For a simple and quick preparation you can bread them in egg and panko, salt and pepper and pan fry in a little butter and oil on the stove top. Finish off with a squeeze of lemon if you like.
Amanda is a co-founder of Food52.
Depends on how much chicken you have and whether or not you want to add a breading of some sort. Place a skillet over medium high heat. Add 1 tablespoon butter and 1 tablespoon oil. Heat until the butter is foamy. Season the tenders with salt. Add them to the pan and cook until golden brown, then turn and cook on the other side. They're ready when they're well browned and cooked through, about 5 minutes. Hope this helps.
Sam is a trusted home cook.
I"m a big fan of "wondra flour" for chicken and fish frying, available most everywhere. It makes a very nice crust---not a 'batter crust'..just a slight crunchy crust.
For tenders, cutlets I flatten them dust with wondra flour, salt pepper, paprika.
Fry in olive oil. and then a pan sauce of chicken stock..(a touch more of wondra flour to thicken)..some capers and lemon juice and a touch of soft butter. Sometimes some sliced mushrooms and green onions.
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