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Ingredients:
For the chicken and marinade:
500 g (1.1 lb) boneless chicken breasts or tenderloins, cut into strips
1/2 cup plain Greek yogurt (adds moisture and zest)
1 tablespoon olive oil
Juice of 1/2 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the crispy coating:
1 cup panko breadcrumbs (light and crispy texture)
1/2 cup grated Parmesan cheese (optional but enhances flavor)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (adds a hint of smokiness)
Salt and pepper to taste To taste
Spray or drizzle with olive oil
Instructions: Marinate the chicken (optional but recommended):
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Preheat oven/air fryer:
Oven: Preheat to 220°C (425°F). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
Air Fryer: Preheat to 400°F (200°C) for 5 minutes.
Prepare the Coating:
In a shallow bowl, combine the panko, Parmesan cheese, oregano, garlic powder, paprika, and a pinch of salt and pepper.
Coat the Chicken:
Remove the chicken from the marinade and let the excess drip off. Dip each piece into the panko mixture, pressing gently to coat.
Bake the Fillets:
Oven: Arrange the chicken on the rack. Lightly spray with olive oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and cooked through.
Air Fryer: Arrange the fillets in a single layer (cook in batches if necessary). Air fry for 10 to 12 minutes, turning after 6 minutes, until crispy and cooked through.
Serving:
Let stand for 2 to 3 minutes. Serve with tzatziki, lemon wedges, or in pita bread.
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