In my hometown there’s a restaurant called The Backroom, known for its broiled chicken tenders. They are legendary. And tonight, I made a super-simple imitation of them. Mr. O says they’re one of the best things I ever made.
I didn’t actually set out to make a copy… it was just a happy accident. I love those!
Lay out the tenders (or nuggets) out to cover the bottom of a baking pan. Choose a pan small enough so there’s no space between the chicken. You want some overlap of edges, but not piles of chicken.
Place butter on top of the chicken in 1 tbsp squares. Drizzle terriyaki sauce over the top. You can also top with garlic or garlic powder. I have made this with about 1/3 of the butter (4 tsp instead of tbsp) and it came out fine… not quite as savory, but still delicious.
Bake at 350º for 30-40 minutes (depending on the cut of the chicken). Remove from the oven and separate the chicken. You want them to be separate before broiling or they’ll come out all stuck together. Stir the sauce to mix the butter in and make sure all the chicken is covered.
Place the pan under the broiler for 3-5 minutes until you see the sauce start to carmelize. It will get all bubbly and thicken over the tops of the chicken.
Serve with your favorite sides. I like to pour some of the sauce over the plate, or use it to make fried rice.
- 1 lb chicken tenders
- 1 cup teriyaki sauce
- 4 tbsp butter
- garlic/ garlic powder to taste (optional)
- Preheat the oven to 350.
- Arrange the tenders in a 9 x 9 baking pan. There will be some overlap.
- Cut the butter into 4 1-tbsp chunks and place them on the chicken, spread out.
- Pour the teriyaki sauce over the chicken and butter. Top with garlic or garlic powder, if desired.
- Bake for 30-40 minutes until the chicken is cooked through and the sauce is bubbling.
- Remove from the oven and separate the tenders gently. I like to use a spoon.
- Turn on the broiler.
- Stir the liquid in the pan and recoat the chicken.
- Cook under the broiler for 3-5 minutes.
Side note: Since teriyaki sauce is pretty salty, so you probably don’t need to salt your rice water.