Yield: 4 - 6 servings

Spicy Cajun Chicken Tenders

Spicy Cajun Chicken Tenders

Ingredients

Chicken and Overnight Marinade:

  • 6 boneless skinless chicken thighs, fat trimmed, sliced in half lengthwise
  • 1 cup buttermilk (*see note on how to make it homemade if needed)
  • 1 Tbl. hot sauce such as Louisiana or Frank's
  • 1 Tbl. cayenne powder
  • 1 tsp. cajun seasoning such as Slap Ya Mama
  • 1 tsp. salt
  • 1/2 tsp. regular pepper

Flour Mixture:

  • 3/4 cup self-rising flour

finely crushed Special K cereal, can sub corn flakes or rice crispies (

  • 1 Tbl. cornstarch
  • 1 Tbl. cayenne powder
  • 2 tsp. regular table salt
  • 2 tsp. paprika
  • 2 tsp. cajun seasoning such as Slap Ya Mama
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. coarse ground black pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. sugar
  • 1/2 tsp. celery seeds

Batter:

  • 2 eggs beaten with 1/2 cup of the chicken marinade
  • (*6 cups vegetable oil for frying)

Instructions

  • In large bowl, add Marinade ingredients and whisk to mix. Add chicken pieces, press, submerging until covered. Cover bowl and refrigerate overnight.
  • In a large bowl (*or doubled brown paper lunch sacks), whisk well the Flour Mixture ingredients to evenly mix, (* or twist top of bags closed and shake to mix).
  • In pie dish, whisk eggs well. Whisk in 1/2 cup of the marinade that the chicken is in. Remove each piece of chicken from bowl, let excess marinade drip off, shaking a little, drop into flour mixture. Dredge both sides in bowl or shake well in bags to coat, shake off excess, dip into egg/marinade mixture, coating both sides, let excess drip off, then coat again in the flour mixture. Place onto a rack over a baking sheet, and refrigerate, uncovered for 20 minutes to set.
  • Heat the oil over medium heat in a deep fryer or in a large deep frying pan until the oil is very hot and shimmering, but not smoking. Place the chicken pieces in the hot oil, several pieces at a time, leaving enough space in-between pieces so that they are not crowded. This will allow the chicken tenders to properly cook and brown evenly.
  • Continue to cook over medium heat or slightly lower, turning once or twice, until all sides are golden brown and the meat is thoroughly cooked. (*3 - 4 minutes per side). Remove pieces as you go along and place onto a paper towel-lined (several layers thick) cooling rack placed over a baking sheet to absorb any excess grease, and cool enough to eat. They will stay hot for quite some time, so there's really no need to keep them warm in the oven. I did mine in 4 batches, and even the first ones cooked were still hot.

    • Notes

    *Don't have any buttermilk on hand? That's ok! Here's how to make it.
    Add 1 Tbl. vinegar to a 1 cup measuring cup. Fill the rest of the way with milk. Set aside for at least 5 minutes. Gently stir. Then proceed to use. (*I made my own and used apple cider vinegar).
    **Oops! No self-rising flour, either? That's ok, too! For 1 cup of self-rising flour just use 1 cup regular flour and add 1 tsp. baking powder and 1 tsp. regular salt.