Print

Popeyes Blackened Chicken Tenders

Popeyes Blackened Chicken Tenders - recipe card
Print Recipe

These copycat blackened chicken tenders deliver juicy, perfectly seasoned meat with a dark, spicy crust. The bold blend of paprika, cayenne, and garlic creates that signature Popeyes flavor, while a quick pan-sear locks in moisture and adds a satisfying crunch.

Ingredients

Scale
  • 1 1/2 lb chicken breast tenders (about 8–10 tenders)
  • 2 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/4 tsp kosher salt
  • 3 tbsp canola oil (for pan-searing)

Instructions

  1. Pat the chicken tenders dry with paper towels. This removes excess moisture, ensuring the seasonings adhere properly and the surface sears rather than steams.
  2. In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper, and kosher salt. Mix well until evenly distributed.
  3. Sprinkle the spice mixture evenly over both sides of each chicken tender, pressing gently to help the coating stick. For best flavor, let the seasoned tenders sit at room temperature for 10 minutes.
  4. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the canola oil and swirl to coat the bottom. Wait until the oil shimmers and just begins to smoke, which indicates the pan is hot enough for a proper crust.
  5. Carefully place the chicken tenders in the skillet in a single layer, leaving space between each piece. Do not overcrowd — if needed, work in batches to maintain a high heat and avoid steaming.
  6. Cook the tenders without moving them for 3-4 minutes. The edges will look opaque and the bottom should develop a dark, charred crust. Use tongs to lift one edge to check for a deep golden-brown color.
  7. Flip each tender using tongs. Cook for another 3-4 minutes until the second side is equally dark and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part.
  8. Transfer the cooked tenders to a clean plate and let them rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist and tender when you bite into it.
  9. If you prefer an oven finish, preheat your oven to 375°F (190°C) before starting. After searing on the stovetop for 2 minutes per side, place the skillet in the oven for 5-7 minutes until the internal temperature reaches 165°F (74°C).
  10. Serve immediately while hot. These tenders are excellent with a side of ranch, honey mustard, or hot sauce for dipping.

Notes

Store leftover blackened chicken tenders in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, place the tenders on a baking sheet in a preheated 350°F (175°C) oven for 8-10 minutes, or under a broiler for 2-3 minutes to crisp up the exterior. For quick reheating, an air fryer at 375°F (190°C) for 4-5 minutes works well. Avoid microwaving, as it will make the crust soggy.

Nutrition

Keywords: Popeyes blackened tenders, blackened chicken tenders, Cajun chicken, spicy chicken tenders, copycat Popeyes, quick chicken dinner, blackened seasoning, pan-seared chicken, high-protein meal, weeknight dinner

Find it online: https://copycatkitchenco.com/popeyes-blackened-chicken-tenders/