Recipes for the chicken tenderloin have long been a favorite of mine for their versatile quality. They can take so many different directions!

This blog post goes into some of the most liked ways to take this simple ingredient and make it pop. It is all about the tenderloin—a cut of meat that, for many, is just a simple thing to throw on the grill.

Don’t remember the last time you had debate-worthy pork? That’s because, somehow, pork has been overshadowed by all the beef, chicken, and seafood on America’s grill.

But the tenderloin is remarkably versatile. So here are some recipes that will, in the words of the great Julia Childs, give you “flavor, flavor, flavor!”

The 23 Best chicken tenderloin recipes

1. Classic Southern Fried Chicken Tenders

Fried chicken tenders from the South are classic. They combine the following:\n\n- Tender, juicy chicken that has been marinated in buttermilk.\n- A flour coating seasoned just right with spices and herbs like paprika, salt, and black pepper.\n- The cooking method: frying in vegetable oil until the exterior is crisp and golden and the inside is hot and moist.

Ingredients

Chicken tenderloins (about 1 pound)
Buttermilk (1 cup)
All-purpose flour (1 cup)
Paprika (1 teaspoon)
Salt (1 teaspoon)
Ground black pepper (1/2 teaspoon)
Vegetable oil (for frying)

Instructions

1. In a bowl, allow the chicken tenderloins to soak in buttermilk for not less than 30 minutes and not longer than 1 hour. Keep in the refrigerator while marinating.

2. In another bowl, combine the flour, paprika, salt, and pepper.

3. To fry, pour 2 inches of vegetable oil into a heavy skillet and heat to 350°F (175°C).

4. Coat each marinated chicken tenderloin entirely in the flour mixture, then fry them in batches until they are golden brown, about 6-8 minutes. Ensure they achieve an internal temperature of 165°F (74°C). Drain the tenders on paper towels.

2. Honey Mustard Chicken Tenders

Honey Mustard Chicken Tenders are delectable and a cinch to prepare, with chicken tenderloins steeped in a mélange of honey, Dijon mustard, olive oil, and garlic. They’re ideal for a rapid and gratifying repast.

Ingredients

1 pound chicken tenderloins
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste

Instructions

1. In a bowl, combine the honey, Dijon mustard, olive oil, minced garlic, salt, and pepper. Whisk together until the marinade is uniform. Make this marinade for the salmon.

2. Put the chicken tenderloins in a shallow dish or resealable plastic bag, and pour the marinade over the chicken so that it is completely covered. Marinate the chicken in the refrigerator for at least 30 minutes.

3. Get a grill or skillet really hot. Medium high is about where you want to be. Sear those chicken tenders for 3-4 minutes per side, and baste them with their own juices if you wanna go fancy. I think they are done when they look like this.

4. The honey mustard chicken tenders should be served warm, and you can garnish them with fresh herbs, as shown in the picture, if you so desire. Enjoy!

3. Parmesan Crusted Chicken Tenders

Chicken tenderloins make up the main part of Parmesan Crusted Chicken Tenders. The tenderloins are coated in a savory blend of Parmesan cheese, panko breadcrumbs, garlic powder, and Italian herbs.

Once the tenders are ready, they are baked, not fried, until the crust comes out golden and crispy.

Ingredients

Chicken tenderloins (about 1 pound)
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (such as oregano or basil)
Salt and pepper to taste
2 large eggs, beaten

Instructions

1. Set your oven to 400°F (200°C) ahead of time. Prepare a baking sheet by first placing parchment paper on it, then lightly greasing the paper.

2. In a shallow dish, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper. Mix well.

3. Each chicken tenderloin must undergo a simple dipping procedure and an equally straightforward coating process to transform it into something that’s a whole lot more interesting.

1. Dip each chicken tenderloin into the beaten eggs.

2. Coat evenly with the Parmesan breadcrumb mixture (3 parts breadcrumbs to 1 part grated Parmesan).

4. Put the baking sheet that has been lined with parchment paper in front of you. Place the prepared, coated chicken tenders on the sheet in a single layer. Place the baking sheet on the center rack of the oven that has been preheated to 400 degrees F. Bake the chicken tenders for 15 to 20 minutes, or until they are golden brown and cooked through.

4. Buffalo Chicken Tenders

Buffalo Chicken Tenders are crispy, spicy bites made by taking chicken tenderloins that have been seasoned, and then coating them in flour, eggs, and breadcrumbs. They are baked and then tossed in a delicious blend of buffalo sauce and melted butter.

