Sheet Pan Blackened Chicken Strips

Name: Sheet Pan Blackened Chicken Strips
Total time: 25
Yield: 4
Ingredients: 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

Recipe by Bibi from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

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1 tablespoon extra virgin olive oil, divided
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1 tablespoon chili powder, or to taste
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1 ½ teaspoons paprika
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1 ½ teaspoons smoked paprika
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¼ teaspoon cumin
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¼ teaspoon ground coriander

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¼ teaspoon dried oregano
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¼ teaspoon garlic powder
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
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1 ½ pounds chicken tenderloins

Instructions

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).