Okay, so… confession time. The first time I tried making crispy Greek chicken tenders, I literally almost set off the smoke alarm at 9 PM on a Tuesday because I thought cranking up the heat would make them, well, crispier. Spoiler alert: it didn’t. My roommate Sarah walked into the kitchen, took one look at what can only be described as charcoal-coated chicken strips, and said “Are we having… burnt offerings for dinner?”
That was three years ago (wow, has it really been that long?), and I’ve since made these crispy Greek chicken tenders approximately… I dunno, maybe 50 times? I stopped counting after my sister demanded the recipe for the fourth time. The point is, I’ve figured out exactly what works and what makes you want to order takeout instead.
Here’s the thing about crispy Greek chicken tenders – when you nail them, they’re legitimately better than anything you’ll get at a restaurant. Golden, crunchy exterior. Juicy, herb-infused interior. That perfect hit of lemon and oregano that transports you straight to a Greek taverna (or at least makes you feel like you’re there while sitting in your kitchen in your pajamas).
And I’m gonna show you exactly how to make them, minus the smoke alarm drama.
Table of Contents
Crispy Greek Chicken Tenders: 7 Secrets for Insanely Crunchy Flavor
- Total Time: 2 hours 40 minutes (includes marinating)
- Yield: 6 servings (approximately 3-4 tenders per serving)
Description
Golden, crispy chicken tenders marinated in Greek yogurt with lemon and herbs, coated in seasoned panko breadcrumbs and baked to perfection. These Mediterranean-inspired tenders are juicy, flavorful, and healthier than traditional fried versions
Ingredients
For the Marinade:
1 cup plain Greek yogurt (full-fat, please – this isn’t the time to skimp)
Juice of 1 large lemon (about 3 tablespoons)
4 cloves garlic, minced (or 6 if you’re me and have no self-control with garlic)
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
For the Crispy Coating:
2 cups panko breadcrumbs (the Japanese kind – trust me on this)
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon smoked paprika (for that color and subtle smoky flavor)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil (to mix into the panko)
The Star:
2 pounds chicken tenders (or chicken breasts cut into strips – we’ll talk about this)
Substitutions for US Ingredients:
Can’t find Greek yogurt? Plain whole-milk yogurt works, but strain it through cheesecake or a coffee filter for 30 minutes first
No fresh lemons? Bottled lemon juice is fine (I won’t tell the food purists)
Fresh herbs instead of dried? Use 3x the amount (so 6 teaspoons fresh oregano instead of 2 teaspoons dried)
Instructions
Preparation: Setting Yourself Up for Success
First things first – get your mise en place together. (That’s fancy chef talk for “get your stuff ready.” I learned that from watching too much Food Network.)
- Mix your marinade in a large bowl. Whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, oregano, thyme, salt, and pepper. It should be smooth and smell absolutely incredible. If it doesn’t make you want to eat it with a spoon, add more garlic.
- Prep the chicken by patting it completely dry with paper towels. This is important! Wet chicken = marinade sliding right off. I learned this the hard way when my first batch basically rejected the coating entirely.
- Marinate time – add your chicken tenders to the bowl and make sure every piece is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes, but ideally 2-4 hours. (Overnight is fine too, but beyond 8 hours and the chicken starts getting mushy. Ask me how I know.)
The Main Event: Coating and Baking
Here’s where things get real. You’ll need three shallow dishes – I use pie plates because I’m fancy like that (just kidding, they were on sale).
- Station 1: Leave your marinated chicken in its bowl
- Station 2: Mix your panko breadcrumbs with Parmesan, oregano, paprika, garlic powder, onion powder, salt, pepper, and those 2 tablespoons of olive oil. Mix it with your hands to distribute the oil evenly. This is the secret to extra-crispy chicken – the oil in the breadcrumbs helps them brown beautifully.
The Process:
- Preheat your oven to 425°F (220°C). Put a wire rack on a baking sheet and spray it with cooking spray. The wire rack is KEY – it lets air circulate and keeps the bottom crispy instead of soggy.
- Take one chicken tender at a time (use one hand for wet, one for dry – this keeps your fingers from turning into breaded clubs). Let excess marinade drip off, then press it firmly into the panko mixture on both sides. Really press – you want those breadcrumbs to stick.
