Originally posted January 19, 2012

tender chicken tenders

This isn't so much a recipe as a building block for other recipes that call for a little chicken, such as pasta, rice, or a salad. Rather than simply pan-frying or baking the chicken, I recommend a little flour mix on the outside. It makes the chicken so tender on the inside! Then use your chicken however you see fit. I like to incorporate an additional 1/4 tsp of a spice that compliments my dish, such as five spice when I use the chicken in a Chinese meal.

Ingredients

  • 1/4 lb chicken breast meat (e.g. tenders)
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp spice (e.g. cajun mix, five spice)
  • 2 tbsp canola oil
2 servings

Directions

Remove any tendons in the chicken. Cut into strips and set aside.

Mix the flour, salt, and spices. Dredge chicken in the flour mixture.

Heat oil in a large saucepan. Add the chicken and cook until the bottom is brown. Flip and brown the other side.

Remove from heat. Wait a couple minutes before slicing.

15 minutes

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