Blackened Chicken Tenders Recipe
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Spice things up in your kitchen with these blackened chicken tenders! These Cajun-inspired spicy chicken tenderloins take good old chicken tenders to the next level – they’re coated in flavorful blackened seasoning, seared in butter, then baked in the oven to crispy perfection. Who needs a boring, bland chicken dinner when you can have blackened chicken tenders?
Isn’t it amazing how a simple spice blend can transform plain meat into a downright amazing dish? I added blackening seasoning to pork chops to make blackened pork chops, which you all loved. This time, I’m bringing the magic to chicken tenders. With just the right mix of heat and flavor, these blackened chicken tenders deliver that perfect balance of spice and juiciness in every bite.
The outside develops a beautifully crisp, flavorful crust, while the inside stays incredibly juicy and tender. Despite its deep, dark color, blackened chicken isn’t burnt – it gets that bold look from the spice blend and the high-heat sear in butter. These tenders are perfect for weeknight dinners, meal prep, or game-day snacking. However you enjoy them, one thing’s for sure – this recipe is fire!
Table of Contents (click to view)
Why You’ll Love This Recipe
- Quick prep and cooking time: Prep for 10 minutes, cook for 10 – this dish is perfect for busy weeknights or meal prep.
- Easy, everyday ingredients: Make this delicious dish using easy-to-find ingredients, mostly dry pantry staples that you probably already have at home.
- Boldly-flavored, perfectly-spiced: The blackening spice blend creates a deep, smoky, and slightly spicy flavor that’s hard to resist.
- Naturally low-carb and keto-friendly: With no breading and just a flavorful spice rub, this recipe fits perfectly into low-carb and keto diets.
- Versatile: Serve it in wraps, salads, tacos, rice bowls, or on its own with your favorite sides.
- Freezer-friendly: Make ahead, store in the fridge, and enjoy later.
How to Make Blackened Chicken Tenders
Blackened chicken tenders come together in just 40 minutes, half of which is the chicken marinating in the fridge. Hands-on time is minimal, making it perfect for busy days when you need a flavorful snack or a quick, low-carb meal. Adjust the spice level to suit your taste – go for a mild kick if you’re feeding kids or a fiery punch if you’re enjoying them alone.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken tenders: I use boneless, skinless chicken tenders for this recipe. In a pinch, you can use chicken breast strips.
- Butter: Helps the spices stick to the chicken, creating the signature blackened crust.
- Blackening seasoning: Also called blackened seasoning, this bold spice blend is what gives the chicken its deep color and smoky, slightly spicy flavor. You can use ready-made blackened seasoning from the store, but I highly recommend making a homemade blend for the best flavor (ingredients below!).
DIY Blackened Seasoning
For this recipe, powdered herbs are preferred over whole ones because they give the best final texture and signature look.
- Smoked paprika
- Garlic powder
- Cayenne pepper
- Onion powder
- Oregano powder
- Brown sugar or keto sugar replacement
- Salt
- Black pepper
Step-By-Step Instructions
Only 4 simple steps come between you and this insanely good appetizer or dinner main. Simply make the blackening seasoning, coat the chicken and let marinate, give it a good sear, then finish baking in the oven. In just a little over 30 minutes, you’ll have an impressive dish to serve and enjoy.
Step 1: Make the spice blend
In a small bowl, mix together all the blackened seasoning ingredients until well combined. Set aside.
Step 2: Coat the chicken
Pat the chicken tenders dry with paper towels to remove excess moisture. Transfer them to a resealable plastic bag and sprinkle the seasoning over the meat. Seal closed and mix until the seasoning evenly coats the chicken. Let it sit in the refrigerator for 20 minutes and up to 24 hours.
This is a great stopping point if you’re meal-prepping. Pick up the recipe later before serving. You could also freeze the spice-coated chicken for up to three months and thaw it to cook later. Be sure to label and date the bag clearly to know what’s inside and how long it’s been in the freezer.
Step 3: Sear
Preheat the oven to 400 F.
Meanwhile, heat a large skillet or frying pan over high heat and add the butter, ½ tablespoon at a time. Once the butter is hot, add the seasoned chicken tenders in a single layer to the skillet. Sear for about 2 minutes per side, working in batches.
For a good sear, avoid moving the chicken and ensure the pan isn’t too crowded. Cooking time may vary depending on the thickness of your chicken tenders. Wipe the pan clean and repeat with the rest of the chicken tenders.
Step 4: Bake
Remove the blackened chicken tenders from the skillet and place them on the baking sheet. Bake in the oven for 8 minutes until the chicken reaches an internal temperature of 160 F.
Remove from the oven and rest for 5 to 10 minutes until the chicken has an internal temperature of 165 F.
Substitutions
Have a different ingredient on hand or just want to switch it up? Feel free to experiment with what you like. Here are some swaps to consider:
- Chicken tenders: You can also use skinless chicken breasts. Just slice the breast lengthwise into two-inch wide strips. You can also use boneless thighs for a juicier alternative.
- Butter: Substitute with avocado, coconut, or olive oil.
