About Cajun Chicken Recipe
These Cajun Chicken recipe pack all your favorite Cajun seasonings into juicy, crispy breaded chicken tenders for the ultimate palate pleasing experience. I am a major food texture person, so I absolutely love the combination of crunchy on the outside, moist chicken on the inside in all its varieties…and there are TONS of scrumptious varieties but these Cajun Chicken tenders are my favorite! The Cajun Chicken Tenders are breaded in a combination of Cajun spiced cornmeal and panko breadcrumbs and then browned (not fried!) in a skillet to create a perfectly toasted, spicy exterior. If you have never used cornmeal in your chicken breading before, I also use it in my Oven Baked Chicken because it adds an extra element of crunch that can’t be beat! And please don’t let the word “spicy” scare you off – this Cajun Chicken doesn’t have to be spicy – you can use less cayenne pepper or omit it completely.
What spices are in Cajun chicken?
These Cajun Chicken Tenders boasts homemade Cajun seasoning because homemade Cajun seasoning is SO easy – I bet you already have all of the spices in your pantry. Homemade Cajun Seasoning allows you to customize the spice level and keeps you from having to run to the grocery store. To make Cajun seasoning, sir together:
chili powder garlic powder smoked paprika black pepper onion power cayenne pepper dried oregano
cajun chicken tender INGREDIENTS
This Cajun chicken recipe requires a few pantry staples in addition to the seasonings. Here’s what you’ll need:
Chicken tenderloins: you can use chicken tenderloins or chicken breasts but chicken tenders are much more tender. I’ve detailed the differences between chicken tenderloins and chicken breasts below. Egg and Milk: are whisked together to create the “glue” that holds the breading in place. Flour: I used all-purpose flour, but I’m sure gluten free flour, almond flour, etc. would also work. Panko breadcrumbs: is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. It is the secret behind the CRUNCH in this recipe! Cornmeal: Be sure to use a finely ground cornmeal. This adds extra crunch and flavor to the chicken breading. If you have all the ingredients to make this Parmesan crusted chicken recipe except cornmeal, you may skip it.
CAN I USE CHICKEN BREASTS?
While chicken tenders set you up for success, you can definitely still use chicken breasts thanks to the tenderizing marinade. To use chicken breasts, slice thick breasts in half through the equator to create cutlets (not necessary for small chicken breasts), pound chicken to an even thickness and then slice them into 2-inch strips. When making your own chicken strips, the key is to try and make them as uniform as possible so you don’t overbake/dry out the smaller pieces while waiting for larger ones to cook through.
CAN I USE REGULAR BREADCRUMBS INSTEAD OF PANKO?
No, I don’t recommend using regular breadcrumbs. Panko is KEY to crispy chicken tenders. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture and become much crispier. Please do not substitute panko breadcrumbs with regular breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH.
How to Make Cajun Chicken
Step 1: Mix cornmeal, panko breadcrumbs and seasoning in a bowl. Step 2: In a second bowl, whisk together egg and milk. Step 3: Add chicken to a freezer bag (or bowl) and toss with ⅓ cup flour until well coated. Remove chicken and tap off any excess flour. Step 4: Dip chicken in egg/milk bowl and let excess drip off. Step 5: Place chicken in a new freezer bag and pour cornmeal/panko/seasoning into the bag and toss until well coated, pressing breading into the chicken (through the bag), OR place chicken into a bowl and toss until well coated, pressing breading into the chicken with fingers Step 6: Heat enough oil in a large nonstick skillet to cover the bottom of your pan over medium high heat. Once hot, add chicken and cook each side for 3-4 minutes or until golden, crispy and the chicken reaches an internal temperature of 165 degrees F. Cook in batches if necessary. Step 7: Dip Cajun Chicken in peach salsa and enjoy!
How to bake chicken tenders
If you would like to bake the chicken tenders instead, here’s how:
Preheat oven to 400 degrees F. Place a baking rack in a baking pan. Line chicken tenders on the baking rack without touching and lightly spray with cooking spray. Bake chicken at 400 degrees F for 15-18 minutes (18 only if tenders are large) then broil for 5-10 minutes until crispy, without moving the oven rack. A higher oven temperature crisps up the exterior quickly and keeps the meat juicy.
HOW TO MAKE CHICKEN tenders IN THE AIR FRYER
You can also cook your chicken tenders in the air fryer, simply follow the recipe then air fry instead of bake.
