Homemade Blackened Chicken Tenders

Course: Main Dish

Cuisine: American, Cajun, Creole

Prep Time: 5

Cook Time: 9

Rest Time: 5

Total Time: 19

Servings: servings

Calories: 314kcal

Author: Jazzmine Woodard

Easy, juicy blackened chicken made into finger food-friendly stips!

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Equipment

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.

Notes

Preparation

This cooking process can get smoky. Use the vent/fan feature above your stove or crack a window.

Removing the chicken tenders from the heat at 160 degrees allows them to come to 165 with residual or carryover heat, so you don't risk overcooked, tough chicken.

Modifications

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.

Follow the same cook time and temperature instructions to recreate this recipe on the grill.

Storage

To store, let the chicken come to room temperature, then refrigerate in an airtight container for up to four days.

To freeze, I recommend flash freezing the cooked 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!

Nutrition