Blackened Chicken Tenders

a plate of chicken tenders ready to serve.

5 from 29 votes

Make blackened chicken tenders in just minutes! This easy blackened chicken recipe is bold, flavorful, and perfect for meal prep or weeknight dinners.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Dinner

Cuisine: American, Southern

Keyword: 30 minute meals, cajun chicken tenders, chicken tenders recipe, blackened chicken recipe, blackened chicken tenders

Servings:

Calories: 236kcal

Author: Renae Gerhardstein

Equipment

skillet
basting brush
tongs
instant-read cooking thermometer

Ingredients

Chicken Tenders

1½ pounds chicken tenders or tenderloins *See Notes
2 tablespoons unsalted butter

Cajun Seasoning

1 tablespoon smoked paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried oregano
½ - 1 teaspoon cayenne use less seasoning for milder spiciness
1 teaspoon dried thyme

Instructions

Place a cast iron skillet or other heavy bottomed pan over medium-high heat. Meanwhile, prepare the tenders with seasonings.
Using a basting brush, coat both sides of the chicken with melted butter. Season both sides generously with blackened seasoning. Alternatively, dip the chicken tenders into a bowl of melted butter, and then dredge through the seasonings.
When the pan is smoking hot, carefully arrange the tenders inside, avoiding over crowding them. If your skillet is less than 10-inches, you may need to cook in two batches.
Cook the tenders 3 minutes without moving them, until a flavorful crust forms on the bottom side.
Use tongs to carefully turn the strips over, and continue cooking for another 3-4 minutes.
Use an instant-read cooking thermometer to read the internal temperature at the thickest portion of one of the pieces. Remove from the pan when the internal temp is 163º F.
Transfer to a serving platter and let the meat rest for 2 minutes before serving.

Notes

Pat the chicken dry for the best crust – Before coating the tenders with the spice mix, use a paper towel to pat them dry. This helps the seasoning stick better and creates that perfect blackened crust when cooked.

Recipe Variations:

Make it kid-friendly: As-is, this meal is not very toddler-friendly. But, older kids and adults who like a little bit of spice will love the bold flavor of the blackened chicken strips. If you’ll be making this meal for younger kids, we suggest cooking their portion first, without any seasoning. Then, add the blackening spices to the remaining pieces and cook them up.
Spicy cajun: Add extra cayenne pepper and a pinch of red pepper flakes to the seasoning blend for a fiery kick. Serve with a side of remoulade sauce or spicy ranch for dipping.
Low-sodium: Reduce or omit the salt and replace it with a salt-free Cajun or blackening spice blend. Use fresh lemon juice after cooking to enhance the flavor without extra sodium.
Creamy twist: For a creamy, restaurant-style dish, slice the cooked tenders and toss them in a Cajun Alfredo sauce or a light garlic butter sauce. Serve over pasta, rice, or mashed potatoes for a comforting meal.

How to make chicken tenders from boneless, skinless breasts:

Slice the breast from top to bottom with a sharp knife into 2-inch strips. If the breasts are very large, slice them in half by placing your hand flat against the top of the chicken and carefully slicing horizontally through the chicken.

Storing and Reheating Instructions:

Let the leftovers cool completely, then place them in an airtight container and refrigerate for up to 3 days. To prevent them from getting soggy, store them on a paper towel inside the container to absorb excess moisture.
For the best texture, reheat them in the air fryer at 350°F for 3-5 minutes or in the oven at 375°F for 8-10 minutes. Avoid microwaving, as it can make them rubbery.

Nutrition