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Why Are These Greek Chicken Tenders So Juicy Inside taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Baked Chicken Tenders with Pressure Cooker Tips

Juicy and crispy baked chicken tenders with a powerful marinade, plus essential pressure cooker tips.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Baking sheet lined with parchment paper

Ingredients
  

Main ingredients

  • 16 Chicken breast tenders skinless
  • 1 ½ to 2 pounds Chicken
  • 1 cup Greek yogurt plain
  • 1 teaspoon Garlic powder
  • ½ teaspoon Paprika
  • ½ teaspoon Italian seasoning
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • ½ lemon Lemon juice
  • 1 ½ cups Panko flakes Japanese-style
  • ⅓ cup Parmesan cheese grated
  • 1 ½ teaspoons Garlic powder
  • ½ to ¾ teaspoon Chili powder
  • 1 ½ teaspoons Salt
  • ½ teaspoon Black pepper
  • 1 bottle Olive oil spray non-stick

Instructions
 

Instructions

  • In a big bowl, combine Greek yogurt, garlic powder, paprika, Italian seasoning, salt, black pepper, and lemon juice. Stir well.
  • Add chicken tenders to the marinade, ensuring each is well-coated. Refrigerate for at least 30 minutes or up to 2 hours.
  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Dredge marinated chicken in panko mix till evenly coated.
  • Place tenders on baking sheet, spray with olive oil, and bake for 20-25 minutes until golden and cooked through.
  • Let cool slightly and serve with dipping sauce.

Notes

For best texture, reheat in oven or air fryer.