Ingredients
For the Chicken Marinade
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1 ½ lbs (700g) chicken tenders or boneless chicken breasts (cut into strips)
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tbsp red wine vinegar (optional, for extra tang)
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp dried thyme
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½ tsp paprika
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Salt & freshly ground black pepper, to taste
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2 tbsp fresh parsley, chopped (plus more for garnish)
For the Coating
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½ cup grated Parmesan cheese
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½ cup breadcrumbs (panko preferred for extra crispiness)
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1 tsp garlic powder
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½ tsp onion powder
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Zest of 1 lemon (optional, for brightness)
For Cooking
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2–3 tbsp olive oil or avocado oil (for frying)
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Lemon wedges, for serving
Instructions
1. Marinate the Chicken
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In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, thyme, paprika, salt, pepper, and parsley.
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Add chicken strips, tossing to coat evenly.
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Cover and refrigerate for at least 30 minutes (ideally 2–4 hours for the best flavor).
2. Prepare the Coating
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In a shallow dish, mix Parmesan, breadcrumbs, garlic powder, onion powder, and lemon zest.
3. Coat the Chicken
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Remove chicken from the marinade, shaking off any excess.
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Press each strip into the breadcrumb mixture until well coated.
4. Cook the Chicken
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Heat oil in a large skillet over medium heat.
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Fry chicken strips in batches (avoid overcrowding) for 3–4 minutes per side, until golden brown and fully cooked (165°F / 74°C internal temperature).
5. Serve
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Sprinkle with extra parsley and serve with lemon wedges.
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Enjoy with tzatziki sauce, a Greek salad, or warm pita bread.
✨ Pro Tip: For a lighter version, bake the tenders at 400°F (200°C) for 18–20 minutes, flipping halfway through, until golden and crisp.