Blackened chicken tenders are a quick and flavorful way to get dinner on the table without a lot of fuss. Made with homemade blackening seasoning and cooked in a hot skillet, they get a delicious, savory crust while staying juicy inside. Serve them with your favorite dipping sauce, tuck them into wraps, or slice them over salads and rice bowls for an easy meal.
Blackened recipes have always been a favorite in my kitchen because they have so much flavor with very little fuss. Along with lots of blackened fish recipes like my Blackened Flounder; Blackened Steak and Blackened Pork Chops are family favorites. A good blend of spices, some oil, butter and a hot skillet is all you need. Since I've made so many blackened recipes over the years, I knew these chicken tenders deserved a spot on the blog too. They're quick, flavorful, and perfect for busy weeknights.
Recipe Highlights
How it's made: Chicken tenders are coated with homemade blackening seasoning, then quickly cooked in a hot skillet until juicy inside with a bold, flavorful crust.
- Prep time: 10 minutes
- Cook time: 7 minutes
- Yield: 3 servings
- Main ingredients: chicken tenders, homemade blackening seasoning- salt, black pepper, garlic, onion, chili powders, Italian seasoning, paprika, oil, butter
Ingredients
You will need the following ingredients to make blackened chicken tenderloins:
Ingredient Substitutions
- If you don't have chicken tenders, you can use sliced chicken breast. Choose breasts that aren't that thick, and cut in pieces that are approximately 1 inch wide and 4 inches long.
- You can change up the seasonings used. The grocery stores are filled with many different spices. But you can easily make your own seasoning blend if you use those flavors frequently. Try:
- Jerk seasoning - allspice, cinnamon, garlic powder, cayenne pepper, thyme
- Cajun seasoning - chili powder, cumin, paprika, garlic, onion powder, garlic
- Middle Eastern - cumin, coriander, tumeric
- Asian - ginger, garlic, lemon grass, chili powder
- Lemon Pepper - lemon zest, garlic, black pepper
How to make Blackened Chicken Tenders
Step 4: Stir the spices into a large bowl. Rub oil on chicken and put into bowl, stirring to coat.
Step 5: Heat a large skillet over medium-high heat. Add butter to melt in pan. Add the seasoned tenders to pan and let cook for 3-4 minutes.
Step 6: Slide spatula under the tenders and flip to other side. Cook until the internal temperature on a meat thermometer registers 165°F.
How to remove tendon from chicken breast tenderloin?
Step 1: Using a small piece of paper towel, grab the top of the tendon and hold it in one hand. Take a fork and put the tendon between one of the tines of the fork.
Step 2: Slowly pull the tendon away from the chicken strip. If it resists, try turning the fork over and pull the tendon through the tine of the fork.
Step 3: There you have it! No tendon and minimal waste!
Recipe Tips
- Choose chicken tenders that are similar size to ensure even cooking.
- Also preheat the skillet until very hot. This will help the chicken sear and be easily flipped.
- Lay the tenders in a single layer in the pan. Make multiple batches if you are cooking a large amount. (Keep the cooked tenders on a paper towel lined plate and cover with foil.)
What to Serve With Blackened Chicken Tenders
Blackened chicken tenders are full of bold flavor on their own, but they're even better with a great dipping sauce. If you enjoy adding a little something extra, here are a few favorites from my kitchen:
- Garlic Sauce for creamy, savory flavor
- Red Pepper Sauce if you want something a little smoky and bold
- Cajun Sauce for even more Louisiana-inspired flavor
- Sriracha Sauce if you like extra heat
- Lemon Aioli for a bright, creamy contrast
- Baja Sauce for a tangy, slightly spicy option
These chicken tenders also work well in wraps and added to rice bowls, Leftover chicken is great sliced into wraps or sandwiches for an easy lunch. It would also be perfect in my Julienne Salad or served alongside roasted potatoes, fries, or simple vegetables for an easy dinner.
Frequently Asked Questions
Can you eat the tendon in chicken tenders?
It is a personal preference, but yes the the tendon in chicken tenderloins are edible. But many choose to either remove it or eat around them since they are tough and chewy.
Can I use chicken breasts instead of tenders?
Yes, buy boneless, skinless breast that are about ½ inch thick and similar in size. Cut them into strips about 1 inch wide by 4 inches long. The cooking time may vary due to size and thickness.
Why is my seasoning coating soggy?
The coating on the tenders can become soggy is the chicken is too wet before it's placed in the pan. Always pat dry with paper towel then coat with seasoning.
Also, make sure tenders are in a single layer in a hot pan, slightly spaced apart. If the chicken is too close together, it may steam instead of blackening.
Storage & Reheating
Store leftover blackened chicken tenders in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container for up to 3 months. I usually also wrap in food safe plastic wrap or foil to prevent freezer burn. Defrost in the refrigerator overnight.
To reheat, warm them gently in a skillet over medium-low heat or in a 300°F oven until heated through. Microwaving works too, but the crust won't stay quite as crisp.
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MORE CHICKEN RECIPES TO TRY:
Blackened Chicken Tenders with Homemade Seasoning
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
These Blackened Chicken Tenders are coated with homemade seasonings that are savory, smoky and slightly spicy and quickly browned in a skillet on the stovetop. You will learn an easy technique to remove the tendon. And with a long list of suggestions, you will never run out of ideas of what to do with these tasty chicken strips.
Ingredients
- 1 pound chicken tenders
- 2 teaspoons olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
Instructions
- Prepare tenders, removing the tendons as shown above in photos. Pat dry with paper towels.
- Combine seasonings in a large bowl. Rub oil over chicken and place in bowl. Stir to coat the chicken, pressing the dry rub onto both sides..
- Heat a large cast iron skillet or other large skillet over medium-hight heat. Add butter and melt to coat bottom of pan.
- Place chicken tenders in the hot skillet and cook for 3 minutes. If pan is smoking or chicken is browning too much, turn heat down to low-medium. Slide a metal spatula under the chicken and flip to other side. If chicken doesn't easily loosen from pan, let it cook another minute and try again. * Continue cooking chicken for another 2-3 minutes or until an internal meat thermometer registers 165°F.
- Remove blackened tenders to a platter and serve with a chipotle mayonnaise dipping sauce if desired.
Notes
* Lay the tenders in a single layer in the pan. Make multiple batches if you are cooking a large amount. (Keep the cooked tenders on a paper towel lined plate and cover with foil.)
*Adding more butter or oil to pan won't help loosen the chicken. It needs a very hot pan and butter coating to allow the chicken to get a browned sear on it. Then it will loosen when it is ready to flip over.
*To avoid soggy coating, make sure chicken is dry before adding oil and spices. And don't crowd the skillet.
*The recipe allows for 2 tenders per serving. Serve more or less as you prefer. Double or triple the recipe for larger servings.
*Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop on low heat until hot. Or use them cold in salads and tacos. Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator.
*Nutrition is an estimate from Nutrifox.com
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