Blackened Chicken Tenderloins


A great brunch addition, or a topper for salad or pasta.  You can add some heat with cayenne pepper in the spice mix. Since the total cook time is only 6 minutes, this could be the base for a quick weeknight dinner with pan-seared vegetables.


2 chicken tenderloins per person, thawed and patted dry with paper towel
olive oil
seasoning: one part each of fresh ground sea salt, fresh ground black pepper, garlic powder. Two parts each dried oregano and dried basil. (example: 1/4 tsp salt, pepper, garlic powder, 1/2 tsp oregano, basil)


Pre-heat frying pan with 1 tablespoon olive oil on medium-high heat.  Cast-iron or steel are best, as a non-stick pan won’t give you the “char” you’re looking for.

coat both sides of chicken with olive oil and rub the spice mix into the meat so that it sticks well

When the heated oil flows easily, place tenderloins in the pan and let cook undisturbed for 3 minutes.

Blackened doesn’t mean burned!  The cooking side should get a little crispy and brown, and the spices should be dark-brown to black.  If you think it’s scorching, turn the heat down.

Flip and cook undisturbed for an additional 3 minutes.

The first time you make these, test the tenderloins for doneness (no pink in the center) as your pan, stove, and choice of tenderloins will make a difference.  If they’re not quite done, flip and cook an additional minute covered with aluminum foil or a pan lid.  Adjust cooking time and temperature next time to add time to each side as needed.

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