chicken tenderloins

This recipe takes a few shortcuts, making it doable on a weeknight, yet tastes as good as the chicken parmesan from your favorite Italian restaurant. 

Easy Chicken Parmesan

salt, divided

black pepper, divided

panko

oregano

thyme

flour

eggs

Olive oil,

oz fontina, shredded (about 1-1/2 cups)

basil

Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.

In a large shallow bowl, combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.

Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.) 

Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.

Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through. 

Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes. 

Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.

Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.

Freezer-Friendly Instructions: The breaded chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Buttermilk Fried Chicken Tenders

buttermilk

salt

cayenne pepper

garlic powder

paprika

all purpose flour

baking powder

black pepper

vegetable oil,

To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job:  use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.

To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.

Chicken Enchiladas with Tomatillo Sauce

olive oil

medium yellow onion, roughly chopped

garlic,

tomatillos, husks and stems removed, cut into 1-inch chunks

jalapeño chiles, seeded and roughly chopped (see note)

sugar

cumin

smoked paprika

yellow onion, chopped

cilantro leaves

(2 cups) shredded sharp cheddar cheese

corn tortillas

(3/4 cup) shredded sharp cheddar cheese

Smoked paprika

sour cream

heart of romaine lettuce

avocado diced

lime, sliced

Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.

Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.

Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.

Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.

Spread 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.

Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1-1/2 - 2 minutes. This makes them pliable. 

Spoon about 1/3 cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.

Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges.
(The nutritional information below does not include the sour cream, romaine lettuce or avocado used to top the enchiladas.)

Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

Freezer-Friendly Instructions: The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.

Winner, winner, weeknight dinner! These melty, crispy chicken quesadillas deserve a spot in your rotation. 

Chicken Quesadillas

½ teaspoon smoked paprika

chicken tenderloins, tendons trimmed (see note)

salsa,

water

burrito-size (10-inch) flour tortillas

shredded Mexican Blend or Monterey Jack cheese (see note)

Sour cream

Lime wedges

In a small bowl, mix together the salt, smoked paprika, garlic powder, oregano, and cumin. Sprinkle the spice mixture evenly all over the chicken.

In a large nonstick skillet over medium-high heat, heat 1&frac12; tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip the chicken, reduce the heat to medium, and continue cooking until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a plate or cutting board.

Add the salsa and water to the skillet. Cook, uncovered, over medium-low heat until most of the liquid is evaporated and the sauce has a thick consistency, 7 to 9 minutes.

Meanwhile, shred the chicken. (If the sauce is done before you've finished shredding the chicken, remove it from the heat.)  

Off the heat, add the shredded chicken and any juices that have accumulated on the plate/cutting board to the finished sauce and stir until evenly combined. Transfer the chicken mixture to a plate, reserving half to refrigerate or freeze for another meal. Clean the skillet and return to the stove.

Heat ½ tablespoon of oil in the skillet over medium heat. Place 1 tortilla in the skillet and swirl it around with your hand to coat the bottom evenly with the oil. Sprinkle ¾ cup of the cheese evenly over top, leaving a ½-inch border around the edges. Spread about &frac13; cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, 1 to 2 minutes per side. Repeat with the remaining oil, tortillas, cheese, and filling, adjusting the heat as necessary. (Cover the cooked quesadillas lightly with foil to keep them warm.) Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges and serve with sour cream and lime wedges, if desired.

Note:  Chicken tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken. 

Note: It’s perfectly fine to use pre-shredded cheese from a bag, but be sure to use a good-quality brand, like Tillamook thick-cut Mexican blend.

Make-Ahead/Freezer-Friendly Instructions: The filling mixture can be made up to 2 days ahead and refrigerated in a covered container or frozen for up to 3 months. 

Learn how to bake juicy, extra crispy, breaded Shake and Bake chicken in the oven or air fryer for panko chicken tenders in 25 minutes!

Perfect Homemade Shake and Bake Chicken

chicken

butter

onion powder

fine sea salt

Place the chicken tenderloins on a plate or a sheet of wax paper. Brush the melted butter or oil on to the chicken strips. Coat them all over.

Add panko or breadcrumbs and seasonings to a ziplock bag, dipping tray, or plate and stir or shake to mix. Place about 4 chicken strips to the bag (don&#39;t crowd them) and shake them to coat the chicken with the Shake and Bake seasonings and panko. Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.

Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.

Prepare the chicken tenderloins

Preheat oven to 375ºF. Prepare the shallow casserole dish or baking sheet by spraying it with cooking oil.

Place coated chicken tenderloins on the prepared casserole pan or a baking sheet. Add fresh or frozen green beans, asparagus, sliced bell pepper, or broccoli, if desired.

