Crispy Greek Chicken Tenders

• total tid: 9 hours 7 minutes

Ingredienser

For the Chicken

1½ lbs (680 g) chicken tenderloins (or chicken breasts cut into strips)

2 tablespoons olive oil

Juice of 1 large lemon (about 2 tablespoons)

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped fresh parsley

Optional Crispy Coating

¼ cup grated Parmesan cheese

2 tablespoons almond flour (low-carb option) or ¼ cup panko breadcrumbs for a crispier, traditional coating

For Garnish

Lemon wedges

Fresh chopped parsley

Tzatziki sauce (optional)

Fremgangsmåte

Step 1: Marinate the Chicken

In a large bowl, combine:

Olive oil

Lemon juice

Lemon zest

Garlic

Oregano

Thyme

Paprika

Onion powder

Garlic powder

Salt

Pepper

Add the chicken tenders and toss until evenly coated.

Cover and refrigerate for 30 minutes (or up to 8 hours for deeper flavor).

Step 2: Prepare the Coating (Optional)

Mix together:

Parmesan cheese

Almond flour or panko breadcrumbs

Lightly coat each marinated chicken tender.

Step 3: Cook the Chicken

Skillet Method (Recommended)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook chicken for 5–6 minutes per side, or until:

Golden brown

Crispy outside

Internal temperature reaches 165°F (74°C)

Air Fryer

Preheat to 400°F (200°C).

Arrange tenders in a single layer.

Cook for 10–12 minutes, flipping halfway through.

Oven

Preheat oven to 425°F (220°C).

Place tenders on a lined baking sheet.

Bake for 18–20 minutes, flipping halfway through.

Broil for the final 2 minutes for extra browning if desired.