, oregano, paprika, salt, and black pepper.
Add the chicken tenders to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, dried oregano, garlic powder, and paprika.
Remove each chicken tender from the marinade, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat all sides.
Arrange the coated tenders on the prepared baking sheet, leaving space between each piece. Lightly drizzle or spray with olive oil for extra crispiness.
Bake for 18 to 22 minutes, flipping halfway through, until the tenders are golden brown and fully cooked with an internal temperature of 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.
Serving Suggestions:
Serve with tzatziki sauce, lemon wedges, Greek salad, roasted potatoes, or warm pita bread.
Tips for Best Results:
Panko breadcrumbs give the crispiest texture.
Do not overcrowd the baking sheet or the tenders will steam instead of crisp.
These can also be cooked in an air fryer at 400°F for 10 to 12 minutes, flipping once.
These crispy Greek chicken tenders are juicy on the inside, crunchy on the outside, and packed with bright Mediterranean flavor, making them perfect for weeknight dinners or casual gatherings.