Ingredients:
1 lb chicken tenderloins
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/2 cup buffalo sauce
1/4 cup melted butter
Salt and pepper to taste

Instructions

1. Heat your oven to 400°F (200°C) and set up a baking sheet with parchment paper.

2. Season the chicken tenderloins with salt and pepper. Coat each tenderloin in flour. Dip it in the beaten eggs; then, coat it with breadcrumbs.

3. Place the chicken tenders coated with the mixture on the prepared baking sheet. Bake for 15-20 minutes or until they are golden brown and cooked through.

4. In a small bowl, mix the buffalo sauce and melted butter. Toss the baked chicken tenders in the mix until evenly coated. Serve right away.

5. Coconut Crusted Chicken Tenders

Bite into Coconut Crusted Chicken Tenders, and you will taste pure delight. What gives these tenders their personality and crunch is the combination of panko breadcrumbs, shredded coconut, and tender chicken—all baked, by the way, not fried.

What makes them taste even better is a simple seasoning of garlic powder, salt, and pepper. These are really good baked chicken tenders.

Ingredients

1 pound chicken tenderloins
1 cup unsweetened shredded coconut
1 cup panko breadcrumbs
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) to preheat and get a baking sheet lined with parchment paper. It’s time to work with the oven and the sheet.

2. Prepare a breading station: In a bowl, beat the eggs. In another bowl, mix the flour, garlic powder, salt, and pepper. In a third bowl, combine the shredded coconut and panko breadcrumbs.

3. Each chicken tenderloin is dredged in the flour mixture, dipped in the beaten eggs, and then coated with the coconut-panko mixture. The mixture is pressed gently onto the chicken tenderloin to ensure it adheres.

4. Coat the tenders and lay them on the greased baking sheet. Then, put them in the oven and let them bake for 20-25 minutes. By that time, the chicken should be done—the meat should be tender and cooked all the way through—and the baking sheet should be home to some golden brown, crispy, oven-fried chicken. If you’re using a meat thermometer, the chicken should reach an internal temperature of 165-170 °F when it’s done. You can eat these plain or dress them up in your favorite chicken salads, sandwiches, or whatever else you like.

6. Baked Garlic Parmesan Chicken Tenders

Baked Garlic Parmesan Chicken Tenders
The main ingredient is chicken tenderloins that have been coated in a homemade mix of Parmesan cheese, garlic powder, and dried parsley. These oven-baked nuggets of chicken delight kids and adults alike.

Plus, they are truly easy to make.

Ingredients
1 pound chicken tenderloins
1 cup grated Parmesan cheese
1 tablespoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, melted

Instructions

1. Set your oven to 400°F (200°C) to begin heating, and ready a baking sheet lined with parchment paper.

2. Combine the Parmesan cheese, garlic powder, parsley, salt, and black pepper in a shallow dish.

3. Each chicken tenderloin should be dipped in melted butter, then coated with the mixture of Parmesan and fresh rosemary. To adhere the mixture well, press gently into the mixture.

4. Position the chicken tenders that are coated on the baking sheet that has been prepared, and then bake them for 20 to 25 minutes. The coating is going to be the right color when it is golden brown. The chicken will have cooked thoroughly if you can get a knife into it without any red juices coming out. The coating might look kind of burned right before it is actually done.

7. Lemon Herb Grilled Chicken Tenders

Lemon Herb Grilled Chicken Tenders present a delightful marinade of olive oil, lemon juice and zest, garlic, oregano, and thyme. The chicken tenders are perfectly grilled, simply seasoned, and they offer a delicious spin on classic chicken tenders.

Ingredients

1 lb chicken tenderloins
2 tablespoons olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. In a very big bowl, blend well together in a whisking way olive oil, lemon juice and lemon zest, minced garlic, oregano, thyme, salt, and pepper.

2. Place the chicken tenderloins in the marinade and make sure that they are well coated. Cover the bowl and put it in the refrigerator so that the chicken can marinate for at least 30 minutes—1 hour is optimal, but if you have the time, letting it go for 2 hours will let the flavors really dig in.

3. Heat your grill to medium-high heat. After it has reached temperature, place the chicken tenders on the grill. Grill the chicken for 3-4 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).