- Place on your prepared wire rack. Repeat until all chicken is coated.
- Spray the tops lightly with cooking spray or drizzle with a tiny bit of olive oil.
- Bake for 20-25 minutes, flipping halfway through. You’re looking for an internal temperature of 165°F and a golden-brown crust that looks like it belongs on a food magazine cover.
Pro tip I wish someone had told me
- Don’t overcrowd the pan. Leave at least an inch between each tender. They need space to get crispy, not steam each other into sogginess.
Notes
Dietary Modifications
Keto/Low-Carb: Replace panko with crushed pork rinds (I know it sounds weird, but it works) or almond flour
Paleo: Use almond flour + coconut flour mix, skip the cheese
Dairy-Free: Use coconut yogurt instead of Greek yogurt (the texture is slightly different but still good)
Vegan: Okay, this one’s tricky, but you can use extra-firm tofu cut into strips with the same marinade and coating
Storage
Refrigerate in airtight container up to 4 days; freeze up to 3 months
Reheating
Use oven at 350°F for 10-12 minutes or air fryer at 375°F for 5-7 minutes for best crispiness
Make-ahead
Marinate and prep coating night before, coat and bake day-of for optimal texture
Substitutions
Can use chicken breasts cut into strips; use gluten-free panko for GF version; coconut yogurt for dairy-free
Variations
Add cayenne for spicy version; use crushed pork rinds for keto; fresh herbs instead of dried (use 3x amount)
Serving
Perfect with tzatziki, hummus, or garlic aioli; serve over salads, in wraps, or with roasted vegetables
- Prep Time: 15 minutes
- Marinating Time: 2 hours (minimum 30 minutes)
- Cook Time: 25 minutes
- Category: Mediterranean Dinner Recipes
- Method: Baking
- Cuisine: Mediterranean/Greek
Nutrition
- Serving Size: 4 tenders (approximately 150g)
- Calories: 385 kcal
- Sugar: 3g
- Sodium: 645mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 118mg
Why These Crispy Greek Chicken Tenders Work So Well
Let me tell you something I learned the hard way – there’s actual science behind why these work. (Who knew I’d be talking about food science on a random weeknight? Not me, that’s for sure.)
The secret is in the double-coating method. You’ve got your Greek yogurt marinade working its magic to tenderize the chicken (those lactic acids are doing some serious heavy lifting), and then you’ve got that panko breadcrumb crust creating a barrier that locks in all the moisture while getting ridiculously crispy.
It’s like… okay, imagine wrapping a juicy secret in a crunchy golden fortress. That’s what we’re doing here.
The Yogurt Marinade Game-Changer
Greek yogurt isn’t just there to make you feel healthy about eating fried-ish food (though, hey, bonus points). The acids in the yogurt actually break down the protein structures in the chicken, making it incredibly tender. I read about this in some cooking magazine while waiting at the dentist once (random, I know) and it totally changed how I cook chicken.
Plus, it acts like glue for your breadcrumbs. Without it, you’re basically just hoping those panko flakes decide to stick around, which… they won’t.
Mediterranean Flavors That Actually Make Sense
Here’s what I love about this recipe – it’s not trying too hard. We’re talking lemon, oregano, garlic. Classic Mediterranean trio that’s been working for, like, thousands of years. Sometimes when I’m feeling fancy I throw in some fresh thyme (my mom grows it in her garden and always sends me home with way too much), but honestly? The basic version is perfect.
These crispy Greek chicken tenders are ideal for summer barbecues, weeknight dinners when you’re too tired to think, or meal prep Sundays. My boyfriend Dave (yes, the same one who witnessed the smoke alarm incident) now requests these at least twice a month. Progress!
The Secret Formula: Essential Ingredients
Okay, let’s talk ingredients. And before you ask – no, you can’t just use regular breadcrumbs and hope for the best. I tried. We don’t talk about that batch.
