In a large bowl, stir to dissolve the salt and sugar into 4 cups of cold water. Add the chicken tenders to the brine and refrigerate for 30 minutes to 2 hours.

If making the Cajun spice blend, place all the spices in a small bowl and stir to combine.

Remove the chicken tenders from the brine and pat them completely dry with paper towels. Generously coat the chicken tenders on all sides with either the McCormick Cajun seasoning or your homemade Cajun spice blend.

Place a cast iron skillet over medium-high heat and add the vegetable oil. Once the oil is hot (but not smoking), carefully place the seasoned chicken tenders in the skillet, making sure you don’t overcrowd the pan. Cook for 3 to 4 minutes on each side until the chicken reaches an internal temperature of 165°F.

Transfer the cooked chicken tenders to a plate lined with paper towels and let rest for 2 to 3 minutes before serving.