Mediterranean Chicken Tenders (Super Crispy) with a tangy yogurt dipping sauce
Mediterranean chicken tenders are an ideal tapas recipe that’s quick and easy to make. Juicy chicken tenders are breadcrumbed with parmesan and a selection of Mediterranean spices and given an extra kick with some Spanish-smoked paprika. The breaded chicken tenders can be pan-fried in a little oil and butter or baked in the oven for an extra crispy texture.
Equipment
- Large non-stick pan or Cast Iron Pre-Seasoned Skillet
- Large flat dish or plate
- Small glass bowl
- Whisk (optional)
- Cooking Tongs
Ingredients
For the chicken tenders
- 10-12 Chicken tenderloins around 600g / 21oz.
- 1 cup breadcrumbs or almond flour
- ½ cup Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Ground Cumin
- ½ tsp White pepper
- 1 tsp Salt
- 1 Tbsp Dried Rosemary organic
- 1 tsp Spanish La Vera smoked paprika
- 2 eggs
- Extra virgin olive oil and butter for frying
- Fresh cilantro or parsley for garnish
For the tangy yogurt dipping sauce
- Fresh chives chopped fine
- 125 ml Greek style yogurt
- Splash of Olive oil
- Lime juice or lemon juice
- Pinch of salt and cracked Black pepper
Instructions
- Add breadcrumbs, parmesan cheese, paprika, rosemary, cumin, salt, and white pepper to a large bowl and mix well.1 cup breadcrumbs, ½ cup Parmesan cheese, 1 tsp Garlic powder, 1 tsp Ground Cumin, ½ tsp White pepper, 1 tsp Salt, 1 Tbsp Dried Rosemary, 1 tsp Spanish La Vera smoked paprika
- Once evenly combined, add the mixture to a flat dish or plate.
- In a small bowl add the eggs and whisk briefly. Season to taste with a little salt and pepper.2 eggs
- Use cooking tongs to dip the chicken tenders into the egg mixture then place onto the breadcrumb and parmesan mixture. Evenly coat on both sides.10-12 Chicken tenderloins
- Prepare the dipping sauce before cooking the chicken. Mix all the dipping ingredients in a small bowl and garnish with some freshly chopped chives.Fresh chives, 125 ml Greek style yogurt, Splash of Olive oil, Lime juice, Pinch of salt and cracked Black pepper
- Heat some olive oil and a knob of butter in a large non-stick pan or skillet on high heat.Extra virgin olive oil and butter
- Once the butter is sizzling and melted, add the chicken tenders and cook until a deep golden brown (3-4 minutes).
- Flip and cook for another 3-4 minutes on the other side.Fresh cilantro or parsley
Notes
Cooking tips:
- For an extra crispy texture, use a splash of olive oil and a little butter in a pan or skillet on medium-high heat. The butter heats at a different temp to the oil resulting in a delicious crispy crust on the chicken tenders.
- Chicken breast strips also work for this recipe if you can’t source chicken tenders. When using breast meat, cut the breast meat into 1-inch (2.5cm) thick strips.
- If you prefer a milder dipping sauce with less tang, use fresh lemon juice instead of lime.
- We use dried rosemary for this recipe, and we suggest using dried herbs as they cook better when pan-fried. Dried thyme or oregano are also great options for a different flavor.
- To ensure your chicken tenders are cooked through, use a meat thermometer and ensure the thickest part of the tenders has reached an internal temperature of 165°F/74°C.
- Parmesan can be substituted for any other hard cheese. Spanish manchego is a great option. It’s around the same price per pound as parmesan and offers a deep rich nutty flavor.