Naked Tenders (6) Recipe

Prepare chicken

Trim fat from the chicken breast and slice into 6 even tender-sized strips (about 3/4"–1" wide, roughly equal thickness). Pat each strip dry with paper towels.

Season

Place the strips in a shallow bowl or tray. Sprinkle kosher salt, black pepper, garlic powder, and paprika evenly over the strips. Rub the seasonings into the meat so each tender is lightly and evenly coated.

Combine dry mix

In a small bowl combine the all-purpose flour, cornstarch, and onion powder. Mix until homogeneous. This creates a very light exterior when seared; skip if you want truly 'naked' (no coating).

Light dusting

One at a time, lightly dredge each seasoned tender in the flour mixture, shaking off any excess so the coating is thin and patchy rather than a full breading.

Heat pan

Set a large nonstick or stainless steel skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear tenders

Add chicken tenders in a single layer with a little space between them (work in two batches if needed). Cook undisturbed for 2–3 minutes so a golden crust forms on the first side.

Flip and finish

Flip each tender and add the butter to the pan. Tilt the pan slightly and spoon melted butter and pan juices over the tenders (baste) while they cook another 2–3 minutes, until internal temperature reaches 165°F (74°C) and juices run clear. Total cook time per tender should be about 4–6 minutes depending on thickness.

Rest

Transfer tenders to a plate and let rest 3–4 minutes. Resting allows juices to redistribute and finish carryover cooking.

Finish

Squeeze the lemon juice over the rested tenders and sprinkle with chopped parsley. Taste one and adjust with a pinch of salt or extra lemon if desired.

Serve

Arrange the 6 naked tenders on a serving plate and serve with 6 teaspoons of your preferred dipping sauce (ranch, honey mustard, or BBQ).