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Baked Crispy Chicken Tenders 🐓-Fresh Connection

Greek Style Baked Chicken Tenders 🐓

Baked Chicken Tenders are easy to prepare, especially in large quantities. Great finger food or as a chicken burger, and amazing to eat the next day as sandwich fillers 😋My favourite way to eat them is on a huge bed of beautiful salad🌱

I love using the yoghurt as a tenderiser which also acts as a glue for the breadcrumbs. 

Serve with tzatziki, mayo, harissa or your favourite condiment.


  • 1 kg skinless chicken tenderloins
  • 250 grams Greek Procal full fat yoghurt, or similar
  • 1-2 cloves crushed garlic
  • 7 pieces stale sourdough or other bread slices (or 4 cups breadcrumbs)
  • 12 sprigs fresh thyme, leaves stripped and chopped
  • 4 tablespoons parsley, chopped 
  • 1 lemon, grated rind only
  • 1 cup parmesan cheese, grated (or more)
  • 1-2 chopped chilli, or chilli flakes
  • salt and pepper to taste
  • lemon wedges, to serve
  • Olive oil to brush the baking paper


    1. Tear the bread into small pieces. (If you want finer breadcrumbs you can remove the crusts). 
    2. Add the pieces to the food processor, and pulse until the bread begins to break down into an even, small consistency. Adding them in small batches is better.
    3. Spread evenly on a couple of baking trays lined with baking paper. Cook for approx 20 minutes at 100 deg C, until lightly browned.
    4. Cool down your crumbs before using. You may want to put them in the blender again to make them even smaller. 
    5. Combine the breadcrumbs, parsley, thyme, chilli, salt, pepper and grated lemon rind in a bowl.
    6. Mix the yoghurt and garlic.
    7. Set up a dipping station. Dip each tenderloin in the yoghurt mixture, then the breadcrumb mixture. Cover as much of the tenderloin with breadcrumbs by pushing it into the breadcrumb mixture. 
    8. Place the tenderloins on baking paper that has been brushed with olive oil and sprinkled with parmesan.  Drizzle some extra olive oil over the tenderloins and more parmesan. 
    9. Bake for 20-25 minutes until golden and crisp at 200 degrees celsius


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