- Smoked paprika: Replace with sweet paprika, ground chili powder, or chipotle powder. In a pinch, use regular paprika, but you’ll miss out on the smokiness.
- Garlic powder: If garlic powder isn’t available, use ½ tablespoon of garlic paste. Note that this could alter the appearance and texture of the final product.
- Cayenne pepper: If you prefer milder heat, swap with chili powder or smoked paprika. For extra spice, add crushed red pepper flakes.
- Oregano powder: Substitute with dried oregano leaves, minced fresh oregano, dried thyme, or Italian seasoning.
- Brown sugar: No brown sugar? Use white or demerara sugar. Coconut sugar or honey powder also work well for a natural alternative. For a sugar-free option, try your favorite brown sugar replacement.
Expert Tips
- Use an instant-read thermometer: I recommend utilizing a quality instant-read thermometer – it will help make sure that the tenders are cooked to perfection without cutting into the meat.
- Go for a cast-iron skillet: A cast-iron pan retains heat better than a nonstick and gives the most gorgeous sear on meats, making sure that the tenders have an even, restaurant-quality blackened crust.
- Reduce the heat: Spicy food isn’t for everyone! If you have a sensitive stomach or are serving this dish to kids, cut back on cayenne or omit it altogether and opt for non-spicy alternatives.
- Make it sugar-free: Skip the brown sugar for a low-carb, sugar-free version while keeping all the bold flavors intact.
- Make a big batch of the seasoning: This versatile spice blend can be used on so many dishes – use it on different meats, tofu, white fish, shrimp, roasted veggies, and more!
- Pair with a cooling dip: The bold spices pair well with ranch, garlic aioli, cold crack dip, or Greek feta dip to balance the heat.
How to Store This Recipe
Transfer leftovers into an airtight container and store in the refrigerator for 5 to 6 days. Reheat in a covered pan over low heat. You can freeze both seasoned uncooked chicken tenders and cooked chicken tenders.
To cook raw, seasoned chicken tenders, thaw the chicken and proceed per the recipe instructions. Thaw frozen cooked chicken tenders overnight in the refrigerator before reheating.
What to Serve with Blackened Chicken Tenders
There are so many ways to enjoy these blackened chicken tenders. Here are my suggestions:
- As an appetizer: Serve with ketchup, mayo, or your favorite creamy dip. You can also chop it up and use it as a salad topping or serve with soups like pumpkin soup, beer cheese soup.
- As a dinner main: Serve with rice, over pasta or noodles, or with your favorite sides. We love them with cauliflower rice and low-carb pasta.
- Blackened chicken tacos: Use as a protein for tacos alongside sour cream, avocado slices, and salsa. It’s delicious with avocado salsa!
- Classic chicken sandwich: Blackened chicken tenders, lettuce leaves, pickles, and mayo in a toasted brioche bun makes a delicious blackened chicken sandwich.
More Easy Chicken Recipes To Try
- Parmesan chicken wings
- Keto chicken cordon bleu
- Keto alice springs chicken
- Keto chicken ala king
- Chicken feet adobo
If you make these blackened chicken tenders, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Blackened Chicken Tenders
Equipment
- 1 Resealable plastic bag
- 1 Shallow dish or bowl
- 1 Skillet
Ingredients
For the Blackened Seasoning:
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano powder
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken Tenders:
- 2 pounds boneless, skinless chicken tenders chicken breast strips
- 2 tablespoons butter
Instructions
- In a small bowl, mix together all the blackened seasoning ingredients until well combined. Set aside.
- Pat the chicken tenders dry with paper towels to remove excess moisture. Transfer them to a resealable plastic bag and sprinkle the seasoning over the meat. Seal closed and mix until the seasoning evenly coats the chicken.
- Let it sit in the refrigerator for 20 minutes and up to 24 hours
- Preheat the oven to 400 °F.
- Heat a large skillet or frying pan over high heat and add the butter, ½ tablespoon at a time. Once the butter is hot, add the seasoned chicken tenders in a single layer to the skillet. Sear for about 2 minutes per side, working in batches.
- Remove the blackened chicken tenders from the skillet and place them on the baking sheet. Bake in the oven for 8 minutes until the chicken reaches an internal temperature of 160 °F. Remove from the oven and rest for 5 to 10 minutes until the chicken has an internal temperature of 165 °F.
Notes
- Utilize a quality instant-read thermometer – it will help make sure that the tenders are cooked to perfection without cutting into the meat.
- A cast-iron pan retains heat better than nonstick and gives the most gorgeous sear on meats, making sure that the tenders have an even, restaurant-quality blackened crust.
- If you have a sensitive stomach or are serving this dish to kids, cut back on cayenne or omit it altogether and opt for non-spicy alternatives.
- Skip the brown sugar for a low-carb, sugar-free version while keeping all the bold flavors intact.
- This versatile spice blend can be used on so many dishes – use it on different meats, tofu, roasted veggies, and more!
- The bold spices pair well with ranch, garlic aioli, cold crack dip, or Greek feta dip to balance the heat.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
