Pan Fried Chicken Tenders on the Stove (Juicy in 8 Minutes)

Why You’ll Love This Recipe

• This easy recipe doesn’t require much prep.
• Perfect for busy weeknights when you need dinner fast. 
• Chicken strips are usually a hit with the whole family, even picky eaters. 
• Great for meal prep, wraps, salads or quick lunches.

What is a Chicken Tender?

Chicken tender or chicken tenderloin is a piece of muscle that is loosely attached to the underside of the breast. You can buy a package of tenderloins. 

Ingredient Notes

This is what we use on the recipe in this post, see below for some other flavor suggestions.

• Chicken Tenderloins: Found by the packaged chicken at the grocery store they are almost ready to go. 
• Canola Oil: Virtually any fat can be used, vegetable oil, corn oil, or butter just to name a few. But the best options to keep this recipe healthy are canola oil, olive oil, or avocado oil. 
• Salt: Regular table salt, kosher salt or sea salt. 
• Black Pepper: We like to buy restaurant style pepper because it is the closest to freshly ground. 
• Paprika: This ingredient helps your chicken tenders to get brown while adding great flavor. 

How to Make Juicy Chicken Tenders

1. Trim the cartilage from each chicken tender. (I have found that the best way to do this is to hold the cartilage in one hand and cut it as close to the meat as possible with a sharp knife in the other hand.)
2. Put the canola oil in a large skillet over medium heat until it becomes hot and shimmery, you don’t want to let the oil begin to smoke. 
3. Season the smooth side of the chicken tenders and place them in the skillet seasoned side down, season the second side. Fry chicken tenders 4 minutes then turn them over, cover and cook for another 4 minutes.

What Causes Chicken Tenders to be Tough?

The most likely cause of tough chicken is overcooking it. Covering chicken tenders for part of the cooking process helps them remain plump and juicy. 

Tips

• You can use boneless skinless chicken breasts, or even chicken thighs, cut into strips instead of chicken tenders. 
• Cook the chicken in a single layer.
• You can use a meat thermometer inserted into the thickest part of the chicken tender. The internal temperature of properly cooked chicken is 165°.  
• If you need to cook more pieces of chicken than will fit in the skillet at one time you can keep the cooked chicken warm in a 200° oven while you cook more batches.  

Variations

• Lemon Pepper: Lemon juice and zest, salt and pepper OR there is Lemon & Pepper Seasoning at the grocery store.
• Chili Lime: Lime juice and zest, chili powder and salt OR chili lime seasoning.  
• Italian: Italian seasoning, salt and pepper.

Some other flavoring ideas you can use in the combination of your choice are:

• garlic powder
• garlic salt 
• onion powder

Dipping Sauces Ideas

• bbq sauce
• honey mustard sauce
• Ranch dressing
• sweet and sour sauce
• buffalo sauce
• ketchup

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for 3–4 days.

Favorite Sides to Go with Chicken Tenders

• Air Fryer Sliced Potatoes
• Potato Salad
• Queso Mac and Cheese
• Pan Fried Fresh Green Beans
• Copycat Longhorn Brussels Sprouts
• Oven-Roasted Asparagus

See more easy side dish ideas in my What to Serve with Mac and Cheese roundup.

Try These Chicken Recipes Next!

• Baked Thin Chicken Breasts — Juicy chicken breasts ready in under 20 minutes.
• Fried Chicken Tenders with Cream Gravy — Crispy fried chicken tenders served with creamy gravy.
• How Long to Bake Chicken Breasts at 350° — Learn how to bake juicy chicken breasts every time.
• Cornflake Chicken Tenders — Crispy baked chicken tenders with a crunchy coating.