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Blackened Chicken Strips Recipe

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4.2 from 13 reviews

This Blackened Chicken Strips recipe offers perfectly seasoned, juicy chicken tenders coated in a smoky, spicy blackening spice blend and seared to develop a flavorful crust. Cooked in a cast iron skillet and finished with a garlic butter sauté, these strips are delicious served on salads, with veggies, or as a tasty protein-packed snack.

Ingredients

Blackening Seasoning

  • 1 teaspoon smoked paprika
  • 1 teaspoon regular paprika
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon fresh cracked pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil

Main Ingredients

  • 2 pounds chicken tenders
  • 1 tablespoon avocado oil
  • 2 tablespoons unsalted butter (softened)
  • 1 clove garlic (minced)

Optional Garnishes

  • 1 lemon for serving
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Mix the Blackening Seasoning: In a small bowl, combine smoked paprika, regular paprika, salt, onion powder, garlic powder, cayenne pepper, cracked pepper, oregano, thyme, and basil. Stir well to create an even spice blend.
  2. Prepare the Chicken: Pat the chicken tenders dry thoroughly using paper towels to ensure a good sear. Optionally remove the tendon from the tenders for easier eating. Evenly coat the chicken tenders with the blackening seasoning on all sides. Heat a large cast iron skillet over medium-high heat until fully hot.
  3. Sear the Chicken: Add avocado oil to the hot skillet, swirling to coat the pan evenly. Place the seasoned chicken tenders in a single layer in the skillet. If all do not fit at once, cook in two batches. Cook each side for about 5 minutes until a blackened crust forms and the internal temperature reaches 165°F (75°C).
  4. Finish with Garlic Butter: Return all cooked tenders to the skillet. Add softened butter and minced garlic, sautéing the garlic until fragrant, about 1 minute. Toss the chicken tenders in the garlic butter to coat evenly, then remove from heat.
  5. Serve: Serve the blackened chicken strips warm as is, with fresh lemon wedges and chopped parsley if desired. They pair well with vegetables, salads, or as a dipping sauce accompaniment.

Notes

  • Removing the tendon from chicken tenders is optional but recommended for a better eating experience.
  • Use a cast iron skillet for best heat retention and a proper sear, which is essential for the blackened crust.
  • Cook chicken in batches if needed to avoid overcrowding the pan, which prevents proper searing.
  • Check doneness with a meat thermometer to ensure internal temperature reaches 165°F (75°C) for food safety.
  • The spice mix can be prepared ahead and stored in an airtight container for future use.

Find it online: https://simpleplatter.com/blackened-chicken-strips-recipe/