Sheet Pan Blackened Chicken Strips
Description
Use a sheet pan to make these quick and easy blackened chicken strips. Using a sheet pan makes it easy to cook large quantities all at once and you can switch up the spices to your liking.
Ingredients
•
1 tablespoon extra virgin olive oil, divided
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1 tablespoon chili powder, or to taste
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1 1/2 teaspoons paprika
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1 1/2 teaspoons smoked paprika
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1/4 teaspoon cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon dried oregano
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1/4 teaspoon garlic powder
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
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1 1/2 pounds chicken tenderloins
Directions
1
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.
2
Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
3
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.
4
Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
5
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).