Sheet Pan Blackened Chicken Strips

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 256 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 tablespoon chili powder, or to taste
• 1 tablespoon extra virgin olive oil, divided
• 0.25 teaspoon ground coriander
• 0.25 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 1.5 teaspoons smoked paprika
• 0.25 teaspoon cumin
• 1.5 teaspoons paprika
• 1.5 pounds chicken tenderloins

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.

Step 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).