The tantalizing flavors of Cowboy Butter Chicken tenders bring a modern twist to an old favorite. Juicy, tender, and seasoned to perfection, this dish elevates the chicken tenders we all know and love using a unique blend of spices and a rich, savory butter sauce.
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Growing up, my family always gathered around the table for Sunday dinner, and chicken tenders were a staple. But it wasn’t until my first trip to Texas that I discovered Cowboy Butter, a game-changer that revolutionized those familiar meals. Sharing this recipe feels like sharing a piece of my family’s Sunday dinners, now elevated with a smoky, buttery twist.
Why You’ll Love This Recipe
This recipe is a reinvention of classic chicken tenders with a flavor-packed punch that will delight your taste buds. It’s perfect for busy weeknights because it’s quick, easy to prepare, and uses simple, everyday ingredients. The Cowboy Butter adds a depth of flavor that’s both unique and comforting, appealing to both kids and adults alike.
Ingredients Notes
You can easily find all ingredients at your local grocery store, and there’s room for creativity in substitutions. Use organic chicken for the best flavor. If you’re in a pinch, bottled lemon juice works, but freshly squeezed is preferable. Don’t skimp on the smoked paprika; it’s what gives the butter its smoky depth.
Recipe Steps
Step 1
Start by seasoning the Chicken Tenders with salt, pepper, and smoked paprika. Let them sit for about ten minutes to absorb the flavors fully.
Step 2
In a skillet over medium heat, melt butter and add minced garlic. Sauté until golden and fragrant, enhancing the flavor.
Step 3
Add Chicken Tenders to the skillet. Cook for 3-4 minutes on each side until golden brown and cooked through.
Step 4
Mix lemon juice, Worcestershire sauce, and more smoked paprika into the remaining butter in the pan, creating a rich sauce. Toss tenders in the sauce to coat them evenly.
Step 5
Garnish with fresh parsley before serving to add a pop of color and freshness to the dish.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. To freeze, place cooled tenders in a freezer-safe bag for up to three months. Reheat in an oven set to 350°F until warmed through, ensuring they stay crispy.
Variations & Substitutions
For a spicy kick, add a dash of cayenne pepper to the butter. Gluten-free? No problem! Use gluten-free Worcestershire sauce and serve with a gluten-free side. You can swap chicken for boneless pork chops for a creative twist on this dish.
Serving Suggestions
This dish pairs well with roasted vegetables or a fresh greens salad for a balanced meal. Perfect for picnics, family gatherings, or a cozy night in, these tenders are versatile for any occasion.
Frequently Asked Questions
Can I prepare the butter sauce ahead of time? Yes, you can make the butter sauce a day in advance. Refrigerate it until you’re ready to use it, then gently reheat before coating the chicken. This saves time on busy nights and ensures the sauce is ready for a quick meal prep.
How do I know when the chicken tenders are fully cooked? Chicken tenders should be cooked until they reach an internal temperature of 165°F. Cutting into the thickest part of a tender is an easy visual check; the meat should be white with no pink remaining.
What sides go well with this dish? Popular side choices include mashed potatoes, a crisp garden salad, or garlic butter green beans. These sides balance the rich flavors of the cowboy butter and provide a well-rounded meal.
Frequently Asked Questions
Sizzling Cajun Shrimp Bowl
Ingredients
Main Ingredients
- 1.5 lbs large shrimp, peeled and deveined fresh or frozen
- 2 tablespoons Cajun seasoning adjust to taste
- 1 cup quinoa rinsed
- 2 cups vegetable stock or water
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Cook the quinoa: In a medium saucepan, bring the vegetable stock to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork.
- Prepare the shrimp: While the quinoa is cooking, toss the shrimp with the Cajun seasoning, salt, and pepper.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Assemble the bowl: In a large bowl, combine the cooked quinoa, cherry tomatoes, spinach, parsley, lemon zest, and juice. Toss to combine.
- Serve: Divide the quinoa mixture among serving bowls. Top with the cooked shrimp and serve immediately.
