Crispy Greek Chicken Tenders
A flavorful, juicy, and crispy chicken recipe coated with Mediterranean herbs, Parmesan, and panko breadcrumbs. Perfect for lunch, dinner, meal prep, or party platters.
Recipe Information
- Recipe Name: Crispy Greek Chicken Tenders
- Cuisine: Greek / Mediterranean
- Course: Main Course
- Difficulty: Easy
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 40–45 minutes
- Servings: 4
- Calories: Approximately 420 per serving
Ingredients
For the Chicken
- 2 lbs (900 g) chicken tenders
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Crispy Coating
- 1 cup panko breadcrumbs
- ½ cup regular breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
Optional Tzatziki Dip
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Garnish
- Fresh parsley
- Lemon wedges
- Crumbled feta cheese (optional)
Instructions
Step 1: Marinate
Mix together:
- Olive oil
- Lemon juice
- Garlic
- Oregano
- Thyme
- Paprika
- Onion powder
- Salt
- Pepper
Coat the chicken well.
Marinate for 30 minutes (or up to 8 hours for deeper flavor).
Step 2: Prepare the Coating
In one bowl whisk:
- Eggs
- Milk
In another bowl combine:
- Panko
- Regular breadcrumbs
- Parmesan
- Oregano
- Garlic powder
- Paprika
Step 3: Coat the Chicken
- Dip each chicken tender into the egg mixture.
- Press firmly into the breadcrumb mixture.
- Place on a tray.
- Let rest for 5 minutes so the coating adheres better.
Step 4: Cook
Oven Method
- Preheat oven to 425°F (220°C).
- Place tenders on a lightly greased baking rack.
- Spray lightly with olive oil.
- Bake 18–22 minutes, flipping halfway.
- Internal temperature should reach 165°F (74°C).
Air Fryer
- Preheat to 400°F (200°C).
- Cook 10–12 minutes.
- Flip halfway through cooking.
Pan Fry
- Heat ¼ inch of olive oil.
- Fry 3–4 minutes per side until golden brown.
- Drain on paper towels.
Homemade Tzatziki
Mix together:
- Greek yogurt
- Grated cucumber
- Garlic
- Lemon juice
- Dill
- Salt
- Pepper
Refrigerate for 20 minutes before serving.
Serving Suggestions
Serve with:
- Greek salad
- Lemon rice
- Roasted potatoes
- Pita bread
- Hummus
- Tzatziki
- Grilled vegetables
- Couscous
Storage
Refrigerator
Store in an airtight container for 3–4 days.
Freezer
Freeze cooked tenders for 2 months.
Reheating
- Air fryer: 3–4 minutes at 375°F (190°C)
- Oven: 8–10 minutes at 375°F (190°C)
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 39 g
- Carbohydrates: 21 g
- Fat: 19 g
- Saturated Fat: 6 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 700 mg
- Calcium: 18% DV
- Iron: 10% DV
Allergen Information
This recipe contains:
- ✅ Milk (Parmesan cheese, Greek yogurt, milk)
- ✅ Eggs
- ✅ Wheat/Gluten (Breadcrumbs and panko)
This recipe does not normally contain:
- Peanuts
- Tree nuts
- Soy
- Fish
- Shellfish
- Sesame (unless using sesame-containing breadcrumbs or serving with tahini)
Nut Information:
- The recipe is nut-free when prepared with standard ingredients.
- Always check packaged breadcrumbs, Parmesan cheese, and seasonings for potential cross-contamination if serving someone with a severe nut allergy.
Tips & Tricks
- Marinate overnight for the juiciest chicken.
- Use freshly grated Parmesan for better flavor and crispiness.
- Spray with olive oil before baking or air frying for an extra golden crust.
- Avoid overcrowding the baking tray or air fryer basket to keep the coating crispy.
- Let the chicken rest for 5 minutes before serving to retain its juices.
Frequently Asked Questions
Q: Can I use chicken breasts instead of tenders?
Yes. Slice boneless chicken breasts into strips of similar thickness for even cooking.
Q: Can I make these gluten-free?
Yes. Use certified gluten-free panko and gluten-free breadcrumbs.
Q: Can I prepare them ahead of time?
Yes. Bread the chicken and refrigerate it (covered) for up to 24 hours before cooking.
Q: What is the best dipping sauce?
Traditional tzatziki is the classic choice, but garlic aioli, spicy feta dip, or a lemon-herb yogurt sauce also pair well.
Q: How do I keep the coating crispy?
Place the tenders on a wire rack while baking or after frying, and avoid covering them while they’re still hot, as trapped steam can soften the crust.