4. Take the chicken tenders off the grill and allow them to sit for a few minutes before you serve them. Then enjoy the decadent delight that is Lemon Herb Grilled Chicken Tenders!

8. Sticky Honey Garlic Chicken Tenders

Succulent chicken tenderloins coated in a delectable glaze of honey, soy sauce, and minced garlic make up Sticky Honey Garlic Chicken Tenders. Tangy depth comes from apple cider vinegar, and olive oil rounds out the flavor.

Ingredients

• 1 pound chicken tenderloins
• 1/4 cup honey
• 3 tablespoons soy sauce
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Add salt and pepper to the chicken tenderloins for seasoning. Take a large skillet and place it over medium heat on the stove. Pour in some olive oil and let it heat up. When the oil is hot, add the chicken but make sure not to over crowd the pan. Cook on one side for about 5 minutes. When it is golden brown, flip it over and cook it on the other side until it is cooked through. Then remove it from the skillet and set it aside to cool.

2. In the identical frying pan, toss in the minced garlic and sauté for nearly 1 minute until it emits a fragrant aroma.

3. Include the honey, soy sauce, and apple cider vinegar in the skillet, and stir everything together. After that, allow the sauce to simmer for about 2-3 minutes until it has become slightly thickened.

4. Put the chicken back in the skillet; toss it with the sticky honey garlic sauce. Let it cook for an additional 2 to 3 minutes. The chicken should be thoroughly heated and coated magnificently with the sauce when it is time to serve.

9. Buttermilk Ranch Chicken Tenders

Buttermilk ranch chicken tenders are a dish to bring home. They are tender meat, but tender hardly tells the half of it.

I haven’t had much as tender as these chicken tenders. They were relatively easy to prepare, even if one is cooking (as I was) in a teeny-tiny kitchen with a stovetop that barely heats above a simmer.

And they were terribly good.

Ingredients

• 1 lb chicken tenderloins
• 1 cup buttermilk
• 2 tablespoons ranch seasoning mix
• 1 cup all-purpose flour
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Mix together the buttermilk and ranch seasoning in a bowl. Pour over the chicken tenderloins and let them soak in the marinade for at least 1 hour in the refrigerator.

2. In an alternate bowl, combine the flour, paprika, salt, and pepper.

3. In a large skillet, warm the vegetable oil over medium-high heat.

4. Coat the marinated chicken in the flour mixture. Fry in hot oil until cooked through and browned on both sides, about 3-4 minutes per side. Drain on paper towels and serve.

10. Crispy Panko Chicken Tenders

Crispy Panko Chicken Tenders are coated with seasoned panko breadcrumbs and garlic powder before being fried to a golden perfection. They make a satisfying dish, featuring as they do tenderloins of chicken, eggs, and all-purpose flour.

Ingredients

1 lb chicken tenderloins
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 eggs
1 teaspoon garlic powder
Salt and pepper to taste
Cooking oil (for frying)#

Instructions

1. Set up three distinct bowls: the first filled with flour, the second with beaten eggs, and the third containing panko breadcrumbs blended with garlic powder, salt, and pepper.

2. Each chicken tenderloin should be seasoned with salt and pepper and then dredged in flour, with any excess shaken off. The tenderloin is next dipped in beaten egg and, finally, coated with panko seasoned with freshly chopped parsley, salt, and pepper. Both ways, using either the deep fryer or oven, produces crispy, golden results.

3. In a skillet, heat approximately 1/4 inch of oil over medium-high heat. Working in batches, fry the chicken tenders until they’re golden brown and cooked through—about 3 to 4 minutes per side. Drain on paper towels.

11. Teriyaki Glazed Chicken Tenders

11. Chicken tenders are deliciously marinated in Teriyaki glaze made from soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.

They have a perfect blend of savory and sweet flavors.

Here is a brief recipe for Teriyaki Glazed Chicken Tenders:

Ingredients

1 lb chicken tenderloins
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil

Instructions

1. In a bowl, thoroughly combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to form the teriyaki glaze.

2. In a shallow dish, pour half the glaze over the chicken tenderloins. Let them marinate for at least 20 minutes, but no more than 1 hour, in the refrigerator.

3. Heat a grill or skillet to medium-high heat and place marinated chicken tenders on it. Cook tenders for 3-4 minutes on each side (that’s 6-8 minutes total), but check internal temperature to ensure doneness—165 degrees Fahrenheit is what you’re aiming for. The tenders should not be pink inside when fully cooked.

