The healthiest chicken nuggets cooked in a simple and delicious garlic butter sauce. The chicken nuggets are so tender, juicy, flavorful and delicious. A weeknight dinner ready in just 15 minutes! This is one of the easiest and best chicken recipes.
Chicken Tenders Recipes
Chicken Tenders are so easy to cook. I always make these during busy weeks because they are ready in no time and everyone in my family loves them. Sometimes I pull out my frying pan and quickly prepare these chicken tenders on the grill. And when I’m craving crispy restaurant-style chicken dinners, I either make the crispy fried version or the healthier oven-baked chicken. If I’m not making a big batch, I make them in the air fryer. And another favorite recipe is these One Pan Baked Garlic Butter Chicken Tenders. They come out so juicy, tender and the garlic andbutter make these tenders so special!
What are chicken tenders?
Chicken tenders are known as mini chicken tenders in the UK. Many people think of chicken tenders as just thin strips of chicken breast. But a chicken tender is a piece of meat that sits and attaches to the chicken breast, it is the most tender part of the chicken breast even though it is so small. Each chicken has 2 tenders, they are moist and tender when cooked properly. You can find chicken strips sold separately from chicken breasts in supermarkets in trays, so you can buy a tray of 10 to 20 chicken strips to grill, fry or bake. They are also called chicken strips, chicken tentacles and chicken fillets. So if you are like me and prefer to cook at home, grab a tray of chicken stripsthe next time you go shopping and make this recipe
Ingredients
Chicken strips – if using frozen, thaw in the fridge overnight. You can use boneless, skinless chicken breasts, cut into thin strips.
Oil and olive oil – Olive oil gives the strips a great flavor, but any neutral oil can be substituted.
Garlic – fresh garlic and lots of it! If using jarred garlic, use 1 1/2 teaspoons of garlic for each clove of garlic.
Salt, Pepper, Paprika and Italian Seasoning – I always make my own homemade Italian seasoning blend, it’s so easy to make, healthier and cheaper than store-bought.
How to prepare the chicken strips
Add the olive oil and melt 1 tablespoon of butter in a frying pan/pan over medium heat.
Add the chicken strips, seasoned with paprika, salt and pepper.
Cook for 3 minutes on each side (seasoning each side during cooking).
Leave space for the garlic, add the remaining butter and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.
Sprinkle with Italian seasoning and cook for an additional minute.
Add 2 tbsp of water to the pan to deglaze and scrape up any bits stuck to the bottom of the pan (that’s where all the good flavor is).
Garnish with fresh parsley or chopped basil and serve hot.
TOP TIPS
Don’t overcook the garlic. Garlic cooks very quickly (about 30-60 seconds) and burnt garlic has a terrible taste, so be careful when cooking.
Don’t overcook the chicken strips, they cook very quickly and if overcooked they can become stringy, dry and tough.
To create a flavorful sauce, be sure to deglaze the pan with a little water, as this is where the flavor comes from.
What should I serve with chicken strips?
Garlic butter pasta goes so well with these strips!
Homemade coleslaw
Oven-baked French fries with the best French fries seasoning! For a healthier version of French fries, try these delicious rutabaga fries! And for the dip, try my canna sauce!
Red Potato Salad
Basil Pesto
Homemade Caesar Salad
Chicken Sauce
Teriyaki Chicken Fry
Chicken Shrimp (Copyright Olive Garden)
Chicken Fajita Casserole
Creamy Chicken
Marry Me Chicken
Tongs
Spatula
Do not overcook the garlic. Garlic cooks very quickly (about 30-60 seconds) and burnt garlic has a terrible flavor, so be careful when cooking.
Do not overcook the chicken strips, they cook very quickly and if overcooked, can become stringy, dry, and tough. They are ready when the internal temperature reaches 165°F (74°C).
To create a flavorful sauce, make sure to deglaze the pan with a little water, because that’s where the flavor is.
