Easy Pan Fried Chicken Tenders

These super easy pan fried chicken tenders are a simple favorite that will please the whole family! They pair nicely with honey mustard dip and french fries!

Easy Pan Fried Chicken Tenders

Easy Pan Fried Chicken Tenders

Course Main Course, Snack
Servings 1 tender
Calories 185 kcal

Ingredients
  

  • 2 cups water
  • tbsp salt, divided
  • 2 tbsp sugar
  • 8 oz boneless skinless chicken breast
  • cup flour
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ¾ tsp paprika
  • ¾ tsp garlic powder
  • ¾ tsp ground ginger
  • cup cornmeal
  • cup milk
  • 1 egg
  • Vegetable oil

Instructions
 

  • First, make a brine by dissolving 2 tbsp salt and 2 tbsp sugar in 2 cups of water.
  • Cut chicken breast into 4 strips then submerge strips in brine and allow to soak for at least 2 hours but no longer.
  • Mix flour, ½ tsp salt, thyme, basil, oregano, black pepper, paprika, garlic powder and ginger in a small bowl.
  • Place cornmeal in a separate small, shallow bowl.
  • In a third small bowl, whisk together milk and egg.
  • Remove tenders from the brine and dry them with a paper or kitchen towel. Allow them to sit at room temperature for at least 30 minutes.
  • Dredge each chicken tender in the flour mixture, dunk in the egg mixture and coat with cornmeal.
  • Lay coated tenders in a single layer on a flat surface and allow to rest for at least 5 minutes.
  • Pour 1” of oil into a heavy skillet and heat on medium until a drop of water sizzles when dropped in (5-10 minutes).
  • Carefully place chicken tenders into hot oil and fry for 10-12 minutes, turning once. Tenders should be golden brown and have an internal temperature of 160℉.
  • Let cooked tenders rest for 5 minutes before eating.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack:  Chicken tenders can be cooked in the air fryer set at 400℉ for 9 minutes, flipping once.
Keyword air fryer, chicken, chicken breast, chicken tenders, easy, homemade, pan fried

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Suggestion: Serve tenders with honey mustard dip and oven-roasted french fries.

Fig Stuffed Chicken Breast

The earthy, salty flavor of feta cheese blends beautifully with the subtly sweet and savory taste of fig chutney in the delicious fig stuffed chicken breast!

Fig Stuffed Chicken Breast

Fig Stuffed Chicken Breast

(Courtesy: Penny Jacques)
Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 1 boneless, skinless chicken breast (6 oz)
  • 1 tbsp dried fig chutney, plus more for serving
  • 2 tbsp goat cheese (1 ounce) 
  • 3 tbsp flour
  • Salt and pepper to taste
  • cup bread crumbs
  • 1 tbsp Parmesan cheese
  • 1 egg, beaten
  • 1 tbsp butter, melted
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 350℉. Butterfly chicken breast and lay on a flat surface.
  • Place generous tbsp of chutney on the bottom half of chicken breast and top with goat cheese
  • Fold the top half of the chicken breast over chutney and goat cheese. Coat with flour and sprinkle with salt and pepper.
  • Mix bread crumbs with Parmesan cheese.
  • Dip chicken breast in egg and coat with bread crumb mixture.
  • Place in a greased baking pan. Mix butter and oil. Drizzle over chicken breast.
  • Bake for 30-40 minutes or until the chicken has an internal temperature of 160℉.
  • Let rest for 5 minutes before serving.
  • Hack: Place chicken breast in the freezer for 30 minutes prior to butterflying for more stability when cutting. Allow to thaw completely before proceeding with the rest of the recipe.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword baked, boneless skinless, chicken breast, dried figs, feta cheese, fig chutney, low calorie, stuffed chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion: The chutney in this recipe is also delicious in this grilled cheese sandwich.

 

Brown Sugar Bacon Wrapped Chicken

Brown sugar bacon wrapped chicken is a decadent and delightful treat that’s easy to assemble and is on the table in less than 30 minutes. It’s what’s for dinner!

Brown Sugar Bacon Wrapped Chicken

Brown Sugar Bacon Wrapped Chicken

Course Main Course
Servings 3
Calories 274 kcal

Ingredients
  

  • 1 chicken breast (8 oz)
  • 2 tbsp brown sugar
  • tsp dried parsley
  • 1 tsp paprika
  • ¼ tsp garlic powder
  • tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 3 slices bacon

Instructions
 

  • Slice chicken breast lengthwise into 3 strips.  Pat dry with a paper towel and set aside.
  • In a small bowl, mix brown sugar, parsley, paprika, garlic powder, onion powder, black pepper and salt.
  • Roll to coat each chicken strip in the brown sugar mixture.  Wrap each strip in one slice of bacon, stretching bacon to cover as much of the surface of the chicken as possible.
  • Place bacon in an oven-safe baking dish and sprinkle with the remaining brown sugar mixture. 
  • Bake until the bacon is browned and the chicken has an internal temperature of 160℉, 20-25 minutes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword bacon wrapped, baked, brown sugar bacon, chicken breast, easy

 

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Suggestion: Serve with honey mustard dipping sauce!

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