When we first went Paleo this used to be my go-to recipe for making chicken. I’d make it 3-4 times a week because depending on the different spices I used, the chicken tenders would taste different every time. This Paleo recipe gives you freedom to experiment and create an endless variety, just from this one dish.
Actually, Spice Drawer Chicken Tenders speak for themselves. I don’t think you really neeeeeed a recipe but I wanted to post this one to share with those who are new to Paleo or just cooking in general.
I realize I haven’t posted many of the basic recurring recipes that come out of my kitchen, because to me they seem easy and I prefer to share recipes that are some kind of a challenge I’ve conquered, something super tasty or just something I find fun to make! But, if I was to tell Jeff to go cook some chicken, he would have no idea where to start. :p
So this recipe is for all the noobs to the kitchen, like my little sister. My littlest sister Hannah will be starting 7th grade in the fall and I’ve been teaching her how to cook lately, trying to get her feet wet working in the kitchen. And this is a perfect recipe for her to try on her own, even though I started her off making her favorite – Thai Sticky Wings from Pigskin Paleo.
How to Cook Chicken on the Stove Top
Cooking chicken on the stove top is pretty simple actually but first you need to pick up your chicken tenders. If you can’t find them at the store, go for chicken breast and cut them into strips with kitchen shears. :)
Start with your dried herbs and seasonings. You’ll notice I say in the recipe below to season to taste. What does that mean exactly?
Open the bottle and shake! shake! shake! over the tenders. Viola. You’ve seasoned to taste. :)
Season all the chicken tenders on one side with all the spices you’d like. Throw a different combination together every time for a little variety. Maybe use a heavy hand on the one you most enjoy (for me that would be garlic powder).
Cook, flip, cover and serve. For the actual directions scroll down silly, otherwise, what’s the need for the recipe? ;)
This method will produce a well seasoned and moist chicken tender in a short period of time. Perfect for little fingers too!
How To Serve Spice Drawer Chicken Fingers
I prefer to make a big ass salad and throw these little guys on top but you can serve them on their own. They can be stored in a covered glass container and served cold. They travel well for picnics or school lunches. In fact, pick up some Jackson’s Honest Chips and you won’t even need to prepare your side dish!
Spice Drawer Paleo Chicken Fingers
- 1lb chicken tenders
- sea salt, to taste
- black pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- ground thyme, to taste
- turmeric, to taste
- cumin, to taste
- oregano, to taste
- basil, to taste
- a dash of paprika
- Season chicken tenders with your choice of a hand full of different seasonings. See ingredients list for the specific ones shown in the picture. Seriously...go crazy on those little suckers!
- Add the seasoned chicken tenders to a large dry skillet over medium heat, seasoned side down first. Season the side facing up with a shake of all the same ones you used on the opposite side.
- After a few minutes flip, reduce heat to medium-low, cover and cook until they're done. Now, don't walk away for too long, you don't want them to burn when you're not paying attention! Note: To be sure their done, insert a meat thermometer into the center of the meat without touching the pan and make sure it registers 165°F or above. Or simply cut into one of the tenders to check for doneness.
- Serve over a great big salad or your choice of raw or cooked veggies on the side.
- Enjoy! :)