Name: Easy Greek Chicken Tenders: Crispy, Homemade Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs (680g) boneless, skinless chicken breasts, cut into tenders; 1 cup (120g) all-purpose flour; 1 teaspoon (5g) garlic powder; 1 teaspoon (3g) dried oregano; 1/2 teaspoon (2g) dried thyme; 1/2 teaspoon (3g) salt; 1/4 teaspoon (1g) black pepper; 1/2 cup (120ml) buttermilk; 1 cup (100g) panko bread crumbs; 1/4 cup (60ml) olive oil, for frying; Lemon wedges, for serving

You know those nights when you crave something crispy, flavorful, and satisfying, but you don’t want to spend hours in the kitchen? That’s where these amazing crispy Greek chicken tenders come in! They’re ridiculously easy to make, bursting with Mediterranean sunshine, and guaranteed to impress everyone at the table. Honestly, they’re my go-to weeknight meal – quick, delicious, and always a crowd-pleaser.

I first discovered the joy of homemade chicken tenders a few years ago, after a particularly disappointing experience with store-bought ones. Let’s face it, those things are often dry and flavorless. But these? These are a revelation! The crispy exterior gives way to juicy, tender chicken, all bathed in the bright, herbaceous flavors of Greece.

Recipe Story/Background

While not a traditional Greek dish in the sense of a centuries-old family recipe passed down through generations, these chicken tenders draw inspiration from the vibrant flavors of Greek cuisine. Think of the classic combination of oregano, thyme, garlic, and lemon – ingredients that are staples in so many beloved Greek dishes.

My own personal connection to this recipe stems from a desire to create a healthier, more flavorful alternative to the processed chicken tenders often found in supermarkets. It’s a way to enjoy the familiar comfort of chicken tenders with a delicious twist, making it a fun and exciting meal. I love how easily adaptable this recipe is, too!

Ingredient Discussion

Let’s talk about the stars of the show: the ingredients! First up, the chicken. I prefer using boneless, skinless chicken breasts, cut into tender-sized strips. Look for breasts that are plump and firm, with no discoloration. You can substitute chicken thighs if you prefer a slightly richer, more flavorful tender.

For the breading, I use a simple blend of all-purpose flour, garlic powder, dried oregano, dried thyme, salt, and pepper. You can easily adjust the seasonings to your liking – add a pinch of red pepper flakes for a little heat, or some paprika for a smoky flavor. For the buttermilk, I usually grab my favorite brand from the local grocery store. It’s essential for creating that wonderfully crispy coating.

Finally, the panko bread crumbs provide that extra layer of crunch. Panko, with its larger, lighter flakes, creates an incredibly airy and crispy texture. If you can’t find panko, regular bread crumbs will work, but the texture won’t be quite as impressive.

Equipment Needed

You won’t need any fancy gadgets for this recipe! A large skillet, three shallow dishes for breading (one for flour, one for buttermilk, and one for panko), and a good pair of tongs are all you need.

If you’re feeling ambitious, a deep fryer will give you extra-crispy results, but honestly, a good quality skillet works perfectly. And don’t forget a meat thermometer to ensure your chicken is cooked through.

Preparation Method

Cut the chicken breasts into even-sized tenders (about 1-inch thick). This ensures even cooking.
In a shallow dish, whisk together 1 cup (120g) all-purpose flour, 1 teaspoon (5g) garlic powder, 1 teaspoon (3g) dried oregano, 1/2 teaspoon (2g) dried thyme, 1/2 teaspoon (3g) salt, and 1/4 teaspoon (1g) black pepper. (approx 15 mins)
In a second shallow dish, pour 1/2 cup (120ml) buttermilk.
In a third shallow dish, place 1 cup (100g) panko bread crumbs. (approx 5 mins)
Dip each chicken tender into the flour mixture, ensuring it’s fully coated. Then dip into the buttermilk, letting any excess drip off, and finally dredge in the panko crumbs, pressing gently to adhere. (approx 15 mins)
Heat 1/4 cup (60ml) olive oil in a large skillet over medium-high heat. The oil is ready when a pinch of panko sizzles immediately. (approx 5 mins)
Carefully place the chicken tenders into the hot skillet in a single layer, making sure not to overcrowd. Overcrowding will lower the temperature of the oil and result in soggy tenders. (approx 5 mins)
Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). (approx 20 mins)
Remove from skillet and place on a wire rack to drain excess oil. Serve immediately with lemon wedges.

Cooking Tips & Techniques

Don’t overcrowd the skillet! This is crucial for achieving that crispy exterior. Work in batches if necessary, to maintain a consistent oil temperature.

Use a meat thermometer to ensure the chicken is cooked through. Undercooked chicken is a serious food safety hazard. The internal temperature should reach 165°F (74°C).

Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat.

Variations & Adaptations

Spicy Greek Chicken Tenders: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the flour mixture for a spicy kick.

Lemon Herb Chicken Tenders: Zest a lemon into the flour mixture and add some fresh herbs like parsley or dill. A squeeze of lemon juice just before serving adds another layer of brightness.

Parmesan Crusted Chicken Tenders: Mix grated parmesan cheese into the panko bread crumbs for a cheesy, flavorful twist. I once added some nutritional yeast for a nutty, umami punch!

Serving & Storage Suggestions

Serve these Greek chicken tenders immediately after cooking, while they’re still hot and crispy! They’re delicious on their own, or served with a side of Greek salad, lemon-herb rice, or roasted vegetables. A simple tzatziki sauce is a fantastic accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until heated through. They might not be quite as crispy as when freshly made, but they’re still delicious.

Nutritional Information & Benefits

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Per serving (approximate): Calories: 300-350; Protein: 30-35g; Fat: 15-20g; Carbohydrates: 15-20g. Chicken is a great source of lean protein, while the herbs and spices offer various health benefits, including antioxidants and anti-inflammatory properties.

Conclusion

So there you have it – my recipe for amazing crispy Greek chicken tenders! I hope you’ll give them a try. They’re incredibly versatile, easy to customize, and always a hit with family and friends. Let me know in the comments how yours turn out – and feel free to share your own variations!

Happy cooking!

FAQs

Can I use frozen chicken?

While fresh chicken is best, you can use frozen chicken tenders. Just make sure to thaw them completely before breading and cooking.

What if I don’t have buttermilk?

You can substitute the buttermilk with milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

How can I make them extra crispy?

Double-dipping the chicken in the flour and panko mixture can help create an extra-crispy coating. Also, make sure not to overcrowd the pan.

Can I bake these instead of frying them?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still tasty.

What are some good side dishes to serve with these?

These chicken tenders pair well with Greek salad, roasted vegetables, lemon-herb rice, or even french fries.