Baked Crispy Chicken Tenders 🐓

Chicken

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.

Ingredients

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

Method

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