Quick & Easy Blackened Chicken Tenders

Blackened chicken tenders are a perfect weeknight dish since they're full of flavor, fuss-free and easy to get on the table on fast.

We love these blackened chicken tenders for a number of reasons: they're packed with Cajun flavor, they're easy to prepare, quick to cook, and deliciously tender on the inside.

Blackened chicken is typically made with Cajun spices like paprika, garlic powder, onion powder, thyme, oregano and a touch of cayenne. This mix of spices produces boldly spiced chicken that's deliciously flavorful. It's not overly spicy nor is it spicy-hot. There is a little kick in terms of heat, but it's not overwhelming.

Since chicken tenderloins are smaller in size, they cook up fast when they're seared at medium-high heat. We sear for for a few minutes on each side until the internal temperature reaches 165 degrees F. The cooking time goes fast, so we recommend closely monitoring the chicken as it cooks and using a digital thermometer to check for doneness.

For best results, we remove the chewy chicken tendons before preparing. It's so simple to do and worth it for the tender strips of chicken.

More About Blackened Chicken

Blackened chicken is chicken that is coated in Cajun-inspired spices and then seared in a pan, which produces a darkened brown crust. The darkened exterior isn't burnt, nor should it taste burnt. The searing seals in the moisture and creates deliciously moist and tender chicken.

Ingredients

• Chicken tenderloins: Chicken tenderloins are narrow pieces of white chicken meat loosely connected to the chicken breast. They're more tender than chicken breast meat, and are the perfect size for tenders. Whenever you're buying chicken, be sure to buy organic or free-range chicken that is antibiotic-free and hormone-free. Also, look for air-chilled chicken, which means that after slaughtering, it was cooled in the open air as opposed to cold water. Air-chilled chicken retains more flavor than chicken that's been cooled in water.
• Paprika: You can use regular or smoked paprika depending on what you prefer or have in your cabinet. Regular paprika is a little sweeter, while smoked paprika is more smoky.
• Garlic and onion powder: These two powders are typically used in blackened seasoning, and we add in equal amounts.
• Thyme: Dried thyme and/or oregano are typically used in blackened seasoning and add a herbal and earthy flavor. We use one teaspoon of dried thyme but you could use oregano if you prefer.
• Cayenne pepper: We use ¼ teaspoon of cayenne for a little kick of heat, but if you're not looking for any kick, then you could skip. If you prefer more heat, then add a little more.
• Avocado oil: We recommend using avocado oil whenever cooking at higher temperatures.

How to Remove Tenderloin Tendons

Chicken tenderloins have a strong white string running through, which is a tendon. It's connective tissue that can be chewy and a bit tough to eat after cooking.

You don't have to remove it, but we prefer to do so since we don't like the rubbery aspect. Plus, it's so easy to do, especially with a fork and paper towel.

Here's a simple how-to video to view. Basically, you pull on the tendon using one hand and push against the tenderloin with a fork with the other hand. The paper towel is used so you can get a good grasp on the tendon. You'll pull the tendon through the prongs of the fork until it's out of the tenderloin. You'll do this for each tenderloin.

How to Make

STEP 1: Remove the tendon from each chicken tenderloin (optional; see video for instruction)

STEP 2:  Combine paprika, garlic powder, onion powder, thyme, cayenne and salt and pepper in wide, shallow bowl. Stir until well combined.

STEP 3: Dredge each tenderloin in the spice mixture to cover both sides. Shake off any excess mixture back into the bowl and place coated tenderloin on a separate plate.

STEP 4: Heat avocado oil in a large skillet over medium-high heat until just smoking. Add tenderloins to pan, ensuring enough space between each (you may need to cook in batches to avoid overcrowding pan). Press down on each tenderloin and cook, untouched, for 2 minutes. Flip the tenderloins with tongs and cook a little longer (time depends on size) until internal temperature reaches 165 degrees F. Remove from pan and let rest for 5 minutes. Serve.

Expert Tips

• Let the chicken tenderloins come to room temperature for about 20 minutes. This is done so the chicken cooks evenly.

• Remove the tendons from the chicken tenderloins as explained above. The tendon can make the chicken rubbery or tough to chew.

• Preheat the pan to medium-high heat until the oil just begins to smoke. Add the chicken and sear for about 2 minutes (or slightly less or more depending on size) per side, until browned. Turn down the heat to medium if overly browned.

• Use a digital thermometer to check the chicken for doneness. Remove chicken from pan as soon as internal temperature reads 165 degrees F.

• Place the cooked chicken on a plate and let rest for 5 minutes before serving.
  
• Store leftovers in a closed container in the refrigerator for up to 3 days. Reheat in the microwave.

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