4. As the chicken is cooking, take the leftover glaze and put it in a small saucepan. Heat it over low heat until it thickens. Use it to baste the chicken or drizzle it over the cut-up chicken before serving.

12. Spicy Sriracha Chicken Tenders

Sriracha Chicken Tenders are not only easy to prepare but also full of flavor. I also love how they straddle that dangerous line of being sweet and spicy.

They’ll make your taste buds dance. Combine that with the fact that they’re baked instead of fried, and there’s really no reason not to make them.

Ingredients

• 1 pound chicken tenderloins
• 1/4 cup Sriracha sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lime juice

Instructions

1. Mix together the Sriracha sauce, honey, soy sauce, olive oil, and lime juice in a mixing bowl to make the marinade.

2. Season the chicken tenderloins with salt and pepper. Add them to the marinade and ensure each piece is well coated. Marinate in the refrigerator for at least 30 minutes.

3. Warm your grill or skillet to a medium-high heat. Place the chicken tenderloins on the cooking surface and leave undisturbed for 3-4 minutes, or until they are cooked through and show some browning. Flip the tenderloins over and cook for 3-4 more minutes on the second side.

4. Serve the hot Spicy Sriracha Chicken tenders, garnished with lime wedges if desired.

13. Asian Sesame Chicken Tenders

I present to you Asian Sesame Chicken Tenders, a delightful dish that boasts marinated chicken tenders in an astounding mixture of soy sauce, sesame oil, and honey, cooked to tender perfection and layered with sesame seeds. I dare you to find a more delightful and mouthwatering dish than this one.

Indulge with me in a taste of the East.

Ingredients

1 pound chicken tenders
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds
2 cloves garlic, minced

Instructions

1. To create the marinade, in a bowl, combine and whisk together soy sauce, sesame oil, honey, rice vinegar, and minced garlic.

2. Add the chicken tenders to the marinade, ensuring they are fully coated. Let them marinate in the refrigerator for at least 30 minutes.

3. Your grill or skillet should be at medium heat. Place the marinated chicken tenders on the grill or in the skillet. Cook for 4-5 minutes on each side. Make sure they are fully cooked before serving.

4. Immediately serve the cooked chicken that has been sprinkled with sesame seeds.

14. Maple Dijon Chicken Tenders

Chicken tenders combine with a flavorful, rib-sticking blend of Dijon mustard, pure maple syrup, apple cider vinegar, and olive oil. So the dish is really quite irresistible, with a perfect balance of savory and sweet, and with not a whiff of the diet about it.

Ingredients

1 pound chicken tenderloins
1/4 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste

Instructions

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to warm up while you prepare the baking sheet. Use parchment paper to line the baking sheet.

2. In a tiny dish, whip the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper together until they are well mixed.

3. Dunk each chicken tender into the mixture, guaranteeing a nice coating, and lay them on the ready baking sheet.

4. Cook for 20-25 minutes, or until the chicken is cooked through and has light browning. Serve warm.

15. Moroccan Spiced Chicken Tenders

Explore Moroccan Spiced Chicken Tenders, a dish featuring chicken tenderloins marinated in olive oil, cumin, coriander, paprika, and cinnamon. This flavorful yet uncomplicated recipe emphasizes the aromatic spices that cozy up together in an unexpected yet harmonious blend.

Ingredients:
• 1 tablespoon olive oil
• 1 tablespoon fennel seeds

Ingredients

1 pound chicken tenderloins
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste

Instructions

1. In a tiny dish, blend the cumin, coriander, paprika, cinnamon, salt, and pepper.

2. Put the chicken tenderloins in a large bowl or resealable plastic bag. Drizzle with olive oil and sprinkle the spice mixture over the chicken, ensuring each piece is well-coated. The chicken should be coated in all the right places with a mixture that has just enough zip to make it interesting without being spicy.

3. Prepare a grill or skillet to a medium-high heat. Place the chicken tenders on the grill or in the skillet and allow them to cook for approximately 4-5 minutes on each side. The chicken should be done when there is no trace of pink in the center and when the exterior has developed a slightly charred, yet still tender, crust.

4. Take off the heat and allow the chicken to sit for a few moments before serving. The best parts of the chicken: Enjoy with some garlic couscous or a nice simple salad.

