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Blackened chicken tenders, rice, brussels sprouts on plate.

Blackened Chicken Tenders

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  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 3 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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.


Units Scale
  • 1 pound chicken tenders
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon chili powder


  1. Prepare tenders, removing the tendons as shown above in photos. Pat dry with paper towels.
  2. 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..
  3. Heat a large cast iron skillet or other large skillet over medium-hight heat.  Add butter and melt to coat bottom of pan.
  4. 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.
  5. Remove blackened tenders to a platter and serve with a chipotle mayonnaise dipping sauce if desired. 


* 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