This recipe puts the TENDER in chicken tenders.  It’s so easy, y’all.  In my cooking experience, it’s all about using a combo of butter and oil in a grill pan with the right timing.

One of the most common mistakes people make when cooking chicken on the stove top is putting it into the pan wet.  You will never get a good sear on any meat if it’s wet.  As soon as you take the chicken out of the package, dry it off on paper towels.  I season both sides with steak seasoning and a sprinkling of paprika.

Heat up a grill pan on medium/high heat and make sure your butter is “melty and bubbly” when you put your chicken in the pan.  I have 2 of these Circulon 12″ grill pans and use them almost every night.  They are awesome!!!

Those ridges make beautiful sear marks!

Once you put your chicken in the grill pan, take the Beatles advice and just “let it be.”  For 7 minutes, DO NOT TOUCH IT.  Let it get a good sear– put your timer on and after 7 minutes, flip it. Then DO NOT TOUCH IT for another 7 minutes.  Turn the heat off, let it rest for 5 minutes and dig in.  It’s tender, tender, tender!!  I love the Sriracha mayo– you can make it even spicier by adding more of the hot stuff.

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