Easy Pan-Fried Chicken Tenders

Plate of pan-fried chicken tenders and dip.

5 from 3 votes

Easy Pan-Fried Chicken Tenders

Enjoy your delicious and easy pan-fried chicken tenders with the flavorful lemon and garlic aioli dipping sauce. You can serve them with side dishes, like a fresh salad, polenta fries, or roasted vegetables.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Keyword: chicken tenders, no breading chicken tenders, pan fried chicken

Servings: -8 servings

Author: Elena Davis

Ingredients

For the Chicken Tenders:

1 pound chicken tenders about 10-12
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika or chili powder
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon black pepper
1 tablespoons olive oil
2 tablespoons butter

For the Lemon and Garlic Aioli:

½ cup mayonnaise
2 cloves garlic minced
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper to taste

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.

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