Description
These Pan Fried Chicken Tenders are crispy on the outside, juicy on the inside, and ready in just minutes. Made with simple pantry seasonings, they are perfect for busy weeknights, meal prep, or kid-friendly lunches.
Ingredients
- 1 ½ pounds chicken tenders
- 1 tablespoon canola oil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim the cartilage or any tough membrane from each chicken tender using a sharp knife.
- Heat the canola oil in a large skillet over medium heat until hot and shimmering but not smoking.
- Season one side of the chicken tenders with paprika, salt, and black pepper.
- Place the chicken tenders seasoned-side down into the skillet and season the other side.
- Cook for 4 minutes on the first side.
- Flip the chicken tenders, cover the skillet, and cook for another 4 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from the skillet and serve immediately with your favorite side dishes or dipping sauces.
Notes
- Add garlic powder or onion powder for extra flavor.
- Use lemon pepper seasoning for a citrusy twist.
- Swap paprika for smoked paprika for a smoky flavor.
- Add cayenne pepper or crushed red pepper flakes for a spicy variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet, oven, or air fryer for the crispiest texture.
- Freeze cooked chicken tenders for up to 2 months and thaw overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 chicken tender
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 170 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 50 mg
