Blackened Chicken Tenders with Blackened Ranch

In a large bowl, combine the chicken tenderloins and olive oil.

Add all the seasonings for the chicken: smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and brown sugar.

Mix with your hands until the chicken is thoroughly and heavily coated in the seasoning blend.

To make the blackened ranch, combine mayonnaise, sour cream, buttermilk, chopped chives, parsley, dill, and lemon juice in a separate bowl or measuring cup.

Add about 2 teaspoons of the same blackened seasoning blend used for the chicken to the ranch mixture.

Whisk the ranch dressing until smooth and well combined. Set aside.

Heat vegetable oil in a large cast iron skillet over medium-high heat.

Carefully place the seasoned chicken tenders in the hot oil, frying in batches to avoid overcrowding the pan.

Fry for 3-5 minutes per side, until golden brown, blackened, and cooked through.

Remove the cooked tenders from the skillet and place them on a wire rack to drain excess oil.

Serve the blackened chicken tenders hot with the homemade blackened ranch, lemon wedges, and pickled jalapeños.