Cajun Fried Chicken Tenders (Printable Version)
Tender chicken strips soaked in buttermilk, coated with Cajun spices, and fried until perfectly crisp.
# 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:
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.
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.
03 -
Remove chicken from marinade, allowing excess to drip off. Working in batches, coat each strip evenly in the seasoned flour mixture.
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.
05 -
Serve immediately, or hold in a 93°C oven until ready. Pair with ranch dressing or preferred dipping sauces.
# Additional Notes:
01 -
For best results, ensure oil temperature remains steady between batches to maintain crispness and even cooking.