Let me show you how simple it is to make authentic blackened chicken tenders that are juicy and full of flavor. This dish comes together in just a few minutes, and everybody always wants seconds, so it's perfect for a winning weeknight dinner!
And if you enjoy this recipe, you'll love my crispy baked chicken tenders, too!
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What is blackened chicken?
Blackened chicken is cooked in a combination of herbs and spices known as blackening seasoning and butter over high heat, usually in a cast iron skillet. This technique originated in Louisiana and gives the chicken a dark "blackened" look and a smoky crust without any burnt taste--when done right! Traditional spices for blackening dry rub include smoked paprika, garlic, thyme, cayenne, and more.
❤️ Why You'll Love this Recipe
Quick and Easy - From start to finish, you only need 20 minutes to pull off this recipe. And it comes together with just four everyday ingredients!
Amazing Flavor - The authentic blackened flavor is real here, so you'll taste smoky, spicy, herby, and savory notes with a lil' hint of buttery goodness.
Versatile - The ways to enjoy these tenders are nearly endless! Serve them with side dishes, lettuce wraps, in sandwiches--you get the idea. Check out the serving section below for plenty more dinner ideas.
👉🏾 We don't do boring chicken dinners around here. Check out my honey mustard chicken thighs, sesame chicken stir fry, crispy roasted lemon chicken, and Moroccan grilled chicken skewers next!
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What You'll Need for this Recipe
Chicken Tenderloins, of course! These are narrow strips of meat located near the chicken breasts that are tender, as the name implies. 😊 They cook quickly and come out nice and juicy.
Blackening Herbs and Spices, either combined in the proportions I listed for you in the recipe card below or from your favorite pre-made blackened chicken seasoning blend like Zatarain's.
Cooking Oil and Butter make for a stable cooking medium at high heat (which we're using here) with a touch of richness that really makes for the best blackened chicken recipe!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Chicken Cuts - You can also recreate this recipe with boneless skinless chicken breast or thighs. Just adjust the cooking time accordingly.
Cooking Oil - I like to use avocado oil for this recipe, but you can use another high-heat, neutral-tasting oil like grape seed oil with great results.
How to Make Blackened Chicken Tenders
- Step One: Pat the chicken dry on all sides. (Photo 1)
- Step Two: Mix up the seasoning then press it into all sides of the meat. (Photos 2 and 3)
- Step Three: Cook the tenders in melted butter and oil. (Photos 4 and 5)
- Step Four: Let them rest for a few minutes before serving. (Photo 6)
Pro Tip #1
Removing excess moisture from the surface of the tenders is crucial to helping the seasoning create a nice crust on the tenders. Don't skip this step!
Frequently Asked Questions
Let the chicken come to room temperature, then refrigerate in an airtight container for up to four days.
Yes. I recommend flash freezing room temperature blackened chicken tenders first on a sheet pan, then, once frozen, transferring into an airtight, freezer-safe container. They will keep for up to three months and won't stick together!
How to Serve
Temperature: Let the cooked tenders rest for about five minutes before cutting and/or serving them hot. This allows the juices inside to redistribute.
Pairings: When I said the possibilities are endless, I meant it! Pair them with quick-cooking vegetables like hot honey brussels sprouts or stewed tomatoes and okra, and a good starchy side dish like my yellow rice recipe, gooey baked mac & cheese, or crunchy sweet potato fries. You can also cut the tenders into bites and serve them over Caesar salad or mixed into Cajun pasta.
And they're juicy and flavorful all on their own, but if you want a dipping sauce, try my homemade ranch, Louisiana remoulade, or hibiscus BBQ!
Occasions: The quick cook time and high flavor payoff make these a weeknight dinner favorite, and you can use up leftover blackened chicken in lunchboxes. 😊
More Favorite Louisiana-Style Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this easy blackened chicken recipe soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Homemade Blackened Chicken Tenders
Equipment
- paper towels
- 1 spoon
Ingredients
For the Chicken Tenders
- 2 teaspoons unsalted butter
- 1 tablespoon avocado oil or oil of your choice (see notes)
- 2 pounds chicken tenderloins
For the Blackening Seasoning
- 1 ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt
- ½ teaspoon white pepper or black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground thyme or dried thyme
Instructions
- Prepare your Ingredients: Remove the chicken tenders from the refrigerator and set them out on the countertop so that they are less chilled by the time they start cooking. Add butter and avocado oil to cast-iron skillet over medium-high heat on the stovetop.1 tablespoon avocado oil, 2 teaspoons unsalted butter
- Make the Blackening Seasoning: Stir together all the spices until uniform. Set aside.2 teaspoons unsalted butter, 1 ½ teaspoon smoked paprika, 1 teaspoon fine sea salt, ½ teaspoon white pepper, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon ground thyme, 1 tablespoon avocado oil
- Use paper towels to pat both sides of each tender dry, then sprinkle and press the seasoning into the meat until they are all evenly coated.Removing excess moisture from the surface of the tenders is crucial to helping the seasoning create a nice crust on the tenders. Don't skip this step!2 pounds chicken tenderloins
- Cook the Chicken: Carefully tilt and swirl the skillet to coat the cooking surface in the heated fats. Working in batches, if needed, add the tenders to the skillet in a single layer, leaving at least one inch of space between each piece of chicken. Do not crowd the pan.
- Cook the tenders for 4-5 minutes or until blackened, then reduce heat to medium-low, and flip the tenders over and continue cooking for another 3-4 minutes or until internal temperature reaches 160 degrees Fahrenheit. Let the tenders rest for five minutes to allow the juices to redistribute before cutting or serving.
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