Blackened Chicken Tenders Recipes

COPYCAT POPEYES BLACKENED CHICKEN TENDERS RECIPE

Steps:

• In a large resealable bag, combine paprika, chili powder, Swerve brown sugar, pepper, and salt.
• Add chicken tenders. Shake until the chicken is completely coated in the seasoning.
• In a large nonstick skillet, heat olive oil over medium heat. Sauté chicken tenders 5-7 minutes or until browned and done. Remove tenders to a plate.
• Transfer the cooked chicken to a serving plate. Sprinkle with green onions, if desired.

BLACKENED CHICKEN STRIPS

Steps:

• Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
• Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

BLACKENED CHICKEN TENDERS

Steps:

• Melt the butter in a skillet over medium heat until the skillet is hot and the butter is bubbly. Prepare the chicken and seasonings while the butter and skillet are heating.
• Using a basting brush, coat the chicken tenderloins with olive oil on both sides or spray with oil. Mix together the Cajun seasoning. Generously sprinkle the blackened seasoning over both sides of the chicken tenders or dip the chicken tenders into the seasonings.
• Add the chicken breast tenders to the skillet, avoiding overcrowding. If your skillet is smaller, you may need to cook it in two batches.
• Let the chicken cook (without moving the chicken) for 3-4 minutes, until a browned crust forms on the chicken. Turn the chicken strips and cook another 3-4 minutes. Check the temperature of the chicken with an instant-read thermometer - 165º means it is done.

BLACKENED CHICKEN

Steps:

• Let the chicken come to room temperature before using.
• Cover chicken with butter until well coated.
• Heat a cast iron skillet over high heat until very hot.
• Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
• Immediately place the chicken pieces skin side down in the skillet to sear.
• Pour about 1 teaspoon of the butter on top.
• Cook about 2+ minutes, until a crust forms on the underside.
• Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
• Cook until just cooked through.

LOUISIANA STYLE BLACKENED CHICKEN

Steps:

• Preheat the oven to 200C/400 degrees F.
• In a large bowl, mix together all the blackening spices.
• Toss the chicken in the spices, making sure that each fillet is evenly coated.
• Heat a large heavy based frying pan over high heat until very hot.
• Add the oil and fry chicken fillets on each side.
• You want the chicken to fry quite fast so that you sear and roast the spices very well.
• Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
• When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
• Serve the chicken on a platter garnished with a few salad leaves.

SHEET PAN BLACKENED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
• Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
• Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
• Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
• Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).