½ - 1teaspooncayenneuse less seasoning for milder spiciness
1teaspoondried 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
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.