How Long To Boil Chicken Tenders
Boiled chicken tenders are a tasty and versatile dish that's so easy to make.
Servings 6
Calories 261kcal
Ingredients
- 3 pounds (1.37kg) chicken tenders boneless and skinless
- 1 teaspoon peppercorns
- 3-5 bay leaves
- 2 sprigs fresh thyme
- salt to taste
- garlic butter, additional fresh thyme, and red pepper flakes optional for finishing
Instructions
How to boil chicken tenders
- Rinse tenders in cold water and add them with the herbs, peppercorns and salt into your Dutch oven.
- Fill with enough water to completely cover the raw chicken tenderloins (by about one inch). Cover with the lid and bring to a boil on medium high heat.
- Then reduce the heat, so you end up with a gentle boil, and cook chicken between 7-15 minutes (this depends on the size, smaller ones may need a little less time), or until fully cooked through. Check that the internal temperature is at least 165 degrees F/ 74 degrees C.
- Remove cooked chicken strips safely with tongs, strain out, and save the broth.
- Return chicken to pot and mix in about ¼ cup of garlic butter and gently coat meat with it. Note, it will melt as you mix.
- Serve cooked tenders and garnish with fresh herbs and red pepper flakes.
To finish boiled chicken tenders in the broiler, oven, or air fryer
- Allow meat to cool enough for handling. Then pat dry using paper towels or tissue so the sauce sticks easier.
- brush your favorite sauce all over the cooked chicken tenders. Then, place under the broiler for a few minutes per side until crisped up to your liking.
- Or place them on a baking sheet lined with parchment and bake chicken fingers in an oven preheated to 400 degrees F / 200 degrees C for about 3-4 minutes.
- To finish in the air fryer, preheat to 400 degrees F / 200 degrees C and place them in a single layer in a preheated air fryer basket. Air fry for about 2-3 minutes, flipping halfway through.
Video
Notes
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Use a large enough pot to easily hold all the meat. Overcrowding may lead to uneven cooking and tough meat.
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Please make sure all the meat is fully covered by the water during cooking.
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Save the resulting chicken broth and use it to make soup or cook some pasta.
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Once cooked, feel free to serve them whole or shred or slice tenders to your preference.
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Brine - feel free to brine your chicken before cooking for extra flavor.
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Let tenders rest for a few minutes after draining to allow the juices to redistribute within the meat so the meat stays juicy and tender.
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Cook meat perfectly - to avoid undercooked or over-cooked dry and tough meat, keep an eye on them and test the internal temperature using a thermometer (should reach at least 165 degrees F / 74 degrees C ).
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Handling raw chicken incorrectly can lead to food poisoning. Please clean your kitchen tools and properly wash your hands to avoid contamination or food poisoning.
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When boiling chicken tenders, ensure they have enough space to cook evenly.
- Storage - keep in an airtight container inside the fridge for 3 days.
- There are 0 WW Blue Plan SmartPoints in one serving (without garlic butter).
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Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 263mg | Potassium: 851mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg