HOW TO COOK CHICKEN TENDERS IN A SKILLET RECIPES

PAN-SEARED CHICKEN TENDERLOIN RECIPE | ALLRECIPES

Pan-Seared Chicken Tenderloin Recipe | Allrecipes image

A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!

Provided by Dee

Categories Everyday Cooking

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 chicken tenders

Number Of Ingredients 9

Ingredients

4 chicken tenderloins, or more to taste
4 tablespoons olive oil, divided
salt and ground black pepper to taste
2 teaspoons paprika, or more to taste
2 teaspoons garlic powder, or more to taste
2 teaspoons onion powder, or more to taste
1 teaspoon Cajun seasoning
1 teaspoon chili powder
½ lemon

Steps:

Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.

Nutrition Facts : Calories 198 calories, CarbohydrateContent 4.6 g, CholesterolContent 31.2 mg, FatContent 15.2 g, FiberContent 1.6 g, ProteinContent 12.2 g, SaturatedFatContent 2.3 g, SodiumContent 193.1 mg, SugarContent 0.9 g

BREADED CHICKEN FINGERS, STRIPS, TENDERS... RECIPE - FOOD.COM

Breaded Chicken Fingers, Strips, Tenders... Recipe - Food.com image

This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups breadcrumbs (Italian or plain)
1 teaspoon garlic powder
1 tablespoon lemon zest, finely grated (increase if desired)
3/4 teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1/2 cup oil, for shallow frying

Steps:

Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

Nutrition Facts : Calories 1312.5, FatContent 69.3, SaturatedFatContent 10.8, CholesterolContent 331.2, SodiumContent 1702.6, CarbohydrateContent 98.2, FiberContent 5.2, SugarContent 4.7, ProteinContent 70.2

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BREADED CHICKEN FINGERS, STRIPS, TENDERS... RECIPE - FOOD.COM

This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 1312.5 per serving

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