SHEET PAN BLACKENED CHICKEN STRIPS

Sheet Pan Blackened Chicken Strips image

I really love the convenience of cooking in the oven on a sheet pan, since you can do a larger quantity than in a skillet, and there is a lot less mess. These tasty, versatile chicken strips have no breading, so they are compliant for many different eating plans. With lots of fragrant spices and a personalized "heat" level, you can serve them with a dip as an appetizer, add some toppings and wrap in a flat-bread or tortilla, or serve in a toasted roll with remoulade for a taste of New Orleans. Coming in well under 30 minutes, they make a delicious addition to any meal.

Provided by Bibi

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 25m

Yield 4

Number Of Ingredients 11

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Ingredients

1 tablespoon extra virgin olive oil, divided
1 tablespoon chili powder, or to taste
1 ½ teaspoons paprika
1 ½ teaspoons smoked paprika
¼ teaspoon cumin
¼ teaspoon ground coriander
¼ teaspoon dried oregano
¼ teaspoon garlic powder
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ pounds chicken tenderloins

Steps:

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.
Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
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.
Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
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).

Nutrition Facts : Calories 255.7 calories, Carbohydrate 2.3 g, Cholesterol 80.4 mg, Fat 14.4 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 92.8 mg, Sugar 0.3 g