Blackened Chicken Tenders Recipe

Ingredients

• 12 pieces Chicken Tenderloins (skinless, boneless; about 1.5 lb total)
• 2 tablespoons Peanut Oil (for pan‑frying; high smoke point)
• 2 tablespoons Blackening Seasoning Blend (store‑bought or homemade (paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt; optional 1 tsp cayenne for heat))
• 1 teaspoon Cayenne Pepper (optional, for extra heat)

Instructions

1. Prepare Seasoning

   If using a store‑bought blend, measure 2 Tbsp into a small bowl. If making your own, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and salt; add cayenne if you like heat.

   Time: PT2M

2. Coat Chicken

   Place the 12 tenderloins in a large mixing bowl, drizzle with 2 Tbsp peanut oil, and massage each piece until lightly coated. Sprinkle the blackening seasoning over the chicken and toss until every tenderloin is fully covered.

   Time: PT5M

3. Heat the Skillet

   Place a skillet over medium‑high heat and add a thin layer of peanut oil (about 1 tsp). Allow the oil to shimmer, about 30 seconds.

   Time: PT1M

   Temperature: Medium‑high

4. First Batch – Cook One Side

   Add six tenderloins to the skillet in a single layer. Cook for about 3 minutes without moving them, until the underside is dark brown and crisp.

   Time: PT3M

   Temperature: Medium‑high

5. Flip and Finish

   Using tongs, flip the chicken and cook the other side for another 3 minutes, or until the internal temperature reaches 165 °F (74 °C).

   Time: PT3M

   Temperature: Medium‑high

6. Rest and Repeat

   Transfer the cooked tenders to a plate to rest while you repeat steps 3‑5 with the remaining six pieces.

   Time: PT5M

7. Serve

   Arrange the blackened chicken tenders on a serving platter. Serve hot with your favorite dipping sauce or a simple lemon wedge.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g