Plump & Tender Pan Fried Chicken Tenders

Name: Plump & Tender Pan Fried Chicken Tenders
Yield: 3 servings
Cuisine: American
Ingredients: 5 Chicken tenders; 2 tbsp Soy sauce; 2 tbsp Garlic; 2 tsp Katakuriko; 1 tbsp Olive oil; 2 tbsp Ketchup; 1 tsp Gochujang (optional)

cookpad.japan @cookpad_jp

Chicken tenders are low in calories so they're often eaten when you're on a diet, but since my husband isn't on a diet I transformed it. I thought of a recipe that wouldn't dry out the chicken and that would be delicious enough for my husband to eat.

- Make sure you remove the sinew!
- Flatten them out well (about as thick as a chicken nugget).
- This time I let them marinate overnight and cooked them in the morning for bentos. I always marinate and store a large batch and then just cook the amount that I want to use for dinner or bentos! For 3 servings. Recipe by Noriakikun no tsuma

cookpad.japan @cookpad_jp

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Ingredients

3 servings

5Chicken tenders
2 tbspSoy sauce
2 tbspGarlic
2 tspKatakuriko
1 tbspOlive oil
2 tbspKetchup
1 tspGochujang (optional)

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Steps

1

Remove the sinew from the chicken tenders. Cut each tender into 4~5 pieces. Flatten until they about the same thickness as a chicken nugget. (I used a masher this time)
2

Marinate in the soy sauce and garlic for 30-60 minutes. They'll become even more tender if marinated for a day.
3

Coat with katakuriko.
4

Brown in olive oil.
5

Pour on the ketchup. (If using gochujang, add it after mixing in the ketchup) It's done.
6

Great in bentos!
7

Here I put the tenders on a bed of rice and topped it with shredded cabbage, shiso leaves, and mayonnaise.