Pat tenders dry with paper towels — moisture prevents a good sear. Season generously on all sides with salt, pepper, and spices (paprika, garlic powder, onion powder; or Cajun seasoning and chili powder for heat). Toss with a small amount of oil to help seasoning stick and aid browning. Rest at room temperature a few minutes while the skillet heats so they cook evenly.

Heat a large skillet over medium-high heat with about 1 tablespoon of oil. Wait until the oil shimmers, then lay tenders in a single layer — don't crowd the pan, cook in batches if needed. Cook first side 5–6 minutes without moving. Flip when edges are opaque and the underside is deep golden-brown. Cook second side 4–6 minutes. Total time: 8–12 minutes depending on thickness. Optional: squeeze lemon juice after flipping, or add a pat of butter in the final minute and spoon it over the tenders. If the pan smokes heavily or the crust darkens too fast, reduce to medium.

Insert an instant-read thermometer into the thickest part — you need 165°F internal. The crust should be dark and crispy; no pink at the center when cut. Don't rely on color alone. Transfer to a plate and rest 2–3 minutes before serving. Cutting in too early lets the juices run out and dries the meat. Serve whole, sliced over salads, or in wraps.