Pan-Fried Chicken Tenders Recipe
Frozen chicken nuggets or tenders are a typical go-to dinner for most kids these days. I can’t say I blame parents for caving, it is an easy and quick dinner on those hectic nights when you’re taking the kids from one activity to the next and it seems you just can’t even catch your breath.
… Just because it’s easy doesn’t mean it’s the best option. We like to keep homemade chicken nuggets in the freezer, but they don’t last long between the 5 of us. That’s why we love these fast and easy Pan-Fried Chicken Tenders. They cook up fast and reheat great.
Chicken Tender Spice Blend
There aren’t any quantities on the ingredients because it’s more of a how-you’re-feeling-at-the-moment kind of recipe. But we’ve found this particular blend of spices to be just right, so make sure you use them all. The easiest way to season the chicken is to do one side before you add it to the skillet, put them in the skillet, seasoned side down, then season the other side while they’re cooking. Less mess and all the spices stick to the chicken and not to the plate.
Cooking with Avocado Oil
Cooking them in the combination of ghee (or butter if you’re so inclined) and avocado oil gives you some really great fats without sacrificing flavor. Avocado oil is perfect for cooking at high temps and has a very mild flavor that doesn’t overpower foods, so if you haven’t made the switch to avocado oil yet, do it now. You won’t regret it.
Our favorite dipping sauce with these chicken tenders is our Honey Mustard Sauce, but for some people that can really cut into your keto macros. Use our Ranch Dressing instead for minimal carbs and delicious fats.
Easy Salad Chicken
And finally, one other way we love to eat these chicken tenders is in a salad. Once the tenders are cooked up, cut them into 1/2″ thick slices on the diagonal and serve them in your favorite salad. We are partial to our House Salad, but often just use whatever we have on hand. Can’t go wrong with mixed greens, crispy chicken, and a rainbow of veggies.