Naked Chicken Tenders

Ingredients

• 1.5 tablespoonsChicken Scratch seasoning
• 454 g (1 lb)chicken breast tenderloins
• 3 tablespoonsvegetable oil
• 3 tablespoonssalt
• 3 tablespoonspaprika
• 3 tablespoonsgarlic powder
• 1 tablespoondried thyme
• 1 tablespoonwhite pepper
• 1 tablespoonblack pepper
• 1 tablespooncayenne pepper
• 1 tablespoononion powder

Instructions

1. 1

   Trim the tendons

   Use kitchen shears to remove the white tendon from each tenderloin if you wish.

2. 2

   Season the chicken

   Coat the tenderloins with the Chicken Scratch seasoning.

3. 3

   Pan-fry the tenders

   Heat the oil in a large frying pan over medium-high heat. Cook half the tenderloins for about 4 minutes, until lightly browned, then turn them and cook for a further 4 minutes or until cooked through. Repeat with the remaining chicken.

4. 4

   Rest before slicing

   If you plan to slice the chicken for a salad or serve it over pasta, leave it to rest for about 10 minutes first.

5. 5

   Mix the seasoning

   Combine the salt, paprika, garlic powder, dried thyme, white pepper, black pepper, cayenne pepper and onion powder. Store the blend in an airtight container and use it generously to season chicken or other poultry.

What are naked chicken tenders?

Chicken tenders are strips of meat from beneath the chicken breast; “naked” here means they are cooked without a coating or breadcrumbs. This American-style version gets its flavour from a rotisserie-inspired seasoning and a quick pan-fry.

No breading means less preparation and lets the spice blend sit directly on the chicken. The separate seasoning recipe makes a larger batch to keep for another meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 35g protein, 2g carbs, 17g fat.

Chicken supplies most of the protein, while the vegetable oil contributes most of the fat and energy; the chicken also provides some of the meal’s protein and fat. The spice blend adds seasoning, including sodium from the salt. Pair a serving with vegetables or salad for a more balanced plate.

The Chicken Scratch blend

Paprika, garlic powder and onion powder form the savoury base, while thyme adds a dried herb note. White and black pepper bring warmth, and cayenne gives the mix a sharper edge.

Blend the seasonings thoroughly so the salt and spices are distributed evenly. Keep the unused mixture sealed in an airtight container.

Trim or leave the tendon

Tenderloins often have a thin white tendon at one end. Trim it with kitchen shears if you find it unpleasant or want a neater bite; leaving it in is also fine.

Get the pan hot

Heat the oil over medium-high heat before adding the chicken, then cook in two batches as directed. Space in the pan helps the tenders brown rather than crowding together.

The recipe gives about 4 minutes per side as a guide. Thickness and pan heat can affect the timing, so check that the chicken is cooked through.

Keep the chicken juicy

Resting the cooked tenders for about 10 minutes before slicing gives their juices time to settle. This is especially useful when cutting them for a salad or pasta.

For whole tenders served straight from the pan, the resting instruction is specifically given for chicken that will be cut or served over pasta.

What to serve alongside

Add the tenders to a salad or serve them over pasta, as suggested in the method. For a fuller plate, include vegetables or a simple side salad to complement the seasoned chicken.

Recipe notes & tips

• Trim the tendons with kitchen shears if you prefer tenderloins without them.
• Season the chicken evenly so each piece gets some of the spice blend.
• Cook the chicken in two batches rather than crowding the pan.
• Use the stated 4 minutes per side as a guide and check that the thickest piece is cooked through.
• Mix the full seasoning blend well before storing it.

Variations

• Milder blend: Leave out the cayenne for less heat.
• More heat: Add extra cayenne to the seasoning blend to suit your taste.
• Salad topping: Rest the chicken for about 10 minutes, then slice it over salad.
• Pasta serving: Rest the tenders before slicing and serving them over pasta.
• Other poultry: Use the seasoning blend to flavour another type of poultry.

Common mistakes to avoid

• Skipping the batch cooking: Crowded tenders are less likely to brown; cook half at a time.
• Turning too soon: Give the first side about 4 minutes to brown before flipping.
• Relying only on the clock: Check the chicken is cooked through, as thickness and heat vary.
• Slicing immediately: Rest the tenders for about 10 minutes before cutting them for a salad or pasta.
• Leaving the blend uncovered: Store it in an airtight container to keep it ready for later use.

How to store

Store leftover cooked chicken in a covered container in the refrigerator and use within 3 days. Reheat until hot throughout, or serve the cold chicken sliced over a salad. Keep the dry seasoning blend in an airtight container.

Frequently asked questions