Lemon and Herb Chicken Tenders
These chicken tenders will quickly become one of your go-to recipes!
If you don’t have time to buy fresh thyme (heh), then use dried instead. If you have the fresh stuff, chop it up.
Tip of the day: Grab your dried oregano and crush it with your fingers to make it more aromatic and to release their full flavor. Do this when using any of your dried herbs. You’ll thank me.
Then squishy squish half of a lemon
And add your salt, pepper and garlic powder. Don’t use fresh garlic, or it will burn when cooking your chicken. If you MUST use fresh garlic, then finely grate it on a microplane so there are absolutely no chunks.
Then squirt in the dijon mustard
And measure out your olive oil
Add everything to a Ziplock bag and invite your chicken tenders to the party.
Really get em in there and let them peacefully rest in the marinade in the fridge.
One hour later, or the next day, pull them out and let some of the excess marinade drip off
Before letting them be gently kissed by the sizzling hot pan.
And you know better than to crowd the pan. Give them space to breathe so they can brown. Do it in batches if you have to. Don’t be an eager beaver and dump them all in there at once.
And they will brown…and smell heavenly, and you’ll want to eat them right away, but don’t! They’re still raw you crazy! Give them a flip.
And cover them with a lid to make sure they stay juicy juicy. The steam inside the pan will get trapped by the lid and keep everything plumptious. You don’t have a lid? Try covering with some aluminum foil and crimp around the pan.
And of course, you’ll let them rest for a couple minutes before cutting into them so that you can allow the juices to redistribute nicely. And you will bite into the soft, juicy, flavorful chicken and be so proud of yourself.
You’ll be so happy that you made these tasty little tenders. Serve them with mashed or roasted potatoes.
Source: Jilie Yoon
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