Restaurant Style Chicken Tenderloins Recipes

PAN-SEARED CHICKEN TENDERLOIN

Steps:

• Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
• Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

RESTAURANT-STYLE CHICKEN TENDERLOINS

Steps:

• Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
• Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.