Popeyes Blackened Chicken Tenders

Author: Jessica Haggard

Make your own version of the famous Cajun-inspired spicy chicken tenderloins at Popeyes. With easy-to-find ingredients and less than an hour of prep and cook time, you'll have a hearty filling meal that will surely be a hit to everyone.

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Prep Time 10

Cook Time 10

Marinate Time 20

Total Time 40

Course Appetizer, Dinner

Cuisine American

Servings

Calories 218 kcal

Equipment

1 Resealable plastic bag
1 Shallow dish or bowl
1 Skillet

Ingredients

1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon oregano powder
1 teaspoon brown sugar
1 teaspoon salt
½ teaspoon black pepper
2 pounds boneless, skinless chicken tenders or chicken breast strips
2 tablespoons butter

Instructions

In a small bowl, mix together all the blackened seasoning ingredients until well combined. Set aside.
Pat the chicken tenders dry with paper towels to remove excess moisture. Transfer them to a resealable plastic bag and sprinkle the seasoning over the meat. Seal closed and mix until the seasoning evenly coats the chicken.
Let it sit in the refrigerator for 20 minutes or up to 24 hours
Preheat the oven to 400F.
Heat a large skillet or frying pan over high heat and add the butter, ½ tablespoon at a time.
Once the butter is hot, add the seasoned chicken tenders in a single layer to the skillet. Sear for about 2 minutes per side, working in batches.
Remove the blackened chicken tenders from the skillet and place them on the baking sheet.
Bake in the oven for 8 minutes until the chicken reaches an internal temperature of 160F.
Remove from the oven and rest for 5 to 10 minutes until the chicken has an internal temperature of 165F.

Notes

Taste and adjust! I always recommend tasting while cooking so you can get to know the dish and adjust the seasoning as you like best.
Instant-read thermometer - I highly recommend buying a quality instant-read thermometer. This has saved so many dinners of mine because it can tell me the internal temperature with just a simple poke and saves me the trouble of cutting the meat open early and seeing it’s still undercooked (or worse, already overcooked!).
Cast iron pan - It is cheaper than a nonstick pan( in the long run) and gives the most gorgeous sear on meats. Plus, it’s a free source of iron in your diet.To find alternate ingredient suggestions, visit the section called Ingredient Substitutions above.

Serve: Serve on a toasted tortilla with sour cream, salsa, and slices of avocado. Another great option is to make a classic fried chicken sandwich with spicy mayonnaise and a brioche bun. Or serve it as an appetizer with a spicy sauce.

Store: Keep it in an airtight container in the refrigerator for five to six days.

Nutrition

Calories: 218kcalCarbohydrates: 3gProtein: 33gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 107mgSodium: 595mgPotassium: 616mgFiber: 1gSugar: 1gVitamin A: 882IUVitamin C: 2mgCalcium: 21mgIron: 1mg

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