Blackened Chicken Strips Recipe

Up close blackened chicken tenders topped with parsley and garlic butter.

This blackened chicken tenderloins recipe is easy to make and ready in under 30 minutes! Serve these spicy homemade blackened chicken tenders as a main course with dipping sauces or with your favorite sides.

Course Main Course

Cuisine American, Cajun

Keyword blackened, blackening seasoning, chicken, chicken tenders

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 232kcal

Author Lauren LeBlanc

Equipment

Large cast iron skillet
Tongs
Paper towels
cutting board
Knife
silicone tongs
Leave in meat thermometer optional
Garlic press optional

Ingredients

Blackening seasoning

1 teaspoon smoked paprika
1 teaspoon regular paprika
1 teaspoon salt
½ teaspoons onion powder
½ teaspoons garlic powder
¾ teaspoons cayenne pepper
½ teaspoon fresh cracked pepper
¼ teaspoons dried oregano
¼ teaspoons dried thyme
¼ teaspoon dried basil

For the chicken

2 pounds chicken tenders
1 tablespoon avocado oil
2 tablespoons unsalted butter softened
1 clove garlic minced
1 lemon for serving optional
1 fresh parsley finely chopped for serving optional

Instructions

MIX: Combine all ingredients for the blackening seasoning together in a small bowl and mix well.
PREP: Pat chicken tenders dry with a paper towel. Removing the tendon is optional, see note. Season the chicken tenders evenly. Heat a large cast iron skillet over medium-high heat.
SEAR: Once the pan is fully heated, add avocado oil and swirl to coat. Add the seasoned chicken tenders to the skillet in a single layer. If they all don’t fit in the pan at once, do 2 batches. Cook tenders for 5 minutes on each side, until the internal temperature reaches 165°F (75°C), and the outside has a blackened crust.
FINISH: When all tenders are cooked, add them back in the pan with butter and garlic. Sauté garlic until fragrant, about 1 minute. Toss tenders in garlic butter, and remove from heat.
SERVE: Serve chicken warm with veggies, on a salad, or with dipping sauce.

Notes

How to remove tendon from chicken tender: Grab the tendon with a paper towel and put the tines of a fork around the tendon. Pull the tendon out with the fork holding back the chicken tender.
To easily halve this recipe, make the full blackening seasoning recipe, then use half. It’s much easier than trying to half each individual amount. Then you will have some already made for next time!
How to store leftovers: Store leftover blackened chicken tenders in an airtight container in the refrigerator for 3-4 days.
How to freeze: Freeze cooked chicken in an airtight container for 3-4 months.
How to reheat chicken breasts: For best results, reheat chicken in a hot skillet. Preheat a skillet over medium-high heat and add chicken tenders. Cook for 1-2 minutes until chicken is warmed through, stirring occasionally. You can also reheat in the microwave for about 1 minute. Be careful not to overcook.
Make ahead: You can prepare the blackened seasoning a few days in advance to save time. Season chicken with blackened seasoning the night before. Pat dry with paper towels before cooking, as the seasoning will cause some moisture to form on the chicken.

Nutrition