Baked Crispy Chicken Tenders 🐓


  • 1 kg chicken tenderloins ( I prefer Peter Bouchier)
  • 1-2 chopped chilli, or chilli flakes
  • 250 grams Greek Procal yoghurt, or similar
  • 4 tablespoons water
  • 1-2 cloves crushed garlic
  • 4-5 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
  • 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. Pour the breadcrumbs onto a baking tray lined with baking paper. Smooth out to create an even thin layer.
  4. Bake at 180 degrees celsius for 10 mins. Remove and toss the bread crumbs a bit with a fork. Return to the oven and cook until golden brown. Cool the breadcrumbs.
  5. Combine the breadcrumbs, thyme, parmesan, chilli, salt, pepper and lemon rind in a bowl.
  6. Mix the yoghurt, water and garlic
  7. Set up a dipping station. Dip each tenderloin in the yoghurt mixture, then the breadcrumb mixture.
  8. Place the tenderloins on baking paper that has been brushed with olive oil. 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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