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pan fried chicken tenders on a serving plate with fresh corn sauté

Pan Fried Chicken Tenders with Fresh Corn Sauté

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5 from 10 reviews

  • Author: amycaseycooks
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


This recipe for Pan Fried Chicken Tenders with Fresh Corn Sauté is a summer time FAVORITE! Crispy fried chicken is served with a light and tasty corn sauté with red bell peppers, red onion and fresh herbs.


Units Scale
  • Buttermilk Fried Chicken Tenders
  • 2 tablespoons salted butter
  • 1 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 3 cups fresh corn (cut from 3 - 4 ears of corn), or a 16 oz. bag of frozen corn
  • 2 minced garlic cloves
  • Kosher salt
  • Pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil


  1. Preheat the oven to 200 degrees F.
  2. Prepare the Buttermilk Chicken Tenders. Place on a large baking sheet and keep warm in the oven.
  3. To prepare the Fresh Corn Sauté, heat a large sauté pan to medium high heat and add the butter.
  4. When the butter begins to foam, add the red bell pepper and red onion with a pinch of kosher salt and pepper. Sauté the vegetables for about 2 minutes.
  5. Add the corn and garlic and sauté for an additional 2 minutes.
  6. Remove from heat and stir in the fresh parsley and basil.
  7. To serve, evenly distribute the corn sauté on a large platter. Top with the fried chicken tenders. Sprinkle with more herbs if desired.


  • Buttermilk is my first choice for soaking and coating the chicken tenders. Its so creamy and luxurious. But you can also make your own in a pinch. An easy substitute for buttermilk is 1 tablespoon vinegar added to 1 cup whole milk. Let sit 5 minutes before using.
  • Drain the fried chicken tenders on a cooling rack so they stay crispy crunchy. Immediately sprinkle them with kosher salt too.
  • Fresh corn cut from the cob is what makes this recipe special. Stand the corn cob on its end in a large bowl. The bowl will help catch any stray kernels. Slice down to remove the kernels. When fresh corn is not in season, substitute a 16 ounce bag of frozen corn.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: entree
  • Method: pan fry and sauté
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 487
  • Sugar: 6.6 g
  • Sodium: 1196 mg
  • Fat: 7.4 g
  • Saturated Fat: 2.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.4 g
  • Fiber: 3.6 g
  • Protein: 81.6 g
  • Cholesterol: 172 mg