By: AuthorJessica Halverstadt
Smothered in spices and perfectly cooked, blackened chicken tenders are quick and simple to prepare and bursting with flavor. Eat them as-is, on salad, or wrapped up in a tortilla! Naturally gluten-free and dairy-free.
Blackened Chicken Tenders
- Chicken tenderloins
- Unsalted butter or olive oil: If you opt to use butter, it should be unsalted and will need to be melted.
- Paprika: Preferably smoked.
- Dried oregano
- Dried thyme
- Garlic powder
- Ground black pepper
- Kosher salt
- Onion powder
- Ground white pepper: These blackened chicken strips will still taste amazing without the white pepper so no worries if you don’t have any.
- Cayenne pepper: Optional but recommended if you desire a little bit of heat.
How to make blackened chicken tenders (+ tips)
- Preheat your oven to 400 degrees.
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In a small bowl, combine the paprika, oregano, thyme, garlic powder, black pepper, salt, onion powder, white pepper, and cayenne pepper (optional).
- Drizzle the olive oil over the chicken tenderloins and rub it in. Then sprinkle with the spice mixture and rub it in.
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Heat a large cast-iron skillet over high heat until it begins to smoke. Add one tablespoon of olive oil and swirl/tilt the pan to coat the entire surface.
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Place the chicken in the skillet in a single layer and cook for 1-2 minutes until blackened then flip and cook for another 1-2 minutes until blackened.
- Transfer the skillet to the oven and bake for 5-10 minutes until cooked through to 165 degrees. I found that five minutes was just right. The amount of time it takes them to cook through is variably, however. I would recommend checking after five minutes and if needed, sticking the chicken back in the oven if not thoroughly cooked.
7. Remove from oven, gently tent with tinfoil, and rest for five minutes prior to serving.
