Mediterranean Chicken Tenders
These chicken tenders are a delicious grown up twist on a childhood classic. Using these bold Mediterranean flavors really amplified this dish and made this childhood classic perfect.
Tip: If you don't have buttermilk, add 1 tablespoon of fresh lemon juice for every cup of milk you use. Don't skip the marinating! It makes all the difference in the tenderness of the chicken.
I also used an air fryer, but you can fry in a pan with oil, if you prefer.
Serves: 4-5
Cook Time: 45 Minutes
Ingredients:
Marinade:
- 1 Quart Buttermilk
- 1 lb Chicken Tenders (You can also use chicken breasts that you cut up)
- 3 Teaspoons Garlic Powder
- 3 Teaspoons Paprika
- 3 Teaspoons Salt
- 2 Teaspoons Pepper
Chicken Tenders:
- 1 Cup Flour
- 3 Eggs
- 1 1/2 Cup Panko Breadcrumbs
- 3 Teaspoons Za'tar
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Paprika
- 1 1/2 Teaspoon Cumin
- 1 Teaspoon Harissa
- 1 Teaspoon Parsley
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 Teaspoon Coriander
- Non-stick Spray
Instructions:
1. Preheat the air fryer to 400 degrees.
2. Pour the buttermilk into a bowl and add the chicken tenders into the bowl. Let sit overnight.
3. Remove the chicken from the buttermilk and pat with a towel to remove excess buttermilk. It helps the breadcrumbs stick better.
4. Add the breadcrumbs to a bowl then mix in all of the seasonings.
5. Whisk the eggs in a bowl.
6. Set up 3 bowls - one for flour, one for the eggs, and one for the breadcrumb mixture.
7. Dip each chicken tender in this order - quickly dredge in flour, then quickly dip in the eggs, then make sure the chicken tenders are well-coated in the breadcrumb mixture.
8. Spray the air fryer well with non-stick spray. Place each tender in the air fryer so that they are not crowded. Then spray each tender with non-stick spray.
9. Fry for 10 minutes, flipping halfway.
10. Remove from air fryer and let cool for 2 minutes.
Dig in! No utensils needed! This was also perfect with a side salad.