Chicken Tenderloins Recipe

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5 from 13 votes
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Throw these crispy and delicious pan-fried chicken tenderloins together for a simple and fast dinner any night of the week! They’re well-seasoned and seared until the outside is crisp and the meat on the inside is juicy.

chicken tenderloins in a skillet with fresh herbs.

When I need something quick and easy to feed my family, I’ll whip up my famous crispy pan-fried chicken tenderloins recipe for dinner. Chicken fingers are always a hit in our household and healthy to boot! They are so easy to cook, whether in the air fryer, grill, or oven baked. This stovetop version is also a winner.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to cook chicken tenderloins
  4. Alternative cooking methods
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently asked questions
  8. More easy chicken recipes to try
  9. Seared Chicken Tenderloins Recipe (Recipe Card)

Why this recipe works

  • On the table in under 10 minutes! I’ll whip up these chicken tenders for simple weeknight dinners or nights when I don’t feel like cooking because they’re so fast and simple.
  • Beyond flavorful. Like with chicken livers, 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.

Ingredients needed

I typically have most of the ingredients for this recipe on hand at all times. Here’s what you need:

  • Chicken tenderloins. 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 3 tenderloins per 6-ounce chicken breast).
  • Spices. A combination of garlic powder, onion powder, paprika, oregano, salt, and black pepper turns this chicken into something 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.

Find the printable recipe with measurements below.

How to cook chicken tenderloins

Step 1 – Make the seasoning. Combine all of the dry seasonings in a bowl.

Step 2 – Season the chicken. Coat the chicken strips with a generous layer of the chicken dry rub.

seasoned chicken tenderloins in a bowl.

Step 3 – Pan-fry. Heat the olive oil in a skillet, then add the chicken strips and sear until golden brown and cooked through.

chicken tenderloins frying in pan.

Step 4 – Garnish and serve. Garnish with fresh parsley, then serve with your favorite dipping sauces. Enjoy!

chicken garnished in pan.

Alternative cooking methods

As mentioned above, we often cook chicken tenders in the oven, grill, and the air fryer, and this exact recipe works using all three methods too.

Oven-baked: Lay the seasoned chicken strips on a baking sheet and bake at 375ºF for 20 to 25 minutes or until the tenders are cooked through.

Air fryer: Lay the tenders in a single layer in the air fryer basket and cook at 375ºF for 8 minutes, flipping halfway through. Cook them in batches to avoid overcrowding.

Grilled: Grill the seasoned chicken tenderloins on a preheated grill for about 3-4 minutes on each side or until they reach an internal temperature of 165°F.

Recipe tips and variations

  • Pat your chicken dry. For the crispiest chicken, 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. 
  • Fry from frozen. You can use frozen chicken tenders instead of fresh, but be sure to add a few extra minutes to the cooking time and check that your chicken reaches the proper temperature.
  • 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.
  • 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.

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.

tenderloin chicken cut in half to show the texture.

Frequently asked questions

Can I bread the chicken tenders?

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.

What should you serve with pan-fried chicken tenders?

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 sweet potato fries or air fryer smashed potatoes, curly fries, or something a little healthier, like orzo salad or cucumber salad.

How else can you use chicken tenders?

Think of this as an all-purpose chicken recipe. The tenders can be eaten as the main protein for your dinner or repurposed for a ton of other meals. For example, you can toss them into an avocado chicken salad, wrap them in a vegetable wrap, add them to chicken soup, or use them as a protein-packed topping on salads, stir-fries, and grain bowls.

More easy chicken recipes to try

  • Firecracker Chicken – An exciting chicken dinner with fiery flavors.
  • Chicken Patties – Learn how to make parmesan and spinach-infused chicken patties.
  • Greek Chicken – Mediterranean-inspired marinated chicken breasts.
  • Chicken Satay – Grilled chicken skewers paired with an addictive peanut sauce.
chicken tenderloins recipe.

Seared Chicken Tenderloins Recipe

5 from 13 votes
Throw these crispy and delicious pan-fried chicken tenderloins together for a simple and fast dinner any night of the week! They’re well-seasoned and seared until the outside is crisp and the meat on the inside is juicy.
Servings: 4 servings
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes

Ingredients  

  • 1 pound 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 all the seasonings in a small bowl.
  • Season the chicken tenderloins with the spices and let them sit for 5 minutes.
    seasoned chicken tenderloins in a bowl.
  • Heat the oil in a skillet over medium-high heat. Once hot, cook the tenderloins for 6-7 minutes, or until cooked through and golden brown on all sides.
    chicken tenderloins frying in pan.
  • Serve immediately sprinkled with some fresh parsley.
    chicken garnished in pan.

Notes

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.

Nutrition

Serving: 1servingCalories: 164kcalCarbohydrates: 1gProtein: 24gFat: 6gSodium: 423mgPotassium: 434mgFiber: 0.1gSugar: 0.1gVitamin A: 54IUVitamin C: 2mgCalcium: 8mgIron: 1mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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