🍗 Crispy Garlic Chicken Tenderloins

Serves: 3–4
Prep: 10 minutes
Cook: 12–15 minutes

Ingredients

• 500 g raw chicken tenderloins
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Prepare the chicken
   Pat the raw chicken tenderloins dry with paper towels. Don’t wash raw chicken, as splashing can spread bacteria around your kitchen.
2. Season
   Put the tenderloins in a bowl. Add olive oil, paprika, garlic powder, onion powder, salt, pepper, oregano, and lemon juice. Toss until evenly coated.
3. Cook
   Heat a large skillet over medium-high heat. Add the chicken in a single layer.
4. Brown both sides
   Cook for about 4–5 minutes per side, depending on thickness. Reduce the heat if the outside is browning too quickly.
5. Check for doneness
   The thickest part should reach 74°C / 165°F on a food thermometer. Don’t rely only on the color of the meat.
6. Rest and serve
   Remove from the pan and let the chicken rest for about 3–5 minutes. Sprinkle with parsley and serve with rice, potatoes, salad, or vegetables.

🥣 Quick garlic sauce

After removing the chicken, lower the heat and add:

• 1 tablespoon butter
• 2 minced garlic cloves
• 2 tablespoons chicken broth
• 1 tablespoon lemon juice

Cook for about 1–2 minutes, then spoon the sauce over the chicken.

Tip: Don’t overcrowd the pan. Cooking the tenderloins in batches gives them a better golden-brown crust.