Crispy Greek Chicken Tenders (Mediterranean Style)

Here’s a short description of what these are all about: I marinate juicy chicken tenders in lemon, garlic, and classic Mediterranean herbs, then crisp them up either in the oven or in a skillet. The result is golden, flavorful tenders that pair beautifully with tzatziki, pita, or a simple salad.

Why You’ll Love This Recipe

I love this recipe because it balances bright, herby flavors with crispy texture, all without deep frying. It’s versatile—easy enough for a weeknight, but elegant enough for entertaining. The marinade infuses the chicken deeply, and the optional semolina‑Parmesan coating gives an extra satisfying crunch that still tastes Mediterranean.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) chicken tenders

• 2 tbsp olive oil

• Juice of 1 lemon (about 2 tbsp)

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp fresh parsley, chopped (for garnish)

Optional for added crispiness (Mediterranean-style coating):

• ¼ cup fine semolina or cornmeal

• 2 tbsp grated Parmesan (adds a tangy depth)

• 1 tbsp sesame seeds (optional but very Mediterranean)

Directions

1. In a bowl, I whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper to make the marinade.

2. I place the chicken tenders in a shallow dish or zip‑top bag and pour over the marinade. I make sure every piece is well coated. I let them marinate at least 30 minutes (or up to 2 hours) in the refrigerator.

3. If I’m using the optional coating, I mix semolina (or cornmeal), grated Parmesan, and sesame seeds in a shallow dish. After marinating, I dredge each chicken tender in this mixture, pressing gently so it adheres.

4. To bake: I preheat my oven to 425 °F (220 °C). I line a baking sheet with parchment or lightly grease it, then place the coated tenders in a single layer. I drizzle or spray a little extra olive oil over the tops. I bake for about 15–20 minutes, flipping once halfway through, until the coating is crispy and the chicken is cooked through (internal temperature 165 °F / 74 °C).

5. To pan-sear: I heat a drizzle of olive oil in a skillet over medium-high heat. Then I add the tenders (coated or uncoated) in a single layer, being careful not to overcrowd. I cook about 4‑5 minutes per side (depending on thickness) until golden brown and cooked through.

6. After cooking, I transfer the tenders to a plate lined with paper towels briefly to absorb any excess oil.

7. I garnish with chopped fresh parsley before serving.

Servings And Timing

• Serves: about 4 (2–3 tenders per person, depending on appetite)

• Prep Time: ~10 minutes

• Marinating Time: minimum 30 minutes (ideally up to 2 hours)

• Cooking Time: 15–20 minutes (baking) or ~10 minutes (pan-searing)

• Total Time: ~1 hour (including marinade)

Variations

• I sometimes swap the semolina coating for panko breadcrumbs or almond flour for a low-carb twist.

• I like mixing in ground coriander or a pinch of sumac to the marinade for a more exotic flavor.

• To make it spicy, I add ¼ teaspoon red pepper flakes or a dash of cayenne pepper.

• I occasionally grill the tenders instead of baking or pan-frying, brushing extra marinade as they cook.

• I serve them with a side of roasted vegetables, grilled halloumi, or a grain salad for a fuller Mediterranean meal.

Storage/Reheating

I store leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and crisp them in a 375 °F (190 °C) oven for 8–10 minutes, or until heated through and the exterior re-crisps. I avoid microwaving, because it tends to make them soggy.

FAQs

How thick should the chicken tenders be?

I like them to be roughly uniform—about ½ to ¾ inch thick—so they cook evenly. If a piece is much thicker, I slice it or pound it gently to flatten slightly.

Can I skip the coating and just bake them?

Yes — the marinated tenders are still flavorful and cook nicely on their own. The coating is optional for added texture, not a requirement.

Can I use chicken breast cut into strips instead?

Definitely. I just cut the breast into tender-sized strips and follow the same marinade and cooking steps.

Will the coating burn in the oven?

If I’m using the coating, I keep a close eye while baking. If it seems to darken too quickly, I lower the oven temperature slightly or cover loosely with foil for the final minutes.

Can I prep this ahead for a party?

Yes. I marinate the chicken in advance (several hours or even overnight). For the coating, I can wait to dredge until right before cooking so it stays crisp. Then I cook it just before serving for best texture.

Conclusion

These Crispy Greek Chicken Tenders bring together fresh Mediterranean flavors and satisfying crispiness in a simple, flexible recipe. I love serving them with tzatziki, pita, or a bright salad for a light yet indulgent meal. I hope you enjoy making them—and tweaking them to your taste—as much as I do.