These easy Blackened Chicken Tenders are juicy and tender, but what really makes them a standout is the spicy, flavorful blend of blackened seasoning mix!
Whether you use my blackened seasoning mix, or toss on some taco seasoning, this is my go-to guide on how to make chicken tenders without breading. ENJOY.
Aimee’s Recipe Notes
- Taste & Texture: These blackened chicken tenders are bold, smoky, and spicy with a slight tang from fresh lemon juice. The chicken is juicy with a perfectly seared crust from the seasoning blend.
- Ease of Making: Super simple! You only need a few pantry spices, chicken tenderloins, and a quick sear in a skillet for a flavorful dinner in minutes.
- Cooking Method: Pan-seared on the stovetop for a fast and even cook. Can also be grilled!
- Top Tip: Don’t overcrowd the pan! Cook the chicken in batches if needed, ensuring each tender has contact with the skillet for the best crust. A squeeze of lemon at the end balances the spices beautifully.
“Blackened” isn’t always the best thing when it comes to cooking, but recipes using blackened seasoning are the exception!
The name is a little bit deceptive. These Blackened Chicken Tenders aren’t blackened to a crisp (or burnt), it’s just perfectly seasoned!
The blackened seasoning forms a crust on the chicken tenders, with paprika, garlic powder, onion powder, cumin, cayenne pepper, Italian seasoning, and black pepper to make them flavorful and spicy.
- These blackened chicken tenders are full of Cajun flavor. If you love Cajun Chicken Pasta, you’ll appreciate this recipe too!
- Chicken tenders are super versatile. You can have them as a main dish, slice them up for a a salad, or even use them as a game day appetizer.
- This recipe is a cinch to make with simple ingredients you probably already have in your pantry.
For another easy chicken recipe, try my Instant Pot Chicken Adobo. These Crockpot Chicken Fajitas are a crowd-pleaser too!
Just a Handful of Ingredients
The full ingredient measurements are in the recipe card at the bottom of the post, but here are some highlights.
- Blackened seasoning – Use my recipe for blackened spice mix. It’s made with garlic powder, onion powder, paprika, cumin, kosher salt, black pepper, Italian seasoning, and cayenne pepper. Some grocery stores sell blends as well.
- Chicken tenderloins – These are also sold as chicken tenders.
- Olive oil – This helps the blackened seasoning stick to the chicken.
- Lemon – Using fresh lemon juice is important!
How to Make Blackened Chicken Tenders
Mix the seasoning: Whisk together the blackened seasoning in a shallow bowl.
Coat the chicken: Brush the chicken tenders with oil, then coat both sides in the seasoning.
Cook the chicken: Add the olive oil to a large skillet set over medium-high heat. Cook the chicken tenders for about 3 to 4 minutes per side.
Serve: Squeeze the lemon juice over the chicken and serve.
Tips and Tricks
- To make sure your blackened chicken tenders are perfectly cooked—and not over-cooked—use a meat thermometer to check for doneness. Chicken is safe to eat when it reaches 165ºF.
- Don’t crowd the chicken or it will steam instead of getting that nice blackening. Instead, cook the chicken tenders in batches if they don’t fit in the skillet all at once.
- Use a cast-iron skillet if you have one. It distributes heat evenly and is perfect for getting that nice charred crust!
- Refrigerate leftover blackened chicken tenders in airtight container for up to 3 days.
Serving Suggestions
I like to serve this recipe with homemade ranch dressing to cool things down or BBQ sauce for some sweet-smoky flavor.
You can also slice up the chicken and serve it over pasta with homemade Alfredo sauce.
Easy Dinner Recipes
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Blackened Chicken Tenders Recipe
Ingredients
- 2 teaspoons garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 1 ½ teaspoons Italian seasoning
- 2 pounds chicken tenderloins
- 3 Tablespoons olive oil, divided
- ½ lemon, juiced
Instructions
- In a small, shallow bowl, combine the garlic powder, onion powder, paprika, cumin, salt, pepper, cayenne, and Italian seasoning. Set aside.
- Brush chicken tenders with olive oil, then dip into the bowl of seasoning, coating generously on both sides. Repeat for the remaining chicken tenders. You will use about half of the olive oil.
- Heat a large skillet over medium-high heat. Add the remaining olive oil to the skillet. Cook chicken tenders for about 3-4 minutes, per side. Flip only once. Squeeze lemon juice over hot chicken.
Notes
- Use a meat thermometer to make sure the internal temperature of your chicken is 165 degrees F.
- You may need to cook the chicken in two batches if your skillet is too small.
- Serve chicken with homemade ranch dressing or bbq sauce!
- Also delicious when paired with my homemade alfredo sauce and some pasta!
- Store leftover chicken in airtight container in the refrigerator for up to 3 days.