16. Chimichurri Chicken Tenders

Chimichurri Chicken Tenders star succulent chicken tenderloins soaked in a vivid marinade of fresh parsley, minced garlic, oregano, olive oil, and red wine vinegar—perfect for the grill and serving with extra sauce.

Ingredients

1 pound chicken tenderloins
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
2 tablespoons fresh oregano, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste

Instructions

1. Mix together in a bowl. Combine parsley, garlic, and oregano. Add olive oil and red wine vinegar. Season with salt and pepper to taste. Mix thoroughly to form the sauce. Behold the chimichurri!

2. Set aside 1/2 of the chimichurri sauce for serving. Use the other 1/2 to marinate the chicken tenderloins. Coat the chicken well with the sauce. Let the chicken marinate in the refrigerator for at least 30 minutes before cooking.

3. Set a grill or skillet to medium-high heat. Add the marinated chicken tenderloins, cooking for about 4-5 minutes on each side, or until the meat registers at least 165°F on an instant-read thermometer.

4. Serve the chicken that has been cooked with the chimichurri sauce that was reserved, as a side sauce for dipping or drizzling.

17. Tandoori Chicken Tenders

Chicken tenders made from plentiful, marinated Greek yogurt, lemon juice, garlic, ginger, garam masala, and paprika. Cooked with direct heat to sear and achieve the perfect, smoky flavor.

Ingredients

Chicken tenderloins
Greek yogurt
Lemon juice
Garlic, minced
Ginger, grated
Garam masala
Paprika#

Instructions

1. Combine Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, and paprika in a bowl to create a marinade.

2. Add the chicken tenderloins to the marinade and ensure they are coated thoroughly. Cover and refrigerate for at least 1 hour, or overnight for best results.

3. Set the grill or oven to medium-high heat. Place the marinated chicken tenderloins on the grill or in the oven and cook for about 10-15 minutes, turning them once, until they are cooked through and have pronounced grill marks. The interior temperature of the chicken should read 165°F.

4. Tandoori chicken tenders: Serve them hot, garnished with fresh cilantro and lemon wedges.

18. Sweet and Spicy Gochujang Chicken Tenders

Sweet and Spicy Gochujang Chicken Tenders
Showcase tender chicken that has been marinated in a blend of gochujang, honey, soy sauce, sesame oil, and garlic. Achieve a divine sweet/spicy flavor balance.

Ingredients

1 pound chicken tenderloins
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
Salt and pepper to taste

Instructions

1. In a mixing bowl, meld the gochujang, honey, soy sauce, sesame oil, and minced garlic. Stir until smooth.

2. Ensure that each piece of chicken tenderloin is well-coated with the marinade. Then, let the tenderloins marinate for at least 30 minutes in the refrigerator.

3. Set a grill or stovetop skillet to medium-high heat and let it preheat. Lightly oil the grill or pan so that the food does not stick.

4. Prepare the chicken tenderloins by cooking them for around 3-4 minutes on either side, or until they are completely cooked through and nicely caramelized. Prior to serving, make sure to season them well with salt and pepper.

19. Thai Peanut Chicken Tenders

Thai Peanut Chicken Tenders has tender chicken that is marinated in a savory blend of peanut butter, soy sauce, lime juice, honey, minced garlic, and fresh grated ginger. If you are looking for a dish to grill this summer, this is it.

The chicken comes off the grill fragrant and full of flavor, delicious enough to stand on its own or in a sandwich. Although the dish leans toward the Asian flavor palette, it works well with a side of slaw, or even a salad, and some peanut dipping sauce.

Ingredients

Chicken tenderloins
Peanut butter
Soy sauce
Lime juice
Honey
Garlic, minced
Fresh ginger, grated

Instructions

1. In a bowl, combine the following ingredients to form the marinade: peanut butter, soy sauce, lime juice, honey, garlic, and ginger.

2. Marinate the chicken tenderloins in the mixture and let them rest for a minimum of 30 minutes; for a deeper flavor experience, refrigerate overnight.

3. Heat your medium grill or skillet. Place the chicken tenderloins on their medium-high heat surface and let them cook for about 4-5 minutes per side. Use tongs to flip them over and cook until done. Careful not to overcook, and don’t press down on the tenders. You want them juicy, so grill evenly and properly.

4. Present the Thai Peanut Chicken Tenders with a sprinkle of coarsely chopped peanuts and fresh cilantro to make a stunning dish worthy of your next dinner party.

