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.