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CookjngMama- Blacked Chicken Tenders
Kendyll Niquole

Blackened Chicken Tenders

These blackened chicken tenders are coated in a smoky, spicy seasoning blend and pan-seared until they develop a bold, flavorful crust. Served with a creamy homemade blackened ranch loaded with fresh herbs, they make a perfect high-protein meal, appetizer, or game-day snack.
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Prep Time 25 minutes
35 minutes
Total Time 1 hour
Servings: 5
Course: Appetizer, Main Course
Cuisine: American, Southern
Ingredients Method Video

Ingredients
  

  • 20 chicken tenderloins
  • blackened seasoning see recipe below (2 tbsp for ranch and remainder for chicken)
  • blacked Ranch see recipe below
  • vegetable Oil if frying
Blackened Seasoning
  • 3 tbsp Paprika Smoked
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Oregano Dried
  • 2 tsp Thyme Dried Baking & Spices
  • 1 1/2 tsp Black pepper Ground
  • 1 1/2 tbsp Brown sugar dark
  • 2 tsp Cayenne pepper
  • 1 tbsp Kosher salt
Blackened Ranch
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 lemon the juice
  • 2 tbsp blackened seasoning
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives diced
  • 2 tsp fresh dill chopped

Method
 

Make the Blackened Seasoning
  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, dark brown sugar, cayenne pepper, and kosher salt.
  2. Mix thoroughly until the seasoning is evenly blended.
  3. Set aside 2 tablespoons for the blackened ranch. The remaining seasoning mix will be used on the chicken.
Season the Chicken
  1. Pat the chicken tenderloins dry with paper towels to help the seasoning stick and promote better browning.
  2. Place the chicken in a large bowl and coat evenly with a few tablespoons of vegetable or olive oil and the remaining blackened seasoning, pressing the seasoning into the chicken so it adheres well on all sides.
Prepare the Blackened Ranch
  1. In a medium bowl, whisk together mayo, sour cream, and buttermilk until smooth and creamy.
  2. Add fresh lemon juice and 2 tablespoons of the blackened seasoning.
  3. Stir in the chopped parsley, chives, and dill.
  4. Mix until fully combined, then refrigerate while the chicken cooks to allow the flavors to develop. (For a thinner consistency, add water 1 tbsp at a time.)
Heat the Oil
  1. Pour enough vegetable oil into a large skillet to lightly coat the bottom.
  2. Heat the oil over medium-high heat until hot, about 2–3 minutes.
Cook the Chicken
  1. Add the seasoned chicken tenders to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
  2. Cook for about 3–4 minutes per side until the outside develops a dark, flavorful crust and the internal temperature reaches 165°F.
Rest & Serve
  1. Transfer the cooked chicken to a plate or wire rack and let rest for 2–3 minutes.
  2. Serve hot with the chilled blackened ranch for dipping.