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 aioli.
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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:
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!
Step 1. Mix spices and seasonings together in a bowl.
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:
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Full Printable Recipe
Blackened Chicken Tenders (stovetop)
Equipment:
- measuring spoons
- knife and cutting board
- mixing bowl
- plate or pie plate
- cast iron pan
- kitchen tongs
- 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:
Nutrition Information (Estimated):
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.
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