Jeudi Recipe

Prep

Pat the chicken tenderloins dry with paper towels. If some tenders are very thick, butterfly or pound gently to an even thickness (about 1/2 inch) so they cook evenly.

Season both sides of the tenders with kosher salt, black pepper, garlic powder, and smoked paprika.

Breading (for frying) - optional

Set up a dredging station: in one shallow bowl whisk the egg with the milk; in another shallow dish place the flour. Dip each seasoned tender first into the egg mixture, letting excess drip off, then coat thoroughly in the flour. Place on a plate and let rest 5 minutes to set the coating.

Frying method

Heat 1 cup neutral oil in a heavy skillet over medium-high heat until the surface shimmers and a small pinch of flour sizzles on contact (about 350°F if using a thermometer). Fry the breaded tenders in a single layer without crowding for 2.5–3.5 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.

Grilling method

If grilling, skip the flour/egg breading. Brush tenders lightly with 1 tbsp olive oil. Preheat grill or grill pan to medium-high. Oil the grates or pan. Grill tenders 3–4 minutes per side until grill marks form and internal temperature is 165°F. Remove from heat and let rest 2 minutes.

While the chicken cooks, combine 1 tbsp honey, 2 tsp finely chopped fresh rosemary, 1 tsp lemon juice, 1 tsp soy sauce, 1 tsp butter, and 1/8–1/4 tsp red pepper flakes in a small saucepan or skillet over low heat.

Warm gently, stirring, until the honey thins and the butter melts, about 1–2 minutes. Taste and adjust: add up to 1 tsp water if too thick, or a pinch more salt/soy sauce if it needs seasoning. Keep warm but do not boil vigorously (this will dissipate honey aroma).

If you prefer a smoother glaze, strain out rosemary bits or pulse briefly with an immersion blender; otherwise leave the herbs for texture.

If using the fried tenders, transfer drained tenders to a large bowl, pour 2/3 of the warm glaze over them, and toss gently to coat. Reserve remaining glaze for serving. For grilled tenders, brush glaze over the cooked tenders once off the grill, then toss or brush again just before serving.

Arrange glazed tenders on a platter. Spoon any reserved glaze over the top. Garnish with fresh rosemary sprigs and lemon wedges. Serve hot.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat, brushing with extra glaze to refresh.