Crispy Greek Chicken Tenders!

Crispy Greek Chicken Tenders Recipe

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

• For the Chicken Marinade:

  • 1 lb (450g) chicken tenders or chicken breast cut into strips

  • 1/4 cup plain Greek yogurt (adds tang and helps tenderize)

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp smoked paprika (optional for extra smokiness)

• For the Breading:

  • 1 cup panko breadcrumbs (use gluten-free panko if needed)

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp cayenne pepper (optional, for a little heat)

• For Cooking:

  • 2 tbsp olive oil (or more, depending on your pan)

  • Lemon wedges for serving

  • Fresh parsley (optional, for garnish)

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, salt, pepper, and smoked paprika.

   • Add the chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

2. Prepare the Breading:

   • In a shallow bowl, whisk together eggs, salt, pepper, oregano, garlic powder, onion powder, and cayenne pepper.

   • In another shallow bowl, place the flour.

   • In a third shallow bowl, add the panko breadcrumbs.

3. Bread the Chicken:

   • Take each marinated chicken tender and dip it first into the flour, shaking off any excess.

   • Then dip it into the egg mixture, letting any excess drip off.

   • Finally, coat the chicken in the panko breadcrumbs, pressing lightly to make sure they stick.

4. Cook the Chicken:

   • Heat the olive oil in a large skillet over medium heat.

   • Once hot, add the chicken tenders, cooking them in batches to avoid overcrowding.

   • Cook each side for about 3-4 minutes until golden and crispy, and the internal temperature reaches 165°F (75°C).

   • If cooking in batches, keep the first batch warm on a plate while you cook the rest.

5. Serve:

   • Once all the chicken tenders are crispy, serve them immediately with lemon wedges and optional fresh parsley.

Frequently Asked Questions (Q&A)

1. Can I make this recipe gluten-free?
Yes, you can! Use gluten-free panko breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend (such as rice flour or cornstarch). Make sure the Greek yogurt you use is also gluten-free.

2. How can I make the chicken even crispier?
To get even crispier chicken tenders, you can double-coat them. After dipping in the egg wash and panko breadcrumbs, dip them back into the egg wash and then coat them again in breadcrumbs. You can also bake them at 425°F (220°C) on a wire rack to ensure they get crispy all around.

3. Can I bake these instead of frying?
Yes! To bake the chicken, preheat your oven to 425°F (220°C). Place the breaded chicken tenders on a wire rack set over a baking sheet, which will allow air to circulate and help them crisp up. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.

4. How can I keep the chicken tenders warm after cooking?
If you’re making these in advance or need to keep them warm, place the cooked tenders on a wire rack in a 200°F (93°C) oven to keep them warm without losing their crispiness.

5. Can I freeze these chicken tenders?
Absolutely! After breading the tenders, you can freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When ready to cook, you can bake them straight from the freezer or fry them as usual, adding a couple of extra minutes to the cooking time.

6. What can I serve these with?
These tenders go well with a variety of sides, like a fresh Greek salad, tzatziki sauce for dipping, roasted veggies, or a side of fries. You can also serve them in wraps or pita pockets for a fun twist!