Pan-Fried Chicken Tenders

Easy and delicious Pan-Fried Chicken Tenders are made with no breading, are perfectly seasoned and cooked completely in a skillet in under 8 minutes, making them a go-to lunch or dinner recipe. 

It's about time I share a chicken tender recipe on this site, don't you think? These Pan-Fried Chicken Tenders seemed like a good place to start. 

See, I adore Blackened Chicken when I want an easy chicken breast recipe, and of course my Air Fryer Chicken Thighs when I want chicken thighs, but these chicken tenders are the quickest recipe of them all!

This recipe is made without breading, meaning there's no breadcrumbs, no panko, no egg, and no mess! They're healthier than breaded tenders, and still so delicious. 

Recipe features

• Cooked in one skillet, and there's no need to cook them in batches either; if you're using a large skillet, all of the chicken tenders should fit. 
• Seasoned with garlic powder, onion powder, smoked paprika, oregano, and salt, meaning they're incredibly flavorful. 
• Made without flour and with no breading, making them gluten free, paleo, keto, and Whole30-friendly! 

Ingredients

Chicken tenders - Boneless, skinless; the recipe calls for 1 lb., but you can easily double it if you want to make more. 

Oil - I used olive oil, but any kind should work. 

Spices - Garlic powder, smoked paprika, onion powder, salt, oregano, and black pepper. The chicken has a little bit of a kick to it from the smoked paprika. You can use sweet paprika if you prefer. 

Step-by-step instructions

Step 1: Season the chicken. Start by placing the chicken tenders in a shallow dish. In a small bowl, stir the spice mixture together, then use your hands to coat the chicken on both sides. 

Step 2: Heat the oil. Pour the oil into a large skillet, then turn the heat to medium and allow the oil to warm up for about one minute. 

Step 3: Cook the chicken. Next, place the chicken smooth-side down into the skillet and cook it undisturbed for 4 minutes. Use kitchen tongs to flip the chicken over, place a lid on the skillet and cook the chicken for 3-4 minutes. Optional: add 1 teaspoon of butter or ghee to the skillet! 

Expert tips and FAQs 

• You'll know the chicken is done once it reaches an internal temperature of 165°. 
• I like adding a little bit of butter to the skillet once the chicken is done cooking, which adds even more flavor to this dish. 
• All chicken tender recipes need some type of dip -- the obvious choice is ketchup, but if you want something even better opt for this homemade chipotle aioli instead.

Do I need to pat the chicken dry?

Most chicken tenderloins should be relatively dry out of the package. However, to ensure they get crispy on the outside, you can absolutely pat them dry with a paper towel before adding the spices. 

Can I use frozen chicken tenders?

Yes, but you will have to thaw them first so they can be properly seasoned. Placing the chicken tenders directly from the freezer into the skillet won't work; they'll be too soggy and flavorless. 

What should I serve alongside these? 

I think my Instant Pot Spanish rice would be delicious, as would my corn kale salad in the summertime or my air fryer potato wedges.

Storage

Refrigerator: Store leftover chicken in a sealed container in the refrigerator for up to 3 days. To reheat, place the chicken on a plate and microwave it, or place it into a skillet with a lid on top and heat it over medium-low heat until warm. 

More tasty chicken recipes

• Pan-Seared Chicken Thighs
• Instant Pot BBQ Chicken
• Creamy Coconut Lime Chicken

If you made this recipe, be sure to leave a comment and star rating below. Thanks!