Baked Crispy Chicken Tenders 🐓


  • 1 kg chicken tenderloins (Peter Bouchier - Available in-store)
  • 250 grams Greek Procal yoghurt, or similar
  • 4 tablespoons water
  • 1-2 cloves crushed garlic
  • 5 pieces multigrain sourdough bread slices
  • 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


    1. If your bread is not stale, lightly toast in a toaster, and when cool enough, tear into small pieces.
    2. Add the pieces to the food processor, and pulse until the bread begins to break down into even consistency.
    3. Combine the breadcrumbs, parsley, thyme, parmesan, chilli, salt, pepper and grated lemon rind in a bowl.
    4. Mix the yoghurt, water and garlic
    5. Set up a dipping station. Dip each tenderloin in the yoghurt mixture, then the breadcrumb mixture.
    6. Place the tenderloins on baking paper that has been brushed with olive oil. Drizzle some extra olive oil over the tenderloins if you wish.
    7. Bake for 20-25 minutes until golden and crisp at 200 degrees celsius

    Tips and Tricks

    You can replace the tenderloins with flattened chicken breasts. Great with coleslaw or any salad. I always cook up a big, big batch and that way we can eat left overs the next day.You can adjust the recipe to your needs.  

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