Easy Blackened Chicken Tenderloins Recipes

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

EASY BLACKENED CHICKEN TENDERLOINS

Steps:

• Trim tenderloins of any weird stuff and pat dry. Combine all spices in a small bowl.
• Heat a large cast iron pan (or grill) over high heat. Spray with a mist of olive oil and let it get nice and hot. Sprinkle the rub liberally over the tops of the tenderloins and place in a single layer in the hot pan, seasoned side down. Let them sit, undisturbed for 2 minutes. Sprinkle remaining seasoning over the unseasoned side. It should be a liberal coating of spices!
• Flip chicken and cook for just one minute or until done. Turn off the heat and remove chicken and place on a plate tented with foil. Let it rest for 5 minutes and then enjoy!

BLACKENED CHICKEN TENDERS

Steps:

• Melt the butter in a skillet over medium heat until the skillet is hot and the butter is bubbly. Prepare the chicken and seasonings while the butter and skillet are heating.
• Using a basting brush, coat the chicken tenderloins with olive oil on both sides or spray with oil. Mix together the Cajun seasoning. Generously sprinkle the blackened seasoning over both sides of the chicken tenders or dip the chicken tenders into the seasonings.
• Add the chicken breast tenders to the skillet, avoiding overcrowding. If your skillet is smaller, you may need to cook it in two batches.
• Let the chicken cook (without moving the chicken) for 3-4 minutes, until a browned crust forms on the chicken. Turn the chicken strips and cook another 3-4 minutes. Check the temperature of the chicken with an instant-read thermometer - 165º means it is done.

BLACKENED CHICKEN TENDERS RECIPE

Steps:

• Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, salt, and cayenne pepper (optional) and mix.
• Lay the chicken tenders flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
• Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
• Once the butter is melted and starting to brown, but not smoke, put the chicken flat in the skillet. Do not crowd the skillet. Cook the chicken in batches if necessary.
• Let the chicken cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2 minutes on the other side. Then reduce heat to low, cover the pan and continue to cook until the chicken reaches an internal temp of 165˚F (about 1-2 more minutes.)
• Remove the chicken from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or freshly squeezed lemon if desired.

EASY BLACKENED CHICKEN TENDERS

Steps:

• Place the smoked paprika, cumin, garlic powder, oregano, onion powder, salt, pepper and cayenne pepper in a shallow bowl or dish. Pat the chicken tenders dry with paper towels and spread the avocado oil or butter on top.
• Dip each piece of chicken into the seasoning and push down to create a thick, even coat across the chicken on both sides.
• Heat a large heavy-bottomed skillet or cast-iron skillet over medium-high heat and brush lightly with the same butter or oil used to coat the chicken. You'l know the pan is hot enough when a drop of water sizzles on the surface.
• Place the chicken tenders onto the hot skillet and cook for 2-3 minutes without moving to create a blackened crust. Flip the chicken over and cook for another 2-3 minutes, until the internal temperature reaches 165°F. You may need to work in two batches so you don't overcrowd the pan and cause the tenders to steam. If there are any browned or burned bits in the bottom of the pan, wipe them down with a paper towel between batches and add more oil before cooking.

BLACKENED CHICKEN STRIPS

Steps:

• Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
• Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.