Baked Crispy 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. Don't forget you can buy lactose free yoghurt if you have a lactose intolerance. You can also use Cobram's garlic infused olive oil, if you have a garlic sensitivity.
Serve with tzatziki, mayo, harissa or your favourite condiment.
- 1 kg skinless chicken tenderloins (Peter Bouchier)
- 250 grams Greek Procal full fat yoghurt, or similar
- 1-2 cloves crushed garlic
- 6 pieces stale sourdough or other bread slices (or 3 cups Panko breadcrumbs)
- 12 sprigs fresh thyme, leaves stripped and chopped
- 4 tablespoons parsley, chopped
- 1 lemon, grated rind only
- 1 cup parmesan cheese, grated
- 1-2 chopped chilli, or chilli flakes
- salt and pepper to taste
- lemon wedges, to serve
- Olive oil to brush the baking paper
- Remove crusts on stale bread and tear into small pieces.
- 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.
- Combine the breadcrumbs, parsley, thyme, parmesan, chilli, salt, pepper and grated lemon rind in a bowl.
- Mix the yoghurt and garlic.
- 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.
- Place the tenderloins on baking paper that has been brushed with olive oil. Drizzle some extra olive oil over the tenderloins.
- Bake for 20-25 minutes until golden and crisp at 200 degrees celsius