SHEET PAN BLACKENED CHICKEN STRIPS
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
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
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JOHN EZRA
[email protected]This recipe is a waste of time. The chicken strips were tough and the seasoning was bland.
Susan Islam mahin Mahin
[email protected]I followed the recipe exactly, but my chicken strips didn't turn out crispy at all. I'm not sure what went wrong.
Me Imam Hossein
[email protected]The chicken strips were a bit dry for my liking. I think I'll try marinating them in buttermilk next time.
Ausman Sumon
[email protected]I found this recipe to be a bit too spicy for my taste. I think I'll try it again with less blackened seasoning next time.
Eduard Mihalascu
[email protected]I'm not a big fan of blackened chicken, but I thought this recipe was pretty good. The chicken was cooked perfectly and the seasoning was not too overpowering.
Inoxent Tufail Awan
[email protected]I've never made blackened chicken before, but this recipe made it really easy. The chicken turned out great!
Carlos Heredia
[email protected]I love the blackened seasoning on these chicken strips. It's so flavorful!
Edwin Nyachio
[email protected]These chicken strips are so good! I will definitely be making them again.
Fahadali Warraich
[email protected]I made these chicken strips for a party and they were a huge hit. Everyone loved them!
Xoliswa Sikhakhane
[email protected]These chicken strips are perfect for a quick and easy weeknight meal. They're also great for meal prep - just cook a big batch and reheat them throughout the week.
Sadman Sajjad
[email protected]I love how easy this recipe is to make. Just throw everything on a sheet pan and bake. Dinner is ready in no time!
Madison Devlin
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the seasoning is delicious.
P R O B I R cs
[email protected]This recipe was a hit! The chicken strips were crispy on the outside and juicy on the inside. The blackened seasoning was perfect - not too spicy, but still flavorful.