Start by placing the chicken tenders in a large mixing bowl. Drizzle with olive oil to help the spice rub stick and to promote browning.
In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt to create the spice rub.
Sprinkle the spice mixture evenly over the chicken tenders and toss gently to coat each piece thoroughly, ensuring all sides are covered with the smoky seasoning.
Heat a cast iron skillet or heavy frypan over medium-high heat until it's hot and begins to shimmer. This ensures a good sear and smoky char.
Using tongs, carefully place the coated chicken tenders into the hot skillet, laying them flat without overcrowding the pan. You should hear a satisfying sizzle when the tenders contact the pan.
Cook the tenders undisturbed for about 3-4 minutes per side, or until the crust is deep golden brown and slightly charred; flip once to ensure even searing.
Check that the chicken is cooked through to an internal temperature of 165°F (74°C). The tenders should be juicy inside with a crispy, smoky exterior.
Transfer the tendered chicken to a plate and let them rest for a minute or two. This helps the juices settle, keeping the meat moist and flavorful.
Serve immediately, enjoying the crispy, smoky exterior with tender, juicy inside—perfect for a flavorful main dish or snack.