For the Marinade:
- 1 cup plain Greek yogurt (full-fat, please – this isn’t the time to skimp)
- Juice of 1 large lemon (about 3 tablespoons)
- 4 cloves garlic, minced (or 6 if you’re me and have no self-control with garlic)
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Crispy Coating:
- 2 cups panko breadcrumbs (the Japanese kind – trust me on this)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (for that color and subtle smoky flavor)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (to mix into the panko)
The Star:
- 2 pounds chicken tenders (or chicken breasts cut into strips – we’ll talk about this)
Quick Comparison: Panko vs Regular Breadcrumbs
| Feature | Panko Breadcrumbs | Regular Breadcrumbs | Why It Matters |
| Texture | Light, airy, flaky | Dense, fine | Panko creates more crunch |
| Crispiness | Extra crispy | Moderately crispy | Panko stays crunchier longer |
| Oil Absorption | Less oil absorbed | Absorbs more oil | Lighter, less greasy result |
| Coating Thickness | Thicker, more visible | Thinner coating | Better visual appeal and texture |
One thing that took me forever to figure out – if you can’t find chicken tenders at your regular grocery store (which, honestly, happens more than it should), just buy chicken breasts and slice them yourself. Cut them lengthwise into strips about 1-inch thick. The key is making them relatively uniform so they cook evenly. Nobody wants one piece that’s dried out while another is still… questionable.
Substitutions for US Ingredients:
- Can’t find Greek yogurt? Plain whole-milk yogurt works, but strain it through cheesecake or a coffee filter for 30 minutes first
- No fresh lemons? Bottled lemon juice is fine (I won’t tell the food purists)
- Fresh herbs instead of dried? Use 3x the amount (so 6 teaspoons fresh oregano instead of 2 teaspoons dried)
The Foolproof Method
Alright, this is where the magic happens. And by magic, I mean following actual steps instead of just winging it like I used to.
Preparation: Setting Yourself Up for Success
First things first – get your mise en place together. (That’s fancy chef talk for “get your stuff ready.” I learned that from watching too much Food Network.)
- Mix your marinade in a large bowl. Whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, oregano, thyme, salt, and pepper. It should be smooth and smell absolutely incredible. If it doesn’t make you want to eat it with a spoon, add more garlic.
- Prep the chicken by patting it completely dry with paper towels. This is important! Wet chicken = marinade sliding right off. I learned this the hard way when my first batch basically rejected the coating entirely.
- Marinate time – add your chicken tenders to the bowl and make sure every piece is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes, but ideally 2-4 hours. (Overnight is fine too, but beyond 8 hours and the chicken starts getting mushy. Ask me how I know.)
The Main Event: Coating and Baking
Here’s where things get real. You’ll need three shallow dishes – I use pie plates because I’m fancy like that (just kidding, they were on sale).
Station 1: Leave your marinated chicken in its bowl
Station 2: Mix your panko breadcrumbs with Parmesan, oregano, paprika, garlic powder, onion powder, salt, pepper, and those 2 tablespoons of olive oil. Mix it with your hands to distribute the oil evenly. This is the secret to extra-crispy chicken – the oil in the breadcrumbs helps them brown beautifully.
The Process:
Preheat your oven to 425°F (220°C). Put a wire rack on a baking sheet and spray it with cooking spray. The wire rack is KEY – it lets air circulate and keeps the bottom crispy instead of soggy.
Take one chicken tender at a time (use one hand for wet, one for dry – this keeps your fingers from turning into breaded clubs). Let excess marinade drip off, then press it firmly into the panko mixture on both sides. Really press – you want those breadcrumbs to stick.
Place on your prepared wire rack. Repeat until all chicken is coated.
Spray the tops lightly with cooking spray or drizzle with a tiny bit of olive oil.
Bake for 20-25 minutes, flipping halfway through. You’re looking for an internal temperature of 165°F and a golden-brown crust that looks like it belongs on a food magazine cover.
Pro tip I wish someone had told me: Don’t overcrowd the pan. Leave at least an inch between each tender. They need space to get crispy, not steam each other into sogginess.
The smell while these crispy Greek chicken tenders are baking? Absolutely incredible. Sarah actually came home early one day because she could smell them from the hallway. True story.
