Chili-Rubbed Chicken Tenders

Recipe Directions

3 tablespoons chili powder
3 tablespoons light brown sugar
3/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or more to taste, optional*
1 teaspoon vegetable oil
1 1/3 pound chicken tenders

Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.

Heat the oil in a 12-inch skillet over medium heat. Press each chicken tender into spice mixture on both sides so mixture adheres to chicken and place in skillet. Discard remaining spice mixture. Cook chicken until no longer pink inside, about 3 minutes on each side. Serve immediately.

* Cooking Notes

Cayenne pepper can be omitted if serving children.