This post may contain affiliate links. See my disclosure policy.
This delicious pan-seared chicken tenders recipe makes a fast dinner any night of the week! The chicken tenderloins are crisp outside and super juicy in the middle.
When I need something quick and easy to feed my family, I’ll whip up my famous crispy pan-fried chicken tenders for dinner. Chicken tenderloins are always a hit in our household and healthy to boot.
These cook in under 10 minutes and are packed with flavor. They are crisp and golden on the outside, while remaining juicy and moist in the middle.
Table of Contents
Why I love this recipe
- Quick and easy. I’ll whip up these chicken tenders for simple weeknight dinners or nights when I don’t feel like cooking, as they are ready in minutes.
- Beyond flavorful. A blend of pantry-staple seasonings packs these tenderloins with big, irresistible flavors.
- No breading needed. Unlike other chicken tenderloin recipes, this one doesn’t need any breading whatsoever, so it’s also gluten-free.
- Versatile. Enjoy the tenders with BBQ sauce or ranch dressing, slice ‘em up and use them as the protein in a salad, or serve them any way you like.
If you want more chicken tenderloin recipes, try my air fryer chicken tenderloins, grilled chicken tenders, or baked chicken tenderloins next.
★★★★★ REVIEW
“This is the best chicken tenderloin recipe I’ve ever used. I wanted something tasty and quick to cook, and it was both those things. I really enjoyed the dish.” – Julia
Key Ingredients
- Chicken tenders. I love cooking chicken tenderloins over chicken breasts because they are much faster to cook. If you can’t find tenderloins at your grocery store or butcher, slice up some thick chicken breasts. If I use breasts, I typically get three tenderloins per 6-ounce chicken breast.
- Spices. Combining garlic powder, onion powder, paprika, oregano, salt, and black pepper makes this chicken delicious.
- Olive oil. Just a bit of oil is all you need to get perfectly golden-brown, crispy tenders.
- Parsley. This is optional, but fresh chopped parsley adds a nice pop of color here.
How to make chicken tenders
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Make the seasoning. Combine all of the dry seasonings in a bowl.
Step 2 – Season. Coat the chicken tenders with a generous layer of the chicken dry rub.
Step 3 – Pan-fry. Heat the olive oil in a skillet, then add the chicken strips and sear until golden brown.
Step 4 – Garnish and serve. Garnish with fresh parsley, then serve with your favorite dipping sauces.
Arman’s recipe tips
- Pat your chicken dry. For the crispiest chicken tenderloins, use paper towels to remove excess moisture before seasoning the tenders.
- Check doneness with a meat thermometer. You’ll know the chicken is fully cooked when its internal temperature reaches 165ºF.
- Pound your chicken. To ensure even cooking, I like to use tenders of a similar size. If some are larger than others, lightly pound them as needed.
- Don’t overcrowd the pan. If needed, cook the chicken in batches. Overcrowding actually steams the chicken instead of searing it, which affects both the taste and texture.
Storage instructions
To store: Keep your leftover chicken tenders in an airtight container in the fridge for 3 to 4 days.
To freeze: Transfer the leftover chicken to a freezer-safe container and freeze for up to 3 months. Allow the tenderloins to thaw in the fridge before reheating.
To reheat: Reheat the chicken in the microwave, the oven, an air fryer, or a skillet with a little bit of oil until warmed through.
Frequently asked questions
Sure! Tossing them in a breading before cooking will give the tenders a ton of extra crunch. I like using a mix of panko and bread crumbs, but you can also use almond flour and/or parmesan cheese.
Dipping sauces are a must! I like pairing them with a platter of sauces, like hot honey sauce, spicy mayo, or peanut sauce.
To make a well-rounded meal, serve the crispy tenders with air fryer smashed potatoes, curly fries, or something a little healthier, like my Asian cucumber salad.
More easy chicken recipes to try
If you tried this Chicken Tenders recipe or any other recipe on my The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chicken Tenders Recipe
Video
Ingredients
- 1 pound chicken tenders chicken tenderloins
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Mix the garlic powder, paprika, onion powder, salt, oregano, and pepper in a bowl.
- Add the chicken tenders to a bowl and pour the seasoning mix on top. Mix thoroughly until combined.
- Heat the oil in a skillet over medium-high heat. Once hot, cook the tenderloins for 6-7 minutes, or until they reach an internal temperature of 165F and golden brown on all sides.
- Serve immediately sprinkled with some fresh parsley.
Notes
- Marinate your chicken. Sometimes, I like to make my chicken tender recipes extra delicious with a marinade. I’ll soak the tenders in my chicken marinade or let them sit after covering them in the oil and seasonings for 1 to 2 hours before cooking.
- Play with the seasonings. Add cayenne pepper for heat, use more dry herbs for comfort, or slather them in the sauce of your choice to play around with the flavors.
Nutrition
Originally published November 2023, updated and republished April 2025
Please bring back the option to send recipes to email!
Yes, sorry- we will add it back in 🙂
This recipe is great! And a time saver for a quick but delicious meal. I paired it with garlic tumeric rice. Fabulous!
Thank you!
This is the best chicken tenderloin recipe I’ve ever used. I wanted something tasty and quick to cook, and it was both those things. I really enjoyed the dish.
Thanks so much, Julia
I will definitely be making this again! So much flavor and even better cold the next day.
Chicken was really moist and tasty. Able to get a good meal on the table in 20 min.
Love to hear that, Vicki!
Easy to make for a busy Schedule Family.