Creative Variations
Once you’ve mastered the basic recipe (which, let’s be honest, doesn’t take long because it’s pretty straightforward), you can play around with it. Here are some variations I’ve tried that actually worked:
| Variation | Changes | Best For | My Rating |
| Spicy Greek | Add 1 tsp cayenne + ½ tsp red pepper flakes to coating | People who like heat | 9/10 |
| Lemon-Herb | Double the lemon, add fresh dill to marinade | Summer dinners | 10/10 |
| Garlic Lovers | 8 cloves garlic in marinade, extra garlic powder in coating | Basically me every time | 11/10 |
| Gluten-Free | Use gluten-free panko or crushed rice crackers | Celiac friends | 8/10 |
| Budget-Friendly | Skip Parmesan, use regular breadcrumbs with extra seasoning | College students | 7/10 |
| Kid-Friendly Mild | Reduce oregano, skip pepper | Picky eaters | 8/10 |
Dietary Modifications:
- Keto/Low-Carb: Replace panko with crushed pork rinds (I know it sounds weird, but it works) or almond flour
- Paleo: Use almond flour + coconut flour mix, skip the cheese
- Dairy-Free: Use coconut yogurt instead of Greek yogurt (the texture is slightly different but still good)
- Vegan: Okay, this one’s tricky, but you can use extra-firm tofu cut into strips with the same marinade and coating
I once made the spicy version for a party and my friend Marco (who claims he has an iron stomach) was sweating by the third piece. Worth it.
Storage & Serving Suggestions
Real talk – these crispy Greek chicken tenders are best fresh from the oven. But life happens, and sometimes you need to meal prep or have leftovers (though in my experience, leftovers are rare).
Storage:
- Room temp: 2 hours max (food safety, people)
- Refrigerator: Store in an airtight container for up to 4 days. They lose some crispiness, but they’re still delicious
- Freezer: Freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Good for up to 3 months
Reheating:
- Oven (best method): 350°F for 10-12 minutes on a wire rack
- Air fryer (also great): 375°F for 5-7 minutes
- Microwave: Look, I’m not gonna tell you how to live your life, but… don’t. They get soggy and sad.
Perfect Pairings
| Main Dish | Side Options | Sauce/Dip | Why It Works |
| Crispy Greek Chicken Tenders | Greek salad | Tzatziki sauce | Classic Mediterranean combo |
| Crispy Greek Chicken Tenders | Roasted lemon potatoes | Hummus | Hearty and satisfying |
| Crispy Greek Chicken Tenders | Couscous with herbs | Garlic aioli | Light and fresh |
| Crispy Greek Chicken Tenders | Mediterranean breakfast bowl veggies | Spicy feta dip | Protein-packed meal |
Meal Prep Strategy: Make a double batch on Sunday. Use them throughout the week in:
- Wraps with lettuce, tomato, and tzatziki
- Chopped over Mediterranean breakfast bowl greens
- Alongside sweet potato puree for a complete dinner
- Cold in lunchboxes (my nephew loves these)
I usually pair these with a simple Greek salad (tomatoes, cucumbers, red onion, feta, olives – you know the drill) and some warm pita bread. Sometimes I’ll make a quick tzatziki sauce by mixing Greek yogurt with grated cucumber, garlic, and dill. Takes like 5 minutes and makes you feel like you’re really committing to the theme.
If you’re looking for other protein options with similar Mediterranean vibes, check out my go-to rigatoni carbonara for when you want comfort food, or try these crispy chicken tenders in a spicy rigatoni variation.
Nutritional Benefits & Health Information
Okay, I’m not a nutritionist (obviously), but I do pay attention to what I’m eating because, you know, I like feeling good and not crashing at 3 PM.
Macronutrient Breakdown (Per Serving – 4 tenders)
| Nutrient | Amount | % Daily Value |
| Calories | 385 | 19% |
| Protein | 42g | 84% |
| Carbohydrates | 24g | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | – |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Unsaturated Fat | 9g | – |
| Trans Fat | 0g | 0% |
| Cholesterol | 118mg | 39% |
| Sodium | 645mg | 27% |
Micronutrients & Vitamins
| Vitamin/Mineral | Amount | % Daily Value | Key Benefit |
| Vitamin B6 | 0.8mg | 47% | Energy metabolism |
| Niacin (B3) | 14mg | 88% | Supports nervous system |
| Selenium | 32mcg | 58% | Antioxidant properties |
| Phosphorus | 380mg | 38% | Bone health |
| Calcium | 180mg | 18% | Bone & teeth strength |
| Iron | 2.1mg | 12% | Oxygen transport |
| Vitamin A | 245 IU | 5% | Eye health |
| Zinc | 2mg | 18% | Immune function |
Health Benefits:
- High-quality protein: Chicken is complete protein with all essential amino acids
- Probiotic benefits: Greek yogurt marinade contains beneficial bacteria (though most are killed during cooking, some beneficial compounds remain)
- Anti-inflammatory properties: Oregano and garlic both have documented anti-inflammatory effects
- Lower in saturated fat: Compared to deep-fried chicken tenders from restaurants
- Antioxidants: Lemon provides vitamin C, oregano contains rosmarinic acid
Glycemic Index: Approximately 45-50 (low to medium), thanks to the protein content which slows carb absorption
Comparison to Traditional Fried Chicken Tenders:
- 40% less fat than deep-fried versions
- 200+ fewer calories per serving
- No trans fats from frying oils
- More protein retention due to gentler cooking method
- Higher nutrient density from Mediterranean herbs and Greek yogurt
One time my health-nut cousin Emily came over and I was convinced she’d lecture me about the carbs (she’s been on every diet trend known to humanity). But she actually approved because of the lean protein and the fact that they’re baked instead of fried. Score!
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Absolutely! I actually do this all the time because chicken breasts are often on sale. Just slice them lengthwise into strips about 1-inch thick. The key is trying to make them uniform in size so they cook evenly. No one wants one piece that’s dry while another is still raw in the middle (been there, not fun).
How long should I marinate the chicken?
Minimum 30 minutes, but 2-4 hours is ideal. I’ve left it overnight and it was fine, but don’t go beyond 8 hours. The yogurt’s acids will start breaking down the chicken too much and you’ll end up with mushy texture. Trust me, I made this mistake on batch number 7 and… yeah, it wasn’t great.
Can I freeze crispy Greek chicken tenders?
Yes! You can freeze them either before or after cooking. Before cooking: Marinate, coat with breadcrumbs, freeze on a baking sheet, then transfer to freezer bags. Cook from frozen at 400°F for 30-35 minutes. After cooking: Cool completely, freeze in single layer, store in freezer bags for up to 3 months. Reheat at 375°F for 15-18 minutes.
What’s the best way to reheat leftovers and keep them crispy?
Oven or air fryer, hands down. Put them on a wire rack in a 350°F oven for 10-12 minutes, or air fry at 375°F for 5-7 minutes. The microwave will make them soggy (I mean, you can if you’re desperate, but don’t say I didn’t warn you). The wire rack is important because it lets air circulate underneath.
Can I make these gluten-free?
Yep! Use gluten-free panko breadcrumbs (they exist! I’ve seen them at Trader Joe’s and Whole Foods) or crushed gluten-free crackers. Rice crackers actually work really well and add a nice subtle flavor. Make sure your Greek yogurt and all other ingredients are certified gluten-free if you have celiac disease.
Can I air fry these instead of baking?
Oh definitely. Actually, the air fryer might give you even crispier results. Preheat to 400°F, arrange chicken tenders in a single layer (don’t overcrowd!), and cook for 12-15 minutes, flipping halfway through. You might need to work in batches depending on the size of your air fryer. I borrowed my neighbor’s air fryer once (mine broke, long story) and they came out amazing.
What internal temperature should the chicken reach?
165°F is the magic number. Use an instant-read thermometer and check the thickest part of the largest tender. If you don’t have a thermometer, cut into the thickest one – the juices should run clear and there should be no pink. But seriously, get a thermometer. They’re like $15 and will save you from so much guesswork.
Can these be made ahead for a party?
Sort of. You can marinate the chicken and prep the breadcrumb mixture the night before, keeping them separate in the fridge. But I’d recommend coating and baking them the day of for maximum crispiness. If you absolutely must cook them ahead, reheat them on a wire rack as mentioned above. I made them 2 hours before a party once and kept them warm in a 200°F oven – they were fine but not as crispy as fresh.
