Crunchy Cajun Chicken Tenders
Crunchy Cajun Chicken Tenders requires roughly 30 minutes from start to finish. This recipe makes 4 servings with 580 calories, 31g of protein, and 34g of fat each. For $2.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Lifes Ambrosia has 11 fans. A couple people really liked this Creole dish. If you have salt and pepper, buttermilk, egg, and a few other ingredients on hand, you can make it. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Crunchy Parmesan Chicken Tenders, Crunchy Saltine Chicken Tenders, and Crunchy Ranch Chicken Tenders.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 tablespoon black pepper
1/2 cup buttermilk
2 tablespoons Cajun seasoning, divided
About 1 1/4 cup canola oil for frying
1 pound chicken tenders
1 egg
1 cup flour
1/2 teaspoon granulated garlic
2 tablespoons honey
1/2 cup mayo
salt and pepper to taste
1 tablespoon vinegar.jpg)
2 tablespoons prepared yellow mustard
Equipment:
whisk
bowl
paper towels
ziploc bags
frying pan
Cooking instruction summary:
In a bowl whisk egg, buttermilk and 1 tablespoon of Cajun seasoning. Add chicken tenders and mix them around until they are all coated. Cover and refrigerate for at least 2 hours.Mix together mayonnaise, mustard, garlic, vinegar, honey and salt and pepper together in a bowl. Cover and refrigerate for at least 20 minutes. Combine flour, remaining Cajun seasoning and black pepper in a large freezer bag. Once chicken is done marinating, remove from buttermilk mixture and let excess drip off. Place chicken tenders in plastic bag and shake to coat.In a large pan, heat oil over medium heat. Once the oil is hot (I test this by sprinkling a little flour in it, if it fizzes, I start frying), add chicken tenders and fry until golden brown, about 3 minutes per side. (Note: Be careful not to over crowd the pan, or the temperature of the oil will drop and your chicken won't get as crispy as you like. If your pan won't fit all of the tenders in it without over crowding simply do it in batches.) Once browned, remove from fryer, lay on paper towels or a brown paper bag and sprinkle with a little salt if desired. Serve with honey mustard dressing.
Step by step:
1. In a bowl whisk egg, buttermilk and 1 tablespoon of Cajun seasoning.
2. Add chicken tenders and mix them around until they are all coated. Cover and refrigerate for at least 2 hours.
3. Mix together mayonnaise, mustard, garlic, vinegar, honey and salt and pepper together in a bowl. Cover and refrigerate for at least 20 minutes.
4. Combine flour, remaining Cajun seasoning and black pepper in a large freezer bag. Once chicken is done marinating, remove from buttermilk mixture and let excess drip off.
5. Place chicken tenders in plastic bag and shake to coat.In a large pan, heat oil over medium heat. Once the oil is hot (I test this by sprinkling a little flour in it, if it fizzes, I start frying), add chicken tenders and fry until golden brown, about 3 minutes per side. (Note: Be careful not to over crowd the pan, or the temperature of the oil will drop and your chicken won't get as crispy as you like. If your pan won't fit all of the tenders in it without over crowding simply do it in batches.) Once browned, remove from fryer, lay on paper towels or a brown paper bag and sprinkle with a little salt if desired.
6. Serve with honey mustard dressing.
Nutrition Information:
covered percent of daily need
