Crispy Greek Chicken Tenders

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Description

Crispy Greek Chicken Tenders are juicy on the inside and perfectly crunchy on the outside, packed with classic Mediterranean flavors like oregano, garlic, and lemon. Inspired by traditional Greek seasonings, these tenders are perfect for a quick dinner, party appetizer, or served in warm pita bread with tzatziki sauce. They’re easy to make, family-friendly, and absolutely delicious!

Ingredients

For the Chicken Marinade:

  • 500g chicken tenders (or chicken breast strips)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Crispy Coating:

  • 1 cup breadcrumbs (Panko for extra crispiness)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 2 eggs (beaten)
  • ½ cup all-purpose flour

For Serving (Optional):

  • Tzatziki sauce
  • Lemon wedges
  • Fresh parsley (chopped)

Instructions

  1. Marinate the Chicken:
    In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken tenders and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
  2. Prepare Coating Stations:
    Place flour in one bowl.
    In a second bowl, beat the eggs.
    In a third bowl, mix breadcrumbs, Parmesan, oregano, and garlic powder.
  3. Coat the Chicken:
    Remove chicken from marinade.
    Dip each piece into flour, then into egg, and finally coat with breadcrumb mixture. Press gently to ensure coating sticks well.
  4. Cook the Chicken:
    • Frying Method: Heat oil in a pan over medium heat. Fry chicken for 3–4 minutes per side until golden brown and cooked through.
    • Baking Method: Preheat oven to 200°C (400°F). Place tenders on a lined baking tray, spray lightly with oil, and bake for 18–20 minutes, flipping halfway.
    • Air Fryer: Cook at 190°C (375°F) for 12–15 minutes until crispy and fully cooked.
  5. Serve:
    Serve hot with tzatziki sauce, lemon wedges, and a sprinkle of fresh parsley.

Tips

  • For extra crunch, use Panko breadcrumbs instead of regular breadcrumbs.
  • Don’t overcrowd the pan while frying to keep them crispy.
  • Add a pinch of chili flakes for a slight spicy kick.
  • Let the coated chicken rest for 5–10 minutes before cooking to help the coating stick better.
  • Serve with Greek salad or wrap in pita bread for a complete meal.

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