Naked Tenders (4) Recipe
Make Naked Tenders (4) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Coating (optional light oil)
Finishing (optional)
Method
Prepare and season
Pat the 4 chicken tenders dry with paper towels. Drying removes surface moisture so they brown evenly.
Place the tenders on a cutting board or plate and season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Press the seasonings gently into the meat so they adhere.
Cook
Stovetop pan sear (recommended)
Heat a large skillet over medium-high heat for 1–2 minutes. Add 1 tablespoon olive oil or neutral oil and swirl to coat the bottom. When the oil shimmers (but not smoking), add the seasoned tenders in a single layer, leaving space between them. Cook undisturbed for 2.5–3 minutes until the underside is golden-brown.
Flip the tenders and reduce heat to medium. Cook the second side for 2.5–3 minutes more. Use an instant-read thermometer to check doneness; the internal temperature should reach 165°F (74°C). Total cook time will be about 5–6 minutes depending on thickness.
Alternative: Oven method
Preheat oven to 425°F (220°C). Place seasoned tenders on a lightly oiled baking sheet. Bake for 10–14 minutes, flipping once halfway through, until internal temperature is 165°F (74°C) and exterior is lightly browned.
Finish and serve
Transfer cooked tenders to a plate and let rest 2–3 minutes to allow juices to redistribute.
Squeeze lemon wedges over the tenders and sprinkle with 1 tablespoon chopped fresh parsley if using. Serve warm.