Crispy Parmesan-Oregano Chicken Tenders with Lemon Yogurt Dip

By Sprig Originals ✓ · cooked up in Sprig

Golden, crunchy oven-baked chicken tenders coated in parmesan and a whisper of oregano, with a cool lemony yogurt dip on the side. Nothing spicy, nothing chewy — just a crisp coating and juicy chicken that kids will happily eat with their fingers, and only ten ingredients to pull together on a weeknight.

Ingredients

• 1.5 lb chicken tenders (about 12)
• 1 cup panko breadcrumbs
• 1/2 cup finely grated parmesan
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 large eggs
• 3 tbsp olive oil
• 1 tsp kosher salt

• 1 cup plain Greek yogurt
• 1 lemon

Instructions

1. Heat the oven to 425°F (220°C). Set a wire rack on a large rimmed baking sheet if you have one, or line the sheet with parchment. Drizzle 1 tablespoon of the olive oil over the parchment or rack and spread it thinly.
2. In a shallow bowl, stir together the panko, parmesan, oregano, garlic powder, 1/2 teaspoon of the salt, and the remaining 2 tablespoons olive oil until the crumbs look evenly damp and sandy. In a second shallow bowl, beat the eggs with a fork until smooth.
3. Pat the chicken tenders dry and sprinkle with the remaining 1/2 teaspoon salt. Dip each tender into the egg, let the extra drip off, then press it firmly into the crumb mixture on both sides so the coating sticks. Lay the tenders on the prepared sheet without touching.
4. Bake for 16 to 18 minutes, turning nothing, until the coating is deep golden and the thickest tender reads 165°F (74°C) on an instant-read thermometer. If you used parchment, flip the tenders at the 10-minute mark so both sides crisp.
5. While the chicken bakes, make the dip: stir the Greek yogurt with 1 tablespoon lemon juice and 1/2 teaspoon finely grated lemon zest, plus a small pinch of salt. Taste and add a little more lemon juice if you like, then chill until serving.
6. Let the tenders rest 3 minutes so the coating sets, then serve warm with the lemon yogurt dip and lemon wedges on the side for anyone who wants a squeeze.

Chef's tips

Nutrition (per serving, estimated)

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