Recipes Everyday Cooking Sheet Pan Dinner Recipes Sheet Pan Blackened Chicken Strips Be the first to rate & review! 2 Photos 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. Submitted by Bibi Published on February 8, 2021 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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). Cook's Notes: If you wish to cut the "heat" level, use about one-half the amount of chili powder and eliminate the cayenne. Chicken breasts may be used in this recipe by cutting them into long pieces about 1/2-inch thick. Cooking time may be longer. I Made It Print Nutrition Facts (per serving) 256 Calories 14g Fat 2g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 256 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 18% Cholesterol 80mg 27% Sodium 93mg 4% Total Carbohydrate 2g 1% Dietary Fiber 1g 5% Total Sugars 0g Protein 28g 57% Vitamin C 3mg 3% Calcium 26mg 2% Iron 2mg 11% Potassium 302mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.