In a small bowl, combine all the spices: paprika, salt, cayenne, thyme, oregano, pepper, garlic powder, and onion powder. Mix thoroughly until evenly distributed. This ensures the spices will coat the chicken uniformly and create that signature blackened crust. I like to make my spice blend a few minutes ahead so the flavors have time to meld slightly before hitting the hot pan.

Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until it shimmers and just begins to smoke (about 2-3 minutes). While the oil heats, pat the chicken tenders dry with paper towels—this is crucial for achieving a proper sear and crispy blackened exterior. Once the oil is ready, generously coat each chicken tender on all sides with the spice blend from Step 1, pressing gently so the spices adhere well.

Carefully place the coated chicken tenders into the hot skillet in a single layer—they should sizzle immediately upon contact. Let them cook undisturbed for 2-3 minutes without moving them, allowing the spices to char and create that beautiful blackened crust. Flip each tender and cook for another 2-3 minutes on the second side until the internal temperature reaches 165°F when checked with an instant-read thermometer. I always check the thickest tender first to ensure even doneness throughout the batch.

Transfer the cooked chicken tenders to a clean plate and let them rest for 2-3 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and moist. Serve immediately while still hot, with your favorite dipping sauce or alongside rice and vegetables.