Crispy Greek Chicken Tenders

Ingredients

For the Chicken Tenders:

• 1 1/2 lbs chicken tenders (or chicken breasts cut into strips)

• 1 cup plain Greek yogurt

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika (optional, for extra flavor)

• Salt & black pepper, to taste

For the Crispy Coating:

• 1 cup breadcrumbs (panko for extra crunch)

• 1/2 cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Olive oil spray

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👩‍🍳 Instructions

1. Marinate the Chicken

1. In a medium bowl, mix Greek yogurt, lemon juice, vinegar, olive oil, garlic, oregano, paprika, salt, and pepper.

2. Add the chicken tenders and toss until fully coated.

3. Cover and refrigerate for at least 30 minutes (or up to 4 hours). This keeps the chicken tender and flavorful.

2. Prepare the Coating

1. In a shallow dish, combine breadcrumbs, Parmesan, oregano, and garlic powder.

2. Remove chicken from the marinade, letting excess drip off.

3. Dredge each tender in the breadcrumb mixture, pressing lightly so the coating sticks.

3. Cook the Tenders

Oven Method (healthier):

• Preheat oven to 425°F (220°C).

• Place coated tenders on a parchment-lined baking sheet.

• Spray lightly with olive oil.

• Bake for 18–20 minutes, flipping halfway through, until golden brown and cooked through.

Air Fryer Method (extra crispy):

• Preheat air fryer to 400°F (200°C).

• Place tenders in a single layer in the basket.

• Spray with olive oil.

• Cook for 10–12 minutes, flipping halfway, until crispy and fully cooked.

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🌟 Serving Ideas

These Greek-inspired tenders pair beautifully with:

• Tzatziki sauce (classic Greek yogurt, cucumber, and dill dip)

• Fresh pita bread and a side Greek salad

• Lemon wedges for squeezing on top

• Hummus or garlic dip for variety

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🔄 Tips & Variations

• Spicy kick → Add a dash of cayenne or chili flakes to the coating.

• Herby flavor → Mix fresh parsley or dill into the breadcrumb mixture.

• Gluten-free option → Use crushed cornflakes, almond flour, or gluten-free breadcrumbs.

• Meal prep → Cooked tenders keep in the fridge for 3 days or freeze for up to 2 months. Reheat in the oven or air fryer to keep them crispy.