Easy Blackened Chicken Tenderloins Recipes

COPYCAT POPEYES BLACKENED CHICKEN TENDERS RECIPE

Steps:

• In a large resealable bag, combine paprika, chili powder, Swerve brown sugar, pepper, and salt.
• Add chicken tenders. Shake until the chicken is completely coated in the seasoning.
• In a large nonstick skillet, heat olive oil over medium heat. Sauté chicken tenders 5-7 minutes or until browned and done. Remove tenders to a plate.
• Transfer the cooked chicken to a serving plate. Sprinkle with green onions, if desired.

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 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.

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.

SHEET PAN BLACKENED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
• Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
• Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
• Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
• Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).