We eat chicken more than any other protein in our home, and this recipe is for really delicious, perfectly seasoned, moist, tender, chicken, that is put in a brine first, and then seasoned and cooked. You can use it as your protein with your entrée’, you can add it to soups, and salads, and you can even slice it thin to make sandwiches. Either way, what a great, lean protein to have in your refrigerator to grab whenever you need to. Depending on your appetite, we usually have 2 tenders per serving. If you will be cooking about 2 pounds of chicken tenders, such as in this picture, you will yield about 16 pieces, giving you 8 servings. Here we go…..
Step 1- Make your brine and soak your chicken for an hour in the refrigerator
2 pounds of chicken tenders
brine (4 cups of water mixed with 3/4 cup Kosher salt and 3/4 cup sugar)
Wash your chicken pieces. Place in a large bowl with water, salt, and sugar and let sit for an hour in the refrigerator.
Step 2- Drain, rinse, season, and cook your chicken
1/2 teaspoon of each -garlic powder, onion powder, fresh cracked pepper, dried parsley, paprika, oregano
extra virgin olive oil
non stick pan
Drain and rinse the chicken well. Season with 6 seasonings listed above, and mix well. Place oil in skillet, and warm oil on medium heat. Carefully add your chicken, as if going away from you (instead of towards you so the oil won’t splatter you) with tongs and cook for about 7 minutes on each side. As your oil and pan get hotter, you may need to turn your heat down a little. Your chicken will get a beautiful brownish look to it (sometimes I even turn it back to the other side to achieve that brownish color, but not for too long, so it won’t burn or dry out). That’s it !!! Enjoy !!!