Blackened Chicken Tenders
Servings 4 people
Ingredients
- 1 to 1½ pounds chicken tenders (about 8 tenders)
- 2-3 tablespoons cooking oil (I prefer canola or avocado oil for this recipe)
Blackening Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (use less or omit if you don't like too much spice)
Instructions
- Trim the tendon and any fat off of the chicken tenders and pat them dry with a paper towel.
- Mix the blackening seasonings together and sprinkle over both sides of the chicken tenders.
- Heat a skillet over medium heat (I used cast iron but non-stick will also work). Once hot, add in your cooking oil.
- Add the chicken tenders to the skillet and cook for about 4-5 minutes per side or until no longer pink in the center. (If you're using a meat thermometer, they should come to 165 in the center)
- Remove from the heat and let sit for 5 minutes before serving.