Naked Tenders Recipe

Name: sneakybirds Naked Tenders Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb chicken breast tenders (trimmed); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (smoked or sweet); 0.25 cups plain Greek yogurt; 1 tbs fresh lemon juice; 1 tbs olive oil; 0.5 tsp hot sauce (optional); 1 tbs olive oil or neutral oil (for pan); 1 tsp unsalted butter (optional, for finishing); 1 tbs fresh parsley, chopped; 2 each lemon wedges; 0.5 cups dipping sauce (ranch, honey mustard or BBQ)

Inspired by sneakybird

Time30m

Serves4

Make Naked Tenders Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken

1 lb chicken breast tenders (trimmed)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp paprika (smoked or sweet)

Marinade (light, optional but recommended)

1/4 cups plain Greek yogurt

1 tbs fresh lemon juice

1 tbs olive oil

1/2 tsp hot sauce (optional)

Cooking

1 tbs olive oil or neutral oil (for pan)

1 tsp unsalted butter (optional, for finishing)

Finishing & Serving

1 tbs Fresh parsley, chopped

2 each lemon wedges

1/2 cups dipping sauce (ranch, honey mustard or BBQ)

Method

Chicken

Trim and season

Pat the chicken tenders dry with paper towels. Season evenly on both sides with the salt, black pepper, garlic powder, and paprika.

Marinade (optional)

Marinate (15–30 minutes)

If using the marinade, combine Greek yogurt, lemon juice, olive oil, and hot sauce in a bowl. Add the seasoned tenders and toss to coat. Cover and refrigerate for 15–30 minutes. This keeps the tenders 'naked' (no breading) but adds tenderness and flavor.

Cooking

Heat the pan

Place a large skillet over medium-high heat. Add 1 tablespoon oil and let it shimmer until hot but not smoking (about 1 minute).

Cook the tenders

Remove tenders from the marinade (if used) and let excess drip off. Arrange tenders in a single layer in the hot pan without crowding (cook in batches if needed). Cook 2.5–3.5 minutes on the first side until well browned, then flip and cook 2–3 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time per batch will be about 5–7 minutes depending on thickness.

Finish

If desired, reduce heat to low and add 1 teaspoon butter to the pan, spooning the melted butter over the tenders for 15–30 seconds to glaze and add flavor. Transfer cooked tenders to a plate and let rest 2 minutes.

Finishing & Serving

Garnish and serve

Sprinkle chopped parsley over the tenders and serve with lemon wedges and the dipping sauce on the side. Squeeze lemon over the tenders just before eating for brightness.