Bake at 375ºF for 15- 17 minutes, until golden and crisp. Check the chicken tenders internal temperature to see if they are at least 165ºF in the center. Remove from the oven.

Serve the chicken tenders warm with your favorite dipping sauces.

Baking Instructions

Preheat your air fryer to 350ºF, if needed.

Add the breaded chicken tenders to the air fryer basket. Air fry them for 10-12 minutes, until golden and crisp. Check the internal temperature of the chicken strips to ensure they are 165º internally before serving. 

Air Fryer Instructions

Garlic butter chicken tenderloins are made on the stove top and ready in less than 15 minutes. The perfect family friendly weeknight dinner!

BEST Garlic Butter Chicken Tenderloins Recipe

Italian seasoning

oregano leaves

garlic (minced)

parsley (optional, for garnish)

To a medium mixing bowl, add the oil,...

To a medium mixing bowl, add the oil, Italian seasoning, paprika, oregano, salt, and pepper. Mix together. Add the chicken tenders to the bowl and toss to coat evenly.

Heat a large nonstick skillet over medium-high heat....

Heat a large nonstick skillet over medium-high heat. Once heated, add in 2 Tablespoons of butter, then swirl to melt and coat the bottom of the pan. Once melted, add the seasoned chicken tenderloins and cook for 2 minutes. Flip and cook for 2 more minutes.

Once both sides are seared, move the tenders...

Once both sides are seared, move the tenders over to one side of the skillet. To the open space, add the remaining Tablespoon of butter. Once melted, add the minced garlic. Saute until aromatic while stirring frequently to prevent burning (about 30-60 seconds). 

Toss the garlic and chicken tenders together, and...

Toss the garlic and chicken tenders together, and cook for 1-2 more minutes, or until the chicken reads an internal temperature at the thickest point of 165F on an instant-read meat thermometer. Chicken tenderloins cook quickly, and you don’t want to dry them out, so be sure to check them after the recommended cooking time.

Cooking chicken tenderloins in the air fryer has never been easier! Dunked in a simple, flavorful marinade, then air fried, this gluten free chicken tenders recipe is healthy, tasty, and the perfect quick and easy lunch or dinner for the whole family! 

Gluten Free Air Fryer Chicken Tenderloins (No Breading)

tbsp coconut aminos

garlic

tbsp hot sauce (I

tbsp dijon mustard

tsp crushed red pepper

Add marinade ingredients to a large bowl and whisk well to combine.

Add chicken tenderloins and let them sit for minimum 15 minutes up to overnight.

Spray the air fryer basket and preheat to 390 degrees.

Remove chicken tenderloins from marinade and add them in a single layer in the basket (in batches if needed). Cook for 7-8 minutes, flipping halfway through.

Enjoy with your favorite dipping sauce! This Copycat Chick Fil A sauce is great!

An irresistibly crispy coating makes these pecan-crusted chicken tenders a hit with kids and adults alike.

Pecan Crusted Chicken Tenders with Honey Mustard Sauce

pecans

panko bread crumbs

Heaping ¼ teaspoon cayenne pepper

Vegetable oil,

mayonnaise, best quality

mustard

honey

Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground. 

Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line. 

Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.  

Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders — the paper towels will absorb any excess oil). 

When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.

Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.

Note: Nutritional information was calculated assuming that approximately 2 tablespoons of oil is absorbed into the chicken tenders when frying.

Make-Ahead/Freezer-Friendly Instructions: You can bread the chicken up to 4 hours ahead of time. Once coated in the pecan-panko mixture, place them on a lined baking sheet, cover with plastic wrap, and refrigerate. When ready to serve, pan-fry according to the recipe. The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

This chicken marinara recipe is full of all the comforting tastes you want while also being good for you. It&#039;s one of the most delicious baked chicken tenderloin recipes you&#039;re ever going to find.

Chicken Marinara

Low-fat cottage cheese ((120 g))

Part-skim ricotta cheese ((120 g))

Parmesan cheese, divided ((40 g))

Frozen garlic cubes,

Parsley ((12 g))

Basil ((25 g))

Spinach ((25 g))

lbs Chicken tenderloins or breasts, chopped into bite-sized pieces ((896 g))

Tbsp Olive oil ((15 g))

tsp Kosher salt

tsp Oregano

Garlic powder

Crushed tomatoes,

mozzarella cheese ((56 g))

In a small food processor or blender, blend the cottage and ricotta cheeses, ¼ cup of the parmesan, garlic, parsley, basil, and spinach until it forms a pretty smooth paste. Don’t go crazy, a few green specks are great!

