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Cajun Fried Chicken Tenders

Category: Crowd-Pleasing Recipes for Gatherings Big and Small

Enjoy tender strips of chicken marinated in rich buttermilk and aromatic Cajun seasoning, then coated with a spiced flour mix for extra crunch. Each piece is fried until beautifully golden and crispy outside while staying juicy inside. Serve hot for a flavorful dinner or appetizer. These tenders pair perfectly with creamy ranch or your choice of dipping sauces, making them a delicious option for gatherings or weeknight meals. Keep them warm in a low oven if preparing in advance, and savor the satisfying blend of spicy, savory, and slightly sweet flavors in every bite.

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Updated on Wed, 11 Jun 2025 04:56:39 GMT
A bowl of fried chicken tenders with a white dipping sauce. Pin
A bowl of fried chicken tenders with a white dipping sauce. | lottirecipes.com

Each bite of these Cajun fried chicken tenders delivers juicy chicken wrapped in a perfect crispy crust packed with bold Southern flavor. This recipe has become a favorite for potlucks and movie nights at our house because who can say no to homemade fried chicken

I started making these for family picnics and quickly discovered how quickly they disappear from the plate The secret is in the spicy tangy marinade and that golden crunch

Ingredients

  • Boneless skinless chicken breast: ensures every strip is moist and easy to eat Choose fresh cuts and trim away extra fat for best results
  • Buttermilk: makes the chicken extra tender and gives a subtle tang Always look for buttermilk without added thickeners
  • Cajun seasoning: brings heat and complexity Use a salt free blend so you control the salt level
  • Honey: balances the spice and helps the marinade cling to the chicken
  • Flour: creates the crunchy golden coating Go for all purpose flour for an even crisp Look for flour that is not compacted in its bag
  • Salt: gives depth to the seasoning and makes every flavor pop Use fine salt for easy mixing
  • Oil for frying: peanut oil is classic for its clean flavor and high smoke point but any neutral oil works

Step-by-Step Instructions

Marinate the Chicken
Combine buttermilk Cajun seasoning salt and honey in a large bowl Whisk well so everything dissolves Add trimmed chicken strips Make sure all pieces are coated and fully submerged Cover and let marinate for at least an hour on the counter or up to four hours in the fridge The longer they soak the juicier the tenders
Set Up Your Breading Station
Mix flour salt and Cajun seasoning in a large bowl Whisk very thoroughly No lumps of seasoning should stay visible Shake each piece of chicken before pressing it into the seasoned flour Use hands to press flour into every groove so the crust holds tight
Fry the Chicken
Pour oil into a deep fryer or heavy Dutch oven Bring oil to three hundred sixty five degrees Fahrenheit Test with a thermometer for accuracy Gently add chicken pieces one at a time without crowding Fry in batches and let each piece cook for about six minutes until deep golden brown and crisp The chicken will float and the bubbling will slow when they are done Lift each batch carefully onto a rack set over paper towels so any extra oil drips away
Serve
Enjoy right away while the coating is at its crispiest Or hold them in a two hundred degree warm oven for up to thirty minutes They are fantastic with ranch or a spicy remoulade
A bowl of sauce with a spoon in it. Pin
A bowl of sauce with a spoon in it. | lottirecipes.com

Cajun seasoning was always my favorite spice blend growing up The first time I made these tenders my kitchen smelled just like a roadside diner in my Louisiana hometown Every time I fry up a batch I get just a little homesick and a lot happier

Storage Tips

Leftover tenders store well in an airtight container in the fridge for up to three days To reheat place on a baking rack in a hot oven for ten to twelve minutes at four hundred degrees for best crunch

Ingredient Substitutions

If you do not have buttermilk mix milk with a squeeze of lemon juice and let it sit for ten minutes You can use chicken thighs instead of breasts for extra juiciness or try seasoned cornmeal mixed into the flour for crunch

Serving Suggestions

Pair these with creamy coleslaw potato salad or classic French fries My family loves them dipped in honey mustard or spicy sriracha ranch Tuck them into a fluffy roll for a quick homemade chicken sandwich

Cultural Context

Cajun fried chicken draws from the Louisiana tradition of spicing meats boldly and frying just right Every cook in my town had their own signature blend and this recipe honors that tradition with a modern twist

Recipe Questions & Answers

→ What type of chicken is best for these tenders?

Boneless, skinless chicken breasts are ideal as they become tender when marinated and cook evenly when cut into strips.

→ How long should chicken marinate in buttermilk?

For best results, marinate for a minimum of 1 hour at room temperature or up to 4 hours in the refrigerator.

→ Can other oils be used for frying?

Peanut oil is recommended for its high smoke point, but canola or vegetable oil may also be used with good results.

→ What dipping sauces go well with these tenders?

Creamy ranch, honey mustard, or spicy Cajun sauces complement the flavors perfectly.

→ How can you keep the tenders crispy after frying?

Drain on a wire rack set over paper towels and keep them warm in a 200°F oven until ready to serve.

Cajun Fried Chicken Tenders

Tender chicken strips soaked in buttermilk, coated with Cajun spices, and fried until perfectly crisp.

Preparation Time
30 mins
Cook Time
25 mins
Total Time
55 mins

Category: Family Meals

Difficulty Level: Intermediate

Cuisine Type: American Cajun

Yield: 6 Servings (Approximately 24 chicken tenders)

Dietary Preferences: ~

What You'll Need

→ Chicken

01 1.36 kg boneless, skinless chicken breast, trimmed and cut into 1.25 cm strips, then halved lengthwise

→ Frying

02 950 ml peanut oil, for deep frying

→ Marinade

03 355 ml buttermilk
04 2 teaspoons salt, only if using unsalted Cajun seasoning
05 1 tablespoon Cajun seasoning, salt-free
06 2 tablespoons honey

→ Breading

07 375 g plain flour
08 2 teaspoons salt, only if using unsalted Cajun seasoning
09 2 tablespoons Cajun seasoning

Steps to Follow

Step 01

In a large mixing bowl, whisk together buttermilk, Cajun seasoning, salt, and honey until fully combined. Add chicken strips and ensure each piece is submerged. Cover and marinate for 1 hour at room temperature or up to 4 hours in the refrigerator.

Step 02

In a separate large bowl, combine flour, Cajun seasoning, and salt. Preheat oil in a deep fryer or heavy Dutch oven to 185°C.

Step 03

Remove chicken from marinade, allowing excess to drip off. Working in batches, coat each strip evenly in the seasoned flour mixture.

Step 04

Arrange a wire rack over a baking sheet lined with paper towels. Gently lower breaded chicken strips into hot oil in a single layer. Fry for approximately 6 minutes, turning once, until golden brown and internal temperature reaches 74°C. Transfer to the rack to drain.

Step 05

Serve immediately, or hold in a 93°C oven until ready. Pair with ranch dressing or preferred dipping sauces.

Additional Notes

  1. For best results, ensure oil temperature remains steady between batches to maintain crispness and even cooking.

Tools You'll Need

  • Deep fryer or heavy Dutch oven
  • 2 large mixing bowls
  • Wire rack
  • Baking sheet

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains wheat (gluten) and dairy due to flour and buttermilk. Peanut oil may pose a risk for individuals with peanut allergies.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 542
  • Fats: 9 g
  • Carbohydrates: 56 g
  • Proteins: 57 g