Blackened Chicken Tenders with Blackened Ranch

Name: Blackened Chicken Tenders with Blackened Ranch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken tenderloins; 2 tbsp olive oil; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tsp salt; 1 tbsp brown sugar; 1/2 cup vegetable oil, for frying; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup buttermilk; 1 tbsp fresh chives, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1/2 lemon, juiced; 2 tsp blackened seasoning blend (from chicken spices); Lemon wedges, for serving; Pickled jalapeños, for serving

Blackened chicken tenders are pan-fried until dark and crispy on the outside while staying juicy inside, then paired with a zesty homemade blackened ranch for a restaurant-quality copycat meal made at home.

🌍American 🏷️Blackened chicken 🏷️Chicken tenders 🏷️Chicken recipe 🏷️Blackened ranch Ranch dressing

🏷️

🏷️Copycat recipe

-0:00

cookjngmamaonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok · by cookjngmama

-0:00

cookjngmamaonTikTok

Ingredients

1.5 lbs chicken tenderloins
2 tbsp olive oil
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1 tbsp brown sugar
1/2 cup vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/2 lemon, juiced
2 tsp blackened seasoning blend (from chicken spices)
Lemon wedges, for servingoptional
Pickled jalapeños, for servingoptional

22 Ingredients

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Instructions

1
In a large bowl, combine the chicken tenderloins and olive oil.
2
Add all the seasonings for the chicken: smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and brown sugar.
3
Mix with your hands until the chicken is thoroughly and heavily coated in the seasoning blend.
4
To make the blackened ranch, combine mayonnaise, sour cream, buttermilk, chopped chives, parsley, dill, and lemon juice in a separate bowl or measuring cup.
5
Add about 2 teaspoons of the same blackened seasoning blend used for the chicken to the ranch mixture.
6
Whisk the ranch dressing until smooth and well combined. Set aside.
7
Heat vegetable oil in a large cast iron skillet over medium-high heat.
8
Carefully place the seasoned chicken tenders in the hot oil, frying in batches to avoid overcrowding the pan.
9
Fry for 3-5 minutes per side, until golden brown, blackened, and cooked through.
10
Remove the cooked tenders from the skillet and place them on a wire rack to drain excess oil.
11
Serve the blackened chicken tenders hot with the homemade blackened ranch, lemon wedges, and pickled jalapeños.

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Tips & Notes

Pro tips

Pat chicken tenders completely dry before coating with seasoning — this ensures proper browning and crust development in the pan.
Use a cast-iron skillet over medium-high heat for the most even char and darkening of the spice crust.
Do not flip chicken more than once; let it sear undisturbed for 4-5 minutes per side to build the characteristic blackened exterior.
Work in batches if needed to avoid crowding the pan, which releases steam and prevents proper crust formation.

Substitutions

Smoked paprika → regular paprika (loses the smoky depth but same color and mild heat)
Chicken tenderloins → chicken breast cutlets pounded to ½-inch thickness (adjust cooking time to 3-4 minutes per side)
Fresh herbs → dried oregano and thyme are already in the recipe; substitute 1 tsp each for fresh if preferred (use 3 times the amount)
Sour cream in ranch → Greek yogurt (tangier result, lighter option)

Storage & make-ahead

Store cooked tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes. Blackened ranch keeps refrigerated for up to 5 days.

Common Questions

Can you make blackened chicken tenders in an air fryer?

Yes. Toss tenders in oil and seasoning, then air fry at 400°F for 10-12 minutes, shaking halfway through. They won't develop the same dark crust as pan-frying.

How do you know when blackened chicken tenders are done?

Chicken is done when the internal temperature reaches 165°F at the thickest part. The exterior should be dark and charred but not burnt.

What's the best oil for blackening chicken?

Use olive oil or another high-heat oil. Olive oil works well for this recipe and adds mild flavor without overpowering the spice blend.

Can you make the blackened seasoning ahead of time?

Yes. Mix all dry spices together in a jar and store in a cool, dry place for up to 3 months. Shake before each use.

How do you make blackened ranch dip?

Stir the blackened seasoning blend into sour cream, mayonnaise, and ranch mix or fresh herbs, then refrigerate for 30 minutes to allow flavors to meld.