Pan-Fried Chicken Tenders

Delicious and easy pan-fried chicken tenders recipe inspired by Mediterranean flavors. Perfect for a quick weeknight meal.

5 from 1 vote

Print Pin Add to Collection

Course: Dinner, Healthy, Lunch

Cuisine: American, gluten-free, Healthy, Mediterranean

Keyword: Best chicken marinade, Chicken Tender Recipe, Easy Weeknight Recipe, Healthy Chicken Recipes, Pan Fried Chicken Tenders, Weeknight Dinner

Prep Time: 5

Cook Time: 20

Marinating Time: (Optional): 1

Total Time: 1 25

Servings: People

Calories: 288kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the Marinade:

3 - 4 cloves garlic roughly chopped
2 teaspoons fresh oregano leaves
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary sprigs
2 tablespoons freshly squeezed lemon juice
1 tablespoons white wine
1 tablespoon extra virgin olive oil

For the chicken tenders:

3 pounds chicken tenders
all of the marinade
2 - 2 1/2 teaspoons kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon red pepper flakes Optional

For Pan Frying the chicken and serving:

avocado oil or vegetable oil
Pita breads
sliced onions
smoked kalamata olives or your favorite olives
sliced tomatoes
no cooked tomato sauce (Ingredients in notes)

Get Recipe Ingredients

Instructions

Make the marinade and marinate the chicken tenders:

In a mini food processor, puree the marinade ingredients until well combined.
3 - 4 cloves garlic , 2 teaspoons fresh oregano leaves, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh rosemary sprigs, 2 tablespoons freshly squeezed lemon juice, 1 tablespoons white wine, 1 tablespoon extra virgin olive oil
In a medium mixing bowl, add the chicken tenders. Pour in all the marinade. Add the salt, black pepper, paprika and red pepper flakes. Mix to coat the chicken tenders with the marinade seasoning. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
3 pounds chicken tenders, all of the marinade, 2 - 2 1/2 teaspoons kosher salt, 3/4 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes

Pan Fry the chicken tenders:

Remove the chicken tenders from the fridge at least 30 minutes before cooking.
Heat a cast iron pan over medium high heat. Add enough avocado oil into pan to thinly coat the bottom.
avocado oil
Pan fry the chicken tenders in batches. Cook each side 3 to 4 minutes until golden brown. Use medium heat. Remove the chicken to a platter.
Serve the chicken tenders warm with pita bread, sliced onions, olives, tomatoes and sauce.
Pita breads, sliced onions, smoked kalamata olives, no cooked tomato sauce, sliced tomatoes

Video

Notes

Ingredients for No-Cooked Tomato Sauce:

1 pint grape or cherry tomatoes 2 ounces of soft feta or goat or sheep cheese 1 tablespoons fresh squeezed lemon juice 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper Optional: 1/4 teaspoon red pepper flakes Flavor Explosion: Easy

Nutrition