20. Mediterranean Herb Chicken Tenders

Chicken tenders aren’t often considered Mediterranean. But these baked chicken tenders, which are marinated in a Mediterranean-style marinade of olive oil, minced garlic, oregano, thyme, and basil, definitely have that flavor good going for them.

Ingredients

1 lb chicken tenderloins
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste

Instructions

1. Mix together olive oil, minced garlic, oregano, thyme, basil, salt, and pepper in a bowl. This is your marinade.

2. Place the chicken tenderloins in the bowl and add the marinade, ensuring it coats the tenderloins well. For the best results, let the tenderloins marinate in the refrigerator for at least 30 minutes.

3. Get a grill or skillet and set it to medium-high heat. Place the chicken tenderloins on the cooking surface and let them sit for about 4-5 minutes on one side, then flip them and let them sit another 4-5 minutes on the other side. The sides should be golden brown, and the insides should be completely cooked.

4. Garnish the chicken tenders with additional herbs if desired, and serve immediately.

21. Peri-Peri Chicken Tenders

Peri-Peri Chicken Tenders showcase juicy chicken tenderloins marinated in zesty peri-peri sauce, enhanced with olive oil, lemon juice, and smoked paprika. They are perfect for grilling and they make a spicy, flavorful meal.

Ingredients

1 lb chicken tenderloins
1/4 cup peri-peri sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

1. In a big bowl, mix together the sauce peri-peri, olive oil, lemon juice, smoked paprika, salt, and pepper. Stir well to combine. This will be your marinade.

2. Place the chicken tenderloins in a bowl and coat them liberally with the marinade. Cover the bowl and refrigerate the chicken for at least 1 hour. For the best results and most pronounced flavors, let the chicken marinate overnight.

3. Set your grill or skillet to medium-high and allow it to heat up. The chicken must be cooked properly. To do that, cook the tenderloins for about 4-5 minutes on each side. When the chicken is done, it will look charred on the edges and will no longer be pink on the inside.

4. Serve hot the chicken tenders that have been prepared with peri-peri sauce, and accompany them with the side dishes or dipping sauces of your choice. Enjoy!

22. Harissa Chicken Tenders

Harissa Chicken Tenders are a tasty dish that has tender chicken coated in a bold marinade of harissa paste, olive oil, lemon juice, minced garlic, and smoked paprika. They are perfectly grilled and have a deliciously smoky finish.

Ingredients

• 1 pound chicken tenderloins
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika

#

Instructions

1. In a bowl, combine harissa paste, olive oil, lemon juice, and minced garlic, along with smoked paprika, salt, and pepper, to form a marinade.

2. Put the chicken tenderloins in the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Heat your grill or oven to 400°F (200°C). Cook the marinated tenderloins for about 15-20 minutes, turning halfway through, until the chicken is fully cooked and has a nice char.

23. Jamaican Jerk Chicken Tenders

Jamaican Jerk Chicken Tenders spotlight a lively combination of tastes, featuring moist chicken tenderloins that are sharply seasoned with Jamaican jerk spices and marinated in a vivid blend of lime juice, soy sauce, and brown sugar.

Here is a brief recipe for Jamaican Jerk Chicken Tenders:

Ingredients

1.5 pounds of chicken tenderloins
2 tablespoons of Jamaican jerk seasoning
2 tablespoons of vegetable oil
1 tablespoon of soy sauce
1 lime, juiced
2 tablespoons of brown sugar

Instructions

1. In a sizable mixing bowl, combine the following ingredients: Jamaican jerk seasoning, vegetable oil, soy sauce, lime juice, and brown sugar. Whisk them together to create a cohesive mixture that will serve as a marinade.

2. Ensure that the marinade is well coated on the chicken tenderloins when added. For a minimum of 30 minutes (but preferably longer), let the tenderloins sit in the marinade in a covered container in the refrigerator. This allows the flavors to meld throughout the chicken.

3. Warm up your grill or a skillet over medium-high heat. For 4 to 5 minutes on each side, cook the marinated tenders until they are fully cooked. You can tell they are done when the internal temperature reaches 165°F (75°C).

4. Serve the Chicken Tenders hot and Jamaican Jerk in their garnishing form. They deserve limes to go with them. They deserve anything to make them as enjoyable as possible. Enjoy!