These Blackened Chicken Tenders are coated with 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.
We love easy chicken recipes around here; fried, sautéed, broiled, baked and grilled. Lemon pepper chicken wings, Dutch oven chicken thighs and Chicken Stir Fry are some favorites that I make pretty often. But I hadn't made chicken tenders in YEARS because I can't stand the white connective tissue/tendon down the center. I had tried to remove it my way and wasted more chicken than was worth.
Well, you're never too old to learn new techniques. My husband experimented and now has became a tendon remover expert! But truly, I know I will be making them frequently.
Why this recipe is so good....
- Quick and easy - The preparation is really simple and the cooking time is under 10 minutes.
- Customize the seasonings - We are using Italian spices in the blackened seasoning for this recipe. You can easily change the spices as your preference.
- Serve the tenders as a part of a simple main course. I made some Charred Brussels Sprouts and long grain rice with it. I skipped the rice and had a salad. But there are many other ways to us chicken tenders. It's also perfect for meal prep. You can make a week's worth and use for lunches or freeze for later use.
Ingredients
You will need the following ingredients to make pan fried 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 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!
How to make Blackened Chicken Tenders
These are basic step-by-step directions. You will find the full instructions in the recipe card below.
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.
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.)
How should I serve the chicken strips?
Here are some ideas of ways to serve them:
- Serve with your favorite dipping sauce or try my sauces and dips that would be perfect; Red pepper sauce, Garlic Sauce, Lemon Aioli, or Baja Sauce.
- Sandwiches- and use different sauces or flavored mayonnaise.
- Add to a stir fry with favorite vegetables and a stir fry sauce.
- Put in a salad (my favorite is Chicken Caesar Salad)
- Add to a taco with your favorite toppings.
- Chop up leftover chicken strips and add to fried rice.
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.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
MORE CHICKEN RECIPES TO TRY:
Blackened Chicken Tenders
- 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 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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