Naked Chicken Tenders & Chicken Scratch

View photos and entire recipe article HERE
Recipe by South Your Mouth

Naked Chicken Tenders

1-2 tablespoons Chicken Scratch (recipe below)

1 pound chicken breast tenderloins

3-4 tablespoons vegetable oil

Using kitchen shears, cut the white tendon from each tenderloin. Or don’t. I just do it because they skeeve me out. Season tenderloins with Chicken Scratch. 

Heat vegetable oil in a large skillet over medium-high heat. Use enough oil so that the bottom of the skillet is thoroughly covered. Once your oil is good and hot, place about half the tenderloins in the skillet. Do not overcrowd the pan. These cook quickly so you’re not going to miss Christmas if you have to cook two batches. Cook about 4 minutes or until lightly browned on each side then remove from heat.

Let chicken rest about 10 minutes before cutting. I mean it!

Chicken Scratch

This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.

3 tablespoons salt

3 tablespoons paprika

3 tablespoons garlic powder

1 tablespoon dried thyme

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon cayenne pepper*

1 tablespoon onion powder

Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)

*if you prefer a Southwest vibe, use chili powder instead

Salad Suggestions:

Apple Pecan Chicken Salad

Romaine lettuce

Diced tart apples

Roasted pecans

Red Onions

Dried Cranberries

Bleu Cheese

Naked Chicken Tenders

Raspberry Vinaigrette or Bleu Cheese Dressing

Our Big Fat Salad

Romaine lettuce

Grape tomatoes


Boiled eggs

Cheddar cheese

Homemade Croutons

Naked Chicken Tenders

Ranch or Honey Mustard Dressing