How long to cook chicken tenderloins on the stove?

Cook chicken tenderloins on the stove for about 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Make sure the cooking oil or butter is hot when the chicken hits the pan for a good sear. Cooking time may vary depending on thickness and heat level.

Can I use frozen chicken tenderloins?

Yes, you can cook frozen chicken tenders on the stove, but it will take longer than fresh ones. Thawing is recommended for even cooking, but if cooking from frozen, allow extra time and ensure the internal temperature of the chicken reaches 165°F (74°C).

What are chicken tenders?

Chicken tenders, also known as chicken fingers or chicken strips, are small strips of boneless, skinless chicken meat, typically cut from the tenderloin or breast. They are often used in various recipes, including pan-fried chicken tenders.

Easy Pan Fried Chicken Tenders Recipe

Name: Easy Pan-Fried Chicken Tenders
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound chicken tenders (about 10-12); 1 teaspoon salt; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika (or chili powder); 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 tablespoons olive oil; 2 tablespoons butter; 1/2 cup mayonnaise; 2 cloves garlic, minced; Zest of 1 lemon; Juice of 1 lemon; Salt and black pepper to taste

Ingredients

Units Scale

For the Chicken Tenders:

1 pound chicken tenders (about 10-12)
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (or chili powder)
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 tablespoons olive oil
2 tablespoons butter

For the Lemon and Garlic Aioli:

1/2 cup mayonnaise
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper to taste

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Instructions

Prepare the Lemon and Garlic Aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon zest, and lemon juice. Stir until well combined—season with salt and black pepper to taste.
Cover the bowl and refrigerate the aioli while you prepare the chicken tenders to allow the flavors to meld.
Cook the Chicken Tenders: Pat the chicken dry with paper towels. Season the chicken tenders with salt, black pepper, and dried seasonings. You can use other preferred herbs or seasonings as well.
In a large skillet, heat olive oil and butter over medium-high heat.
Once the pan is hot, add the seasoned chicken tenders to the skillet.
Cook for about 4-5 minutes on each side or until they are no longer pink in the center and have a golden brown color. The cooking time may vary depending on the thickness of the tenders. Make sure to cook the chicken to an internal temperature of 165°F (74°C).
Serve: Once the chicken tenders are cooked, remove them from the skillet and let them rest for a few minutes. Serve the pan-fried chicken tenders with the lemon and garlic aioli as a dipping sauce on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, add some more butter and oil to a skillet, slice the tenders into bite-size pieces, and pan-fry until crispy and heated through.

Author: Elena
Prep Time: 5 min
Cook Time: 20 minutes
Category: Savory
Method: Italian
Cuisine: American