Why You’ll Love This these Crispy Pan-Fried Chicken Tenderloins
These golden, crispy chicken tenderloins are the kind of comfort food that makes you forget you’re supposed to be an adult who eats salads.
The simple gravy coating creates this beautiful, glossy finish that clings to each piece, turning ordinary frozen tenderloins into something that looks like you actually know what you’re doing in the kitchen.
Best of all, this recipe is basically foolproof – as long as you don’t wander off to scroll through your phone while the chicken’s frying, you’re golden.
Ingredients List
You only need two simple ingredients to create this crispy, gravy-coated comfort food that’ll have everyone asking for seconds.
- 1 (5 lb) package frozen chicken tenderloins
- 2 (8 ounce) packages chicken gravy mix
Here are a few things to keep in mind about these ingredients:
- This recipe isn’t exactly what you’d call health food – frozen tenderloins and packaged gravy mix are pretty processed, but sometimes convenience wins over perfection
- If you’re watching sodium, those gravy packets pack quite a punch, so maybe serve it with some fresh veggies to balance things out
- The beauty of using frozen tenderloins is that they’re already portion-controlled and cook evenly, plus they won’t break the bank
- You could swap in fresh tenderloins if you prefer, but honestly, the frozen ones work just fine and save you from having to trim anything
Step by Step Directions
Follow these simple steps to create tender, gravy-smothered chicken tenderloins that deliver maximum comfort with minimal effort.
- Heat oil in a large skillet over medium-high heat.
- Add frozen chicken tenderloins to the hot oil and fry until golden brown on all sides, being careful not to overcook as this will make them dry.
- Drain most of the oil from the skillet, leaving just a small amount with the chicken.
- Prepare the gravy according to package directions using both packets of gravy mix.
- Pour the prepared gravy over the chicken in the skillet.
- Reduce heat to medium-low and simmer until the gravy thickens to your desired consistency.
- Serve immediately with salad or Rice-a-Roni as suggested side dishes.
For your next outdoor cooking adventure, consider upgrading to a stainless outdoor grill to take your chicken preparation to the next level.
Substitutions and Variations
• Seasoned flour coating – Dredge the chicken in seasoned flour before frying for extra crunch and flavor.
Salt, pepper, garlic powder, paprika – whatever makes your taste buds happy.
• Cream of mushroom soup – Skip the gravy packets entirely and use a can of Cream of mushroom soup thinned with a little chicken broth.
Instant comfort food upgrade.
• Add vegetables – Toss in some frozen peas, carrots, or green beans during the simmering step.
Suddenly you’ve got a one-pan meal and can pretend you’re being healthy.
Additional Things to Serve With This Dish
This crispy, saucy chicken practically begs for the right sidekicks to round out your plate.
- Mashed potatoes – Because to be frank, gravy without mashed potatoes is like peanut butter without jelly. The creamy spuds soak up all that golden goodness, and suddenly you’re living your best comfort food life.
- Rice or Rice-a-Roni – The original recipe mentions this classic for good reason. Rice catches every drop of gravy, and those little vermicelli pieces in Rice-a-Roni add just enough texture to keep things interesting without stealing the spotlight.
- Buttered egg noodles – Wide, flat noodles work best here, giving you plenty of surface area for gravy distribution. Think of them as edible gravy delivery vehicles.
- Simple green salad – Sometimes you need something fresh and crisp to cut through all that rich, savory goodness. A basic mix of greens with light vinaigrette does the trick without competing for attention.
- Steamed broccoli or green beans – Your vegetables don’t need to be fancy when the main dish is doing all the heavy lifting. Just steam them until tender-crisp and maybe add a pat of butter.
- Cornbread or dinner rolls – Perfect for sopping up any lingering gravy on your plate, because wasting that liquid gold should be against the law.
Cooking Tips & Tricks (Chef’s Notes)
Let me share the little secrets that’ll turn your good chicken into absolutely phenomenal chicken.
- Don’t skip the oil drainage step, but keep some – The recipe says to drain the oil but not all of it, and trust me on this one. You need just enough fat left in the pan to help the gravy mix properly and create that silky texture, but too much will leave you with greasy gravy that coats your mouth in all the wrong ways.
- Test your oil temperature with a small piece first – Drop a tiny bit of chicken into the oil, and if it sizzles immediately without going crazy, you’re in the sweet spot. Too hot and you’ll get burnt outsides with raw centers, too cool and you’ll end up with soggy, oil-soaked chicken that nobody wants.
- Let the chicken rest before adding gravy – Give those tenderloins about two minutes to stop actively bubbling before you pour in the gravy mix. This prevents the gravy from breaking or getting lumpy from the shock of hitting screaming-hot oil.
- Whisk that gravy mix like your life depends on it – Lumpy gravy is the enemy of happiness, so whisk it in a separate bowl first until it’s completely smooth before adding it to the pan. No shortcuts here, people.
- Keep the simmer gentle – Once that gravy hits the pan, you want barely visible bubbles, not a rolling boil. High heat will make the gravy break and turn your beautiful sauce into something that looks like it belongs in a horror movie.
- Flip the chicken halfway through simmering – This guarantees every piece gets completely coated and heated through, plus it prevents the top pieces from drying out while the bottom ones get all the moisture.
Nutritional Facts
This hearty chicken and gravy dish delivers solid protein with moderate calories, though the frying method and gravy add some fat and sodium to watch.
- Calories per serving: Approximately 320-380 calories (based on 6 servings)
- Protein: 35-40 grams per serving from the chicken tenderloins
- Fat: 12-18 grams per serving, depending on oil absorption during frying
- Carbohydrates: 8-12 grams per serving, primarily from the gravy mix
- Sodium: 800-1,200mg per serving due to the packaged gravy mix
- Cholesterol: 85-95mg per serving from the chicken
- Fiber: Less than 1 gram per serving
- Sugars: 2-4 grams per serving from gravy mix ingredients
- Iron: 8-12% of daily value from the chicken
- Vitamin B6: 25-30% of daily value, supporting metabolism
- Niacin: 40-50% of daily value for heart and brain health
- Phosphorus: 20-25% of daily value for bone health
Fun “Did You Know?”
Beyond the impressive nutritional profile, chicken tenderloins carry some fascinating secrets that’ll make you appreciate this dish even more.
Did you know chicken tenderloins are actually a separate muscle called the “tenderloin” or “hanging tender”? They’re naturally the most tender part of the chicken, which explains why they cook so quickly.
Here’s something cool: each chicken only has two tenderloins, making them relatively rare compared to other cuts.
The white stripe you see running through each piece isn’t fat—it’s actually a tendon that you can easily remove before cooking for an even more refined texture.
