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A close-up of crispy baked fish sticks on a wooden board, garnished with parsley and served with tartar sauce and lemon wedges.

Crispy Greek Chicken Tenders

These crispy Greek chicken tenders are packed with vibrant Mediterranean flavors from a zesty lemon-herb marinade, then coated in a seasoned panko breading and air-fried to golden perfection. A delicious and healthy main dish or appetizer!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs chicken breast tenders boneless, skinless
For the Marinade
  • 1/4 cup olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 1/2 tsp salt sea salt preferred
  • 1/4 tsp black pepper freshly ground
For the Crispy Coating
  • 1 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp olive oil or cooking spray for air fryer

Equipment

  • Large Mixing Bowl
  • Shallow Dishes
  • Air Fryer
  • Tongs
  • Whisk

Method
 

Marinate the Chicken
  1. In a large mixing bowl, whisk together the 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, 1 tsp dried oregano, dried dill, 1/2 tsp salt, and 1/4 tsp black pepper for the marinade.
  2. Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate for more than 4 hours.
Prepare the Coating
  1. Set up a breading station. In one shallow dish, place the 1/4 cup all-purpose flour. In a second shallow dish, whisk the large egg. In a third shallow dish, combine the panko breadcrumbs, 1/2 tsp dried oregano, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper for the coating.
Coat and Air Fry the Tenders
  1. Remove the chicken tenders from the marinade, letting any excess drip off.
  2. Dredge each chicken tender first in the flour, shaking off any excess.
  3. Dip the floured tender into the beaten egg, allowing excess to drip off.
  4. Finally, press the tender into the seasoned panko breadcrumbs, ensuring it's fully coated. Gently press the breadcrumbs onto the chicken to adhere well.
  5. Preheat your air fryer to 375°F (190°C) for 5 minutes.
  6. Lightly spray the air fryer basket with olive oil or cooking spray. Arrange the coated chicken tenders in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook in batches.
  7. Lightly spray the tops of the chicken tenders with olive oil or cooking spray to promote crispiness.
  8. Air fry for 12-15 minutes, flipping them halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Cooking time may vary depending on the thickness of the tenders and your air fryer model.
  9. Remove the cooked tenders from the air fryer and serve immediately.

Notes

For extra flavor, serve with a squeeze of fresh lemon, a sprinkle of fresh parsley, or a side of homemade tzatziki sauce. These tenders are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for a few minutes at 350°F (175°C) to regain crispiness. If you don't have an air fryer, you can bake them in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through.