Add your chopped chicken to a 9x13 baking dish. Toss with olive oil and seasonings. Top with the cheese mixture and combine well. Pour crushed tomatoes over the top of the chicken mixture, then top with mozzarella and remaining ¼ cup of parmesan.

Bake at 375 for 30 minutes until the top is bubbly and chicken is cooked through. If you want the cheese to brown a bit more, just broil for a few more minutes. It will be a bit watery right out of the oven, but will thicken up a little as it sits. We might like the leftovers even better!

PRO-TIP: To avoid that extra liquid at the end, you can also bake the chicken for 10 minutes BEFORE adding the cheese and sauce. Carefully pour off the extra liquid and then proceed to add the cheesy mixture, marinara, and cheese. Bake for only 15 additional minutes.

Serve over pasta, spaghetti squash, or on crusty buns with extra marinara or pesto like a chicken parmesan sandwich. ENJOY.

WOW! This was so unbelievably yummy!! I’ve never written a food review before but felt compelled to do so because of how good this was!! I did pre cook the chicken on its own first for 10mins (like suggested) and I’m glad I did as I managed to get rid of quite a bit of liquid and I wouldn’t have wanted the final result to be any more saucy/watery than it was. Final result was perfect!! I added some butter beans for a bit more protein and this was a yummy addition! 

At first I was a bit concerned how expensive my shop was going to be (having to buy all four cheeses) but I’ve got enough left over to make this all again which makes it way more cost effective! 

Thank you so much for this recipe! Excited to try more of yours!

Love this recipe, so easy and delicious,** I did add half a package of cooked Costco cheese tortellini in with two large chopped chicken breast (baked chicken alone for 12 ish min prior) topped with cheese sauce mix as directed then for tomato sauce I added half can of diced tomatoes drained to half jar of Raos marinara then topped with Parm and Mozz baked for 30 then broiled like suggested, it looked SUPER watery initially however after resting 30-40 mins was perfectttt. Love the addition of cottage cheese for more protein 😍😍😍

Making this for a second time and doubling! It has so much flavor and I love that I can do lower carb sides for me, and pasta for the rest of the fam. Another hit with my whole crew!

Sooo yummy! And easy to adjust for picky eaters. I loved this sauce and chicken over spaghetti squash and it was easy to cook some noodles for others in my family to also enjoy. They loved it!!

So good! And macro friendly also. Will definitely make this again.

So delicious! I served the recipe over zucchini noodles. The macros are great for such a flavorful dish. I will be making this recipe on a regular basis.

Wowza! This was ridiculously good! It’s your best recipe that I’ve made!  BTW, I had to substitute 2T. dried basil, instead of the fresh basil. Also, didn’t have canned crushed tomatoes so I used 2cups of marinara sauce—probably could’ve cut back on some of the salt. Served it over whole wheat pasta! Delicious!!!

Added in with some noodles and just like chicken parm!

I’m a long term fan of yours but this is my first comment. This is one of those recipes that you can’t believe is so delicious but also fits your macros. Will be on repeat in our house.

Made this tonight and it was a huge hit with the whole family!

Savory, sweet, and packed with flavor—this char siu chicken makes an easy weeknight winner.

Char Siu Chicken

chicken thighs (see note if you prefer white meat)

five-spice powder

¼ cup honey, preferably amber colored

Brimming ¼ cup hoisin sauce

soy sauce

ketchup

sesame oil

Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super-uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.

In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half the marinade and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).

Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. (Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.) Transfer to a platter and let rest for 5 to 10 minutes before serving.

Note: If you'd prefer to use white meat, use 2 pounds of chicken tenderloins. (The reason you'll need slightly less is because they don't need to be trimmed.) Keep in mind that they'll cook in about half the time.

Top 10 chicken tenderloins recipes from across the web

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Top Tags

Easy Chicken Parmesan

Buttermilk Fried Chicken Tenders

Chicken Enchiladas with Tomatillo S...

Chicken Quesadillas

Perfect Homemade Shake and Bake Chi...

BEST Garlic Butter Chicken Tenderlo...

Gluten Free Air Fryer Chicken Tende...

Pecan Crusted Chicken Tenders with ...

Chicken Marinara

Char Siu Chicken

Top 10 chicken tenderloins recipes from across the web

The most viewed chicken tenderloins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Parmesan

Buttermilk Fried Chicken Tenders

Chicken Enchiladas with Tomatillo S...

Chicken Quesadillas

Perfect Homemade Shake and Bake Chi...

BEST Garlic Butter Chicken Tenderlo...

Gluten Free Air Fryer Chicken Tende...

Pecan Crusted Chicken Tenders with ...

Chicken Marinara

Char Siu Chicken

The most viewed chicken tenderloins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine