Garlic Butter Chicken Tenders: Tasty morsels of goodness

Done in a jiffy, garlic butter chicken tenders punch above their weight in the flavour department.

Chicken tenders are made using the long strip of meat attached to the underside of the chicken breast.

They are often detached from the chicken breast and sold separately as tenderloins. They are commonly used for making chicken strips, chicken fingers or chicken fillets, breaded and deep-fried or baked in the oven.

This easy, 15-minute recipe packs a wonderful lemon and garlic punch.


  • 450 g chicken tenders
  • 1 teaspoon smoked paprika
  • 3 dashes cayenne powder
  • 4 tablespoons unsalted butter, room temperature
  • 3-4 cloves garlic, minced
  • 1 teaspoon bottled Italian seasoning
  • salt to taste
  • 1/2 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • lemon wedges


  • Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
  • Heat a cast-iron frying pan (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders.
  • Cook uninterrupted for one or two minutes, then turn over and start cooking the other side.
  • Push the chicken tenders to the side of the pan. Add the remaining 1 tablespoon of butter follow by the minced garlic on the cleared area and fry.
  • Sprinkle the chicken tenders with the Italian seasoning and combine well with the chicken and garlic.
  • Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides.
  • Add the chopped parsley, stir to combine well.
  • Serve immediately with lemon wedges. Squeeze lemon juice over the chicken before serving.


To make your chicken juicy and tender:

  • Use a cast-iron frying pan because it heats up evenly and retains the heat well.
  • Cook the tenders on high heat so they are seared to brown on the outside while retaining the juice inside.
  • Add lemon juice to the chicken to make it extra juicy.
  • Chicken breasts can be used cut into strips similar to the tenders.

This recipe first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.