Blackened Chicken Tenders
The unbreaded cousin to the Best Chicken Tenders Ever. I wonder why Popeyes stopped calling them Naked Tenders.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 Tsp garlic powder
- 2 Tsp seasoned salt (to taste)
- 2 Tsp onion powder
- 1 Tbsp paprika
- 2 Tsp dark red chili powder
- 1 Tsp smoked paprika
- 1 Tsp black pepper (freshly cracked )
- 1/2 Tsp cayenne pepper (optional)
- 1/2 Tsp dried oregano
- 1/2 Tsp rubbed sage
- 1/4 Tsp dried thyme
- 1/8 Tsp granulated sugar
- 1 1/2 Lb chicken tenderloins (tendons removed)
- vegetable oil (for frying)
Instructions
- 1
At least 4 hours, preferably 8, before you start cooking, make your spice mix by whisking all the listed seasonings together in a small bowl. Toss the chicken tenderloins into a large mixing bowl or Ziploc bag, then pour in the seasoning mix. Work the seasoning into the chicken so each tender is heavily coated, no bare spots allowed! Cover and refrigerate until about 30 minutes before frying.
- 2
Fill a large pot halfway with vegetable oil—make sure it’s a pot with high sides since we’re deep-frying! Heat the oil to 360°F. If you don’t have a thermometer, check the post above the recipe for tips on how to gauge the oil temperature without one.
- 3
Carefully drop the seasoned tenders into the hot oil, as many as will fit without crowding. We want these tenders to dance around freely. Let them cook for about 7 minutes. They should be deeply browned and floating on the surface when ready (160-165°F internal temp is perfect). Once cooked, drain the tenders on a wire rack over a baking sheet and keep them warm in a 200°F oven while you fry up the rest. Dassit!