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Blackened chicken tenders with a crispy coating, one dipped in a bowl of creamy white sauce garnished with herbs.
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5 from 1 vote

Easy Blackened Chicken Tenders

Spice things up in your kitchen with these blackened chicken tenders! Perfectly seasoned with a smoky, spicy blend and cooked to juicy perfection, these tenders are a must-try for anyone who loves a little heat. Prep for 10 minutes, cook for 10 - hands on time is minimal, making it perfect for busy days when you need a flavorful snack or a quick delicious dinner.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time40 minutes
Total Time1 hour
Course: Appetizers, Dinner
Cuisine: American
Keyword: blackened chicken tenders
Servings: 6 chicken tenders
Calories: 218kcal
Author: Jessica Haggard

Equipment

  • 1 Resealable plastic bag
  • 1 Shallow dish or bowl
  • 1 Skillet

Ingredients

For the Blackened Seasoning:

For the Chicken Tenders:

  • 2 pounds boneless, skinless chicken tenders chicken breast strips
  • 2 tablespoons butter
US Customary - Metric

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.
Serve: Serve with a dip, on top of a light salad, or with a soup. For a heartier meal, with rice, over pasta or noodles, or with your favorite sides. Use in sandwiches, wraps, or tacos.
Store: Transfer leftovers into an airtight container and store in the refrigerator for 5 to 6 days, or in the freezer for up to 1 month. Reheat in a covered pan over low heat. Thaw frozen cooked chicken tenders overnight in the refrigerator before reheating.

Nutrition

Calories: 218kcal | Carbohydrates: 3g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Sodium: 595mg | Fiber: 1g | Net Carbohydrates: 2g
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