Blackened Chicken Strips on a Sheet Pan

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Blackened Chicken Strips on a Sheet Pan
  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 12×18-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).

Cook’s Notes:

If you wish to cut the “heat” level, use about one-half the amount of chili powder and eliminate the cayenne.

Chicken breasts may be used in this recipe by cutting them into long pieces about 1/2-inch thick. Cooking time may be longer.

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