Sheet Pan Blackened Chicken Strips

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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.


  • 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


Preheat the oven to 425 degrees F (220 degrees C). Line a 12×18-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).

Preparation time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4 – Yield: 4 servings



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