More Mediterranean-Inspired Pairing Ideas
Since we’re going full Mediterranean theme here (and honestly, why wouldn’t we?), let me share some pairing ideas that have worked really well in my kitchen.
Strategic Flavor Combinations
| Occasion | Main Component | Complementary Sides | Beverage | Why This Works |
| Weeknight Dinner | Crispy Greek chicken tenders | Simple tomato cucumber salad, warm pita | Sparkling water with lemon | Quick, light, refreshing |
| Summer Barbecue | Crispy Greek chicken tenders | Grilled vegetables, Mediterranean breakfast bowl mix | White wine or iced tea | Seasonal and shareable |
| Meal Prep Sunday | Crispy Greek chicken tenders | Quinoa, roasted broccoli, hummus | Prep for the week | Protein-packed, reheats well |
| Game Day Spread | Crispy Greek chicken tenders | Multiple dipping sauces, veggie sticks | Beer or lemonade | Crowd-pleaser, hand-held |
| Date Night | Crispy Greek chicken tenders | Orzo pasta, roasted asparagus | Greek red wine | Elevated but not fussy |
My Favorite Sauce Combinations:
- Classic: Tzatziki (Greek yogurt, cucumber, garlic, dill)
- Spicy: Harissa mayo (mix harissa paste with mayo – game changer)
- Tangy: Lemon garlic aioli
- Sweet & Savory: Honey mustard with a pinch of oregano
- Creamy: Whipped feta dip (blend feta with cream cheese and olive oil)
If you’re really committing to the Mediterranean vibe, you could also serve these with sweet potato puree on the side – the sweetness plays really nicely against the savory, herbaceous chicken. Or go completely carb-heavy (no judgment here) and serve with both rigatoni carbonara AND spicy rigatoni for a pasta party situation.
Wine Pairing (because someone always asks):
- White: Assyrtiko (Greek white wine) or Pinot Grigio
- Red: Light Agiorgitiko or Pinot Noir
- Rosé: Literally any dry rosé works perfectly
I served these with a cheap rosé from Trader Joe’s at a party once and everyone thought I was fancy. The secret? Good food makes any wine taste better.
Final Thoughts & Making It Your Own
Personalize Your Perfect Batch
Here’s the thing about cooking that took me way too long to understand – recipes are guidelines, not laws. (Don’t tell my Type-A sister I said that.) Once you’ve made these crispy Greek chicken tenders a few times and you know the basics, start playing around.
Maybe you’re obsessed with za’atar like my friend Rachel and want to add some to the coating. Do it! Maybe you hate oregano (we can’t be friends, but I respect your choices). Leave it out and double up on the thyme. The point is to make something you actually want to eat.
Some variations I’ve seen people try:
- Adding sumac for extra tang
- Mixing in crushed pistachios with the panko (fancy!)
- Using lime instead of lemon for a different citrus vibe
- Adding fresh mint to the marinade (very Greek, actually)
Join the Community
Listen, I love when people make my recipes and tell me about it (or show me! I’m a sucker for food photos). If you try these crispy Greek chicken tenders, I want to know:
- Did you make any substitutions?
- What did you serve them with?
- Did you burn them like I did on attempt #1? (It’s okay, we’ve all been there)
The best part about sharing recipes online is seeing how other people make them their own. Someone once told me they used my recipe but made it with lamb instead of chicken for a Mediterranean lamb tenders situation. Honestly? Genius. I haven’t tried it yet but it’s on my list.
Tag your photos, leave comments, send smoke signals – whatever works. I genuinely love hearing about your cooking adventures and disasters. (The disasters sometimes more than the successes, if I’m being honest. They make better stories.)
And hey, if you’re looking for more Mediterranean inspiration, definitely check out the Mediterranean breakfast recipes section – there’s some seriously good stuff in there that pairs perfectly with having these chicken tenders for dinner the night before. (Cold chicken tenders on a breakfast bowl? Don’t knock it till you try it.)
My Challenge to You: Make these crispy Greek chicken tenders this week. Just once. See what happens. Best case scenario, you discover a new favorite recipe. Worst case scenario, you still have chicken for dinner and maybe a good story about something that went wrong.
(And if it goes really wrong, remember – that’s what takeout is for. No judgment.)