Juicy, Blackened Chicken Tenders

Hello, beautiful readers!  I’m so glad you’re here!  What better way to celebrate than to whip up a batch of Juicy Blackened Chicken Tenders! Agree? Agreed!

I know, I know, I’ve been away for awhile and I apologize for that, however, I have been working on a lot of exciting things that hopefully you will see very, very soon!

One of these “things” I’ve been into is the 21-day fix.  Why do you ask?  Because I needed a reboot. A reminder if you will of what it is to prepare meals and eat nutritiously. All things I am fully aware of but tend to forget in the busy day to day thing we all call life.

With that being said, this is a super quick post on blackened chicken tenders.  This recipe is inspired by my husband, who on the second day of my 21-day fix reset came home and wanted Chicken from a certain establishment who shares the same name with that beloved cartoon character who ate a lot of Spinach! I was distraught. Crying. I wanted fried chicken lol, HOWEVER, luckily, they had the most amazing blackened chicken tenders and I knew that I could make them just as, if not more amazing at home.

The spice mix : Measure out your spices and mix well. Place spice mixture in a pie tin, shallow dish or on a plate.

The Chicken:

Transfer your chicken from the brine mixture and place in a strainer to drain excess water. Gently rinse with cold water.

Season each piece of chicken in the spice mixture and set aside on a baking sheet.

Heat up cast iron skillet with 1 tsp of olive oil and place two to three tenders in at a time. Grill for 2 minutes per side just to soften the spices. I absolutely love my cast iron skillet.  The one I use is the Cuisinart 9.25″ Grill Pan .  This grill pan is cast iron, enamel coated and super affordable! While you are grilling your spices, preheat your oven to 350.

Place your grilled pieces on a lightly oiled baking sheet.  Once all tenders have been cooked, place baking sheet into the oven for 20-25 minutes.

Remove from oven and let rest for 10 minutes.  Serve with salad or over salad and enjoy!

Let me tell you (dramatic pause) These.are.amazing.! I must warn you that if you do not like spicy, I would cut down the cayenne pepper and the black pepper.  I have a very high heat tolerance and they were super SPICY; I LOVED it.  Besides, spice is good for the metabolism, right? Right.

So, that being said…..

Let’s get cooking!  I hope you enjoy these and let me know what you think!