If you’re hungry for fast-food chicken tenders ... Step 2: Add yogurt, garlic, salt and pepper to herbs and mix thoroughly. Transfer half the mixture to another bowl and save for a later ...

Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat chicken well. Chill overnight or up to 2 days. When ready to roast ...

Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...

Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess ...