These Crispy Greek Chicken Tenders are packed with Mediterranean flavor, featuring juicy chicken marinated in lemon, garlic, and aromatic herbs, then coated in a perfectly seasoned crispy crust. They’re ideal for weeknight dinners, family gatherings, or even as a protein-packed snack served with your favorite dipping sauce.
Why You’ll Love This Recipe
This recipe delivers a perfect balance of bright citrus, savory garlic, and classic Greek herbs in every bite. The chicken stays tender and juicy on the inside while the outside turns beautifully golden and crispy.
It’s easy to prepare with simple pantry ingredients, making it perfect for busy evenings. The flavors are bold yet family-friendly, and the tenders can be baked or fried depending on your preference. They also pair wonderfully with salads, wraps, rice bowls, or roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the marinade:
1 ½ pounds chicken tenders
1 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
For the coating:
1 cup all-purpose flour
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For frying or baking:
2 to 3 tablespoons olive oil (for baking) or
2 cups vegetable oil (for frying)
Directions
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, cumin, salt, and black pepper. Mix well until smooth.
Add the chicken tenders to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
In a separate shallow bowl, combine the flour, panko breadcrumbs, Parmesan cheese, oregano, paprika, salt, and black pepper.
Remove the chicken from the marinade, allowing excess marinade to drip off. Dredge each tender in the breadcrumb mixture, pressing gently to ensure an even coating.
To bake: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil. Arrange the coated tenders in a single layer and drizzle or lightly brush the tops with olive oil. Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through.
To fry: Heat vegetable oil in a deep skillet over medium heat to 350°F (175°C). Fry the tenders in batches for 3 to 4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with tzatziki sauce, a fresh Greek salad, or wrapped in warm pita bread.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Marinating time: 1 to 8 hours
Cooking time: 18 to 22 minutes (baking) or 6 to 8 minutes (frying)
Total time: Approximately 35 minutes plus marinating time
Variations
For a lighter version, skip the flour and use only seasoned panko breadcrumbs.
Add ½ teaspoon chili flakes to the marinade for a subtle spicy kick.
Replace Parmesan with crumbled feta in the coating for a more traditional Greek twist.
Air fry the tenders at 390°F (200°C) for 10 to 12 minutes, flipping halfway through, until crispy and fully cooked.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 375°F (190°C) oven for 8 to 10 minutes until heated through and crispy again. An air fryer works well at 350°F (175°C) for 5 to 7 minutes.
Avoid microwaving if possible, as it can make the coating soggy.
FAQs
Can I use chicken breast instead of chicken tenders?
Yes, simply slice boneless, skinless chicken breasts into even strips before marinating.
How long should I marinate the chicken?
At least 1 hour is recommended, but up to 8 hours will provide deeper flavor.
Can I make this recipe gluten-free?
Yes, substitute the flour and panko breadcrumbs with gluten-free alternatives.
Can I prepare the tenders ahead of time?
You can marinate the chicken up to 24 hours in advance and coat it just before cooking.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C).
Can I freeze these chicken tenders?
Yes, freeze them after cooking and cooling completely. Store in a freezer-safe container for up to 2 months.
What dipping sauces go well with this recipe?
Tzatziki, garlic yogurt sauce, lemon aioli, or a simple honey mustard pair beautifully.
Can I bake them on a wire rack?
Yes, placing them on a wire rack helps air circulate and keeps them extra crispy.
Why is my coating not sticking properly?
Make sure to let excess marinade drip off before dredging and press the coating firmly onto the chicken.
Can I use fresh herbs instead of dried?
Yes, use three times the amount of fresh herbs compared to dried for the best flavor.
Conclusion
Crispy Greek Chicken Tenders are a flavorful and versatile dish that brings the bright, fresh tastes of the Mediterranean to your table. With a juicy interior, a crunchy herb-seasoned coating, and plenty of serving options, this recipe is perfect for everything from casual dinners to entertaining guests. Once you try them, they’re sure to become a regular favorite in your kitchen.
Crispy Greek Chicken Tenders are marinated in lemon, garlic, and Mediterranean herbs, then coated in a golden, crunchy crust. Juicy on the inside and crisp on the outside, they’re perfect for weeknight dinners or serving with fresh Greek-inspired sides.
Ingredients
Marinade: 1 1/2 pounds chicken tenders
1 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Coating: 1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For Cooking: 2–3 tablespoons olive oil (for baking) or 2 cups vegetable oil (for frying)
Instructions
Mix Greek yogurt, olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, cumin, salt, and pepper until smooth.
Add chicken tenders, coat well, cover, and refrigerate at least 1 hour (up to 8 hours).
Combine flour, panko, Parmesan, oregano, paprika, salt, and pepper in a shallow bowl.
Remove chicken from marinade, let excess drip off, and dredge in coating mixture, pressing gently.
To Bake: Preheat oven to 400°F (200°C). Arrange on lined baking sheet, brush with olive oil, and bake 18–22 minutes, flipping halfway.
To Fry: Heat oil to 350°F (175°C). Fry 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Serve warm with dipping sauce or fresh sides.
Notes
Internal temperature should reach 165°F (74°C).
Air fry at 390°F (200°C) for 10–12 minutes for a lighter option.
Store refrigerated up to 3 days.
Reheat in oven or air fryer to maintain crispness.
Use fresh herbs at triple the dried quantity if substituting.
