- In a bowl, toss the chicken tenders with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
2. Make the Brown Sugar Glaze
- In the same pan, melt butter over medium heat.
- Stir in brown sugar, soy sauce, Dijon mustard, red pepper flakes, and apple cider vinegar.
- Simmer for 2 minutes until the sauce thickens slightly.
3. Coat the Chicken in the Glaze
- Return the chicken tenders to the pan, tossing to coat in the glaze.
- Cook for 2-3 more minutes until the chicken is fully cooked and glazed.
4. Serve & Enjoy!
- Garnish with chopped parsley or green onions.
- Serve hot with rice, mashed potatoes, or roasted vegetables.
Serving & Storage Tips
- Serving: Pair with steamed veggies, cornbread, or a fresh salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked tenders for up to 2 months. Thaw and reheat before serving.
- Reheating: Warm in a skillet over low heat or microwave in 30-second bursts.
Variations & Customizations
- Spicy Kick: Add 1 teaspoon sriracha or hot sauce to the glaze.
- Crispy Version: Coat tenders in panko breadcrumbs before pan-frying.
- Oven-Baked: Bake at 400°F (200°C) for 18-20 minutes, then glaze.
- Air Fryer Method: Air fry at 375°F (190°C) for 10-12 minutes, tossing in glaze after cooking.
FAQs
1. Can I use chicken breasts instead of tenders?
Yes! Slice boneless chicken breasts into strips for the same effect.
2. How do I make the glaze thicker?
Let it simmer longer or add 1 teaspoon cornstarch mixed with 1 tablespoon water.
3. Can I make this without butter?
Yes! Substitute with olive oil or coconut oil.
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