Cajun-Spiced Chicken Strips
Juicy and tender chicken strips coated in a crunchy, spiced crust, bringing the bold flavors of Cajun cooking to your table.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk (for marinade) Can substitute with milk and vinegar/lemon juice.
For the Breading
- 1 cup all-purpose flour For breading.
- 0.5 cup cornmeal For added texture.
- 1 tbsp Cajun seasoning
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- Vegetable oil (for frying) Use enough to cover chicken strips while frying.
Instructions
Marinate the Chicken
- Place your chicken strips into a large bowl. Add buttermilk and one tablespoon of Cajun seasoning, tossing to coat. Cover and refrigerate for at least 30 minutes.
Prepare the Breading
- In a shallow bowl, mix the flour, cornmeal, remaining Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
Coat the Chicken
- Remove chicken from buttermilk and dredge each strip in the flour mixture until evenly coated. Set aside.
Fry the Strips
- Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken strips in batches for about 3-4 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve
- Transfer fried chicken strips to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
Ensure oil is hot enough before frying to avoid greasy chicken. Keep chicken warm in a low oven while frying additional batches. For a healthier twist, consider using whole wheat flour or almond flour.