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Home » Recipes » Dry Rubs & Seasonings

Blackened Chicken Tenders (stovetop)

Published: Apr 17, 2022 · Modified: Dec 30, 2022 by Nicole B.

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15 minutes

These buttery, juicy and flavorful blackened chicken tenders are coated with a thick shell of delicious spices and seasonings and then fried in melted butter. They come together in a mere 15 minutes and are full of intense flavor from smoked hot paprika, ancho chili powder, thyme, oregano, black pepper, salt, garlic and onion powder. Eat them on sandwiches, salads or as a main course with fries or tater tots and scallion mayo.

Blackened chicken tenders on a plate.
Jump to:
  • What does blackened mean in cooking?
  • Why is it called blackened?
  • Ingredients for this recipe:
  • Ingredient notes:
  • How to make blackened chicken tenders:
  • How to serve:
  • How spicy are these tenders?
  • More delicious spiced chicken recipes:
  • Full Printable Recipe
  • Comments

What does blackened mean in cooking?

Blackening is a cooking technique with roots in New Orleans. Traditionally, blackening means to dip raw meat or seafood in melted butter and then in a spice mix before cooking it. The herbs and spices used for blackening are typical to Cajun and Creole cuisine. It’s the butter in combination with the spices that gives blackened food its unique and delicious flavor.

Why is it called blackened?

Because of the butter and the herbs and spices used, blackened meat and seafood looks dark and almost black after it’s been cooked. That’s where the term blackened comes from. It’s not to be confused with charred, which refers to food that has been slightly burned.

Ingredients for this recipe:

Ingredients for blackened chicken tenders on a table.
You need smoked hot paprika, thyme, ancho chili powder, salt, pepper, oregano, onion powder, garlic powder, butter and chicken tenderloins to make this recipe.

Ingredient notes:

  • I recommend hot smoked paprika (rather than sweet smoked paprika) for this recipe.

How to make blackened chicken tenders:

See full ingredients & instructions in the recipe card below!

Spice rub for blackened chicken tenders in a bowl.

Step 1. Mix spices and seasonings together in a bowl.

Chicken tenders dipped in spice rub and being fried in a cast iron pan.

Step 2. Sprinkle the spice blend onto a plate or pie plate, then roll the tenderloins in it, one by one, until evenly coated.

Step 3. Melt butter in a cast iron pan and slowly fry the chicken tenderloins in it. Serve immediately.

How to serve:

These tenderloins are best served immediately because that’s when they are the most buttery. They are great on salads, sandwiches or with fries or potato salad.

How spicy are these tenders?

These chicken tenders have a medium level of spiciness.

More delicious spiced chicken recipes:

  • Pulled chicken on a plate with pickles and buns.
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  • Fried breaded lemon pepper chicken breast with salad on a plate.
    Crispy Lemon Pepper Panko Chicken
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  • Mediterranean grilled chicken salad with sumac dressing on a plate.
    Ras el Hanout-Spiced Grilled Chicken Salad with Sumac Dressing
    Cook Time2 Hours 25 Minutes
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Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Blackened chicken tenders on a plate.

Blackened Chicken Tenders (stovetop)

The Spice Train
These blackened chicken tenders are buttery, tender and full of spicy deliciousness.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Cajun, Creole
Servings 2
Calories (estimated) 420 kcal

Equipment:

  • measuring spoons
  • knife and cutting board
  • mixing bowl
  • plate or pie plate
  • cast iron pan
  • kitchen tongs
  • digital meat thermometer (recommended)

Ingredients:
  

  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 1 ½ teaspoons ancho chili powder
  • 1 tablespoon smoked hot paprika*
  • 12 ounces (5 to 6) chicken tenderloins, tendons removed
  • 3 tablespoons unsalted butter

Instructions:
 

  • In a bowl, mix together oregano, thyme, salt, pepper, garlic powder, onion powder, ancho chili and paprika until well combined.
  • Sprinkle the seasoning onto a plate or a pie plate to have it spread out, then roll the chicken tenderloins in it, one by one, until each is well coated all around. Set aside.
  • Melt the butter in a cast iron pan on medium-high heat.
  • Add the tenderloins and fry slowly until the spice crust is dark brown and the internal temperature of the chicken has reached 165 degrees F. (3 to 4 minutes per side). Serve immediately.

Notes:

*I definitely recommend hot smoked paprika (not sweet) for this recipe.

Nutrition Information (Estimated):

Calories: 420kcalCarbohydrates: 5.4gProtein: 58.3gFat: 19.7gSaturated Fat: 11.1gCholesterol: 166mgSodium: 1437mgPotassium: 163mgFiber: 2.6gSugar: 1.1gCalcium: 40mgIron: 2mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: blackened chicken tenderloins, blackened chicken tenders

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