5.0 from 6 votes
Easy Pan-Fried Chicken Tenders
Enjoy your delicious and easy pan-fried chicken tenders with the flavorful lemon and garlic aioli dipping sauce. You can serve them with side dishes, like a fresh salad, polenta fries, or roasted vegetables.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 -8 servings
Calories: 272 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders about 10-12
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika or chili powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoons olive oil
- 2 tablespoons butter
For the Lemon and Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic minced
- Zest of 1 lemon
- Juice of 1 lemon
- salt and black pepper to taste
Instructions
- Prepare the Lemon and Garlic Aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon zest, and lemon juice. Stir until well combined—season with salt and black pepper to taste.
- Cover the bowl and refrigerate the aioli while you prepare the chicken tenders to allow the flavors to meld.
- Cook the Chicken Tenders: Pat the chicken dry with paper towels. Season the chicken tenders with salt, black pepper, and dried seasonings. You can use other preferred herbs or seasonings as well.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Once the pan is hot, add the seasoned chicken tenders to the skillet.
- Cook for about 4-5 minutes on each side or until they are no longer pink in the center and have a golden brown color. The cooking time may vary depending on the thickness of the tenders. Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Serve: Once the chicken tenders are cooked, remove them from the skillet and let them rest for a few minutes. Serve the pan-fried chicken tenders with the lemon and garlic aioli as a dipping sauce on the side.
Cup of Yum
Notes
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, add some more butter and oil to a skillet, slice the tenders into bite-size pieces, and pan-fry until crispy and heated through.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
1g
(0%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
66mg
(22%)
Sodium
625mg
(26%)
Potassium
303mg
(9%)
Fiber
0.3g
(1%)
Sugar
0.2g
(0%)
Vitamin A
237IU
(5%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 625mg | 26% |
| Potassium | 303mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.