Season the Chicken: Start by seasoning the chicken tenders with salt, pepper, paprika, onion powder, and garlic powder. Ensure each piece is evenly coated with the seasonings. Let them sit for about 15 minutes to absorb the flavors.
Prepare the Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, pepper, garlic powder, onion powder, dried oregano, and paprika. Mix well to ensure all the spices are evenly distributed.
Dredge the Chicken: Take each seasoned chicken tender and dredge it in the flour mixture, making sure it’s completely coated. Shake off any excess flour. This step not only adds flavor but also helps in achieving a golden crust when cooked.
Cooking the Chicken:
Pan-Fry the Chicken: Heat a large skillet over medium heat and add a thin layer of oil. Once the oil is hot, add the chicken tenders. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through. Avoid overcrowding the pan; you may need to work in batches. Once cooked, transfer the chicken tenders to a plate and cover with foil to keep them warm.
Making the Garlic Butter Sauce:
Prepare the Sauce: In the same skillet, reduce the heat to low and add the butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute or until fragrant but not browned.
Combine: Add the lemon juice to the skillet and stir to combine. Season the sauce with salt and pepper to taste. Return the chicken tenders to the skillet and toss them gently in the sauce, ensuring they are well coated.
Garnish: Sprinkle the freshly chopped parsley over the chicken tenders, giving them a vibrant color and a fresh flavor boost.