Crispy Greek Chicken Tenders

Ingredients

For the Chicken Marinade:

• 1 1/2 lbs 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
• 1/2 teaspoon paprika
• Salt and black pepper, to taste

For the Crispy Coating:

• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper, to taste

Optional for Serving:

• Lemon wedges
• Tzatziki sauce

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Instructions

1. Marinate the Chicken

1. In a large bowl, combine Greek yogurt, lemon juice, red wine vinegar, olive oil, minced garlic, oregano, paprika, salt, and pepper.
2. Add chicken tenders and toss to coat evenly.
3. Cover and refrigerate for 30 minutes to 4 hours for maximum flavor.

2. Prepare the Coating

1. In a shallow dish, mix panko breadcrumbs, Parmesan cheese, oregano, paprika, salt, and pepper.

3. Coat the Chicken

1. Remove chicken tenders from the marinade, letting excess drip off.
2. Dredge each tender in the panko mixture, pressing lightly so it adheres well.

4. Cook the Chicken

Oven Method:

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and place the tenders on it.
3. Lightly spray or brush with olive oil.
4. Bake for 15–20 minutes, flipping halfway through, until golden brown and cooked through.

Air Fryer Method:

1. Preheat air fryer to 400°F (200°C).
2. Place tenders in a single layer in the basket.
3. Air fry for 10–12 minutes, flipping halfway, until crispy and fully cooked.

Pan-Fry Method:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Cook tenders 3–4 minutes per side, until golden brown and cooked through.

5. Serve

• Serve hot with lemon wedges and tzatziki sauce for dipping.

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💡 Tips for Extra Crispy Tenders:

• Pat the chicken lightly with paper towels before dredging to remove excess marinade.
• Double coat the tenders by dipping again in yogurt (or egg wash) and then panko for extra crunch.
• Let baked tenders rest 2 minutes before serving to lock in juices.