Cajun Fried Chicken Tenders Recipes

FRIED CAJUN CHICKEN TENDERS

Steps:

• In a large, shallow bowl or dish with sides, add the flour, cajun seasoning, onion and garlic powders. Stir to mix. Taste it to see if you want more spice. Add more if you do, but don't taste it once you've dipped any raw chicken in it. Set aside.
• In a second bowl, beat the eggs, hot sauce and water. Set aside.
• Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well. Repeat with the remaining tenders and set them aside while you heat the oil. Allow the chicken to rest 3 or 4 minutes before frying so the breading can "set".
• If using a 12 inch skillet, pour oil to a depth of 2 inches and heat on high to 375 (you can use a thermometer to check if you aren't sure). Slowly add three to four pieces of chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a paper towel lined plate to drain and repeat with the other tenders. **Make sure to stay by the stove! If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up.

CAJUN FRIED CHICKEN TENDERS

Steps:

• Rinse and pat dry the chicken tenders.
• Whisk together the eggs In a bowl large enough to dip chicken tenders.
• In a separate bowl or plate, toss together the bread crumbs and Cajun seasoning until evenly combined.
• Heat oil in a large saute pan over medium-high heat.
• Coat the chicken tenders with the egg mixture before completely coating each piece with the Cajun bread crumbs.
• Transfer breaded chicken to the hot oil. Cook over medium-high heat for 3 to 4 minutes. Flip chicken over and continue to cook the chicken for an additional 2 to 3 minutes until chicken is cooked through, being careful not to overcook as the meat will continue to cook after it is removed from the heat.
• Using tongs, remove the chicken from the oil and transfer to a paper towel, allowing it to rest for 2 minutes before plating.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
• In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
• In second pan, toss all roasted vegetable ingredients to coat.
• Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

CAJUN FRIED CHICKEN

Steps:

• Inject all pieces with marinade. I use King Kooker Hot & Spicy, but any spicy brand will do.
• Season all pieces with Cajun seasoning. I use Tony Chachere's.
• Coat pieces with Creole mustard.
• Mix eggs, milk and hot sauce in a shallow bowl.
• Put two cups of flour in a large gallon size baggie.
• Put the other two cups in another baggie, and season with 3 tbl Cajun seasoning.
• Heat oil for frying.
• Working with a couple pieces at a time, lightly coat pieces in unseasoned flour, dip into milk mixture, drain off excess, and thoroughly coat with seasoned flour.
• When all pieces are coated, fry until done. Place on paper towel and season again with Cajun seasoning.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat.
• In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.
• Garnish with parsley and peppers if desired.

CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).