Spray the air fryer basket with nonstick spray and preheat to 400 degrees F. Working in batches, place the chicken tenders in a single layer in the basket without touching, don’t overcrowd. Air fry for 5-6 minutes per side, turning halfway, until chicken is crispy and reaches an internal temperature of 165 degrees F. Please note air fryer models can vary so watch the first batch closely and adjust the time accordingly. Repeat with remaining chicken tenders.
PRO TIPS FOR cooking chicken tenders
Breading chicken can turn into a big mess with gummy hands and goopy chicken but it doesn’t have to! Here are some tips to for easy breading and to help promote the crispiest chicken tenders:
Use panko AND cornmeal. These two ingredients work together to create extra crispy chicken. Don’t use traditional breadcrumbs as they will not give you the satisfying crunch you’re looking for. Keep one hand clean. To easily avoid gummy hands and chicken, use one hand to transfer the chicken from the wash to the breading and the other hand to bread the chicken. Press down firmly. I like to use my fist to firmly push the breading into the chicken to really make it stick. Don’t Crowd the Pan. Leave a decent space between your chicken on the skillet while cooking. Overcrowding the pan will cause steam and make your breading soggy. When nicely spaced, the hot oven air can circulate evenly around the chicken so they can get nice and crispy. Don’t overcook chicken. Overcooked chicken is dry chicken. Cook chicken tenders just until they register 165 degrees F with an instant read thermometer. Don’t stack chicken. Resist the urge to stack the Cajun Chicken Tenders or they won’t be as crispy. I know I didn’t follow my own advice in the photos so I can speak from personal experience that stacked breaded chicken will steam and you will lose that crispy coveted exterior. It is best to serve the chicken lined in a single layer with a little breathing room in between each piece.
RECIPE VARIATIONS
This chicken tenders recipe is a fabulous springboard for all sorts of variations. Here are just a few:
Seasonings: mix up the flavor profile by mixing up the seasonings. You can use any of your favorite blends such as jerk, bacon chipotle, dill pickle, ranch, Montreal chicken, smokehouse maple, etc. Add cheese. You can add freshly grated hard cheese to the breading. Hard cheeses (like Parmesan) don’t melt completely so they allow the chicken to become crunchy. Examples of hard cheese include Pecorino Romano, Swiss, and Provolone. Do NOT use soft or semi-soft cheeses such as cheddar or mozzarella. Amp up the heat. Add an additional 1/4-½ teaspoon cayenne pepper to the spice mix. Bake in butter. Follow the method of my oven fried chicken and bake the chicken tenders in a butter lined baking sheet.
What dips for Cajun Chicken tenders?
I love to serve Cajun Chicken Tenders with sweet Peach Barbecue Sauce. The combination of the crunchy, spicy Cajun Chicken with the smooth, sweet and slightly tangy barbecue sauce is divine. To make the peach barbecue sauce, combine ketchup, molasses, brown sugar, vinegar, Worcestershire sauce, spices and peaches to a small saucepan and stir to combine. Bring to a boil and then reduce heat and simmer for 15 minutes or until peaches are tender. When peaches are tender, add barbecue sauce to a blender and pulse to desired consistency. You want to take care not to cover your blender completely or it will explode – I suggest lifting a corner of the lid and covering this part with a paper towel. At this point you have wonderfully smooth, sweet Peach Barbecue sauce that is the perfect companion to your spicy Cajun Chicken. The Peach Barbecue Sauce simmers away as you prepare your Cajun Chicken, so the meal comes together quite quickly. If you don’t have time or don’t have any peaches on hand, you can use regular barbecue sauce or even ranch as dip, but definitely try the Peach Barbecue Sauce at some point because it is delish!
More dips for Chicken Tenders
If you want to skip the peach barbecue sauce, these Cajun Chicken Tenders are also delicious with:
barbecue sauce ranch honey mustard honey barbecue
CAN I PREP THIS RECIPE IN ADVANCE?
You can whisk the breading ingredients together but I don’t recommend breading the chicken in advance because the breading will lose its crispness as it sits in the fridge.
HOW TO STORE spicy chicken tenders
Leftover chicken tenders should be stored in an airtight container in the refrigerator. When properly stored, they are good for 3 to 5 days. For best results, don’t stack your chicken directly on top of each other as this will make it more soggy. Instead, place a piece of parchment paper in between the layers.
HOW TO REHEAT spicy CHICKEN tenders
The chicken breading will soften upon refrigeration so I suggest reheating your Cajun Chicken Tenders in the oven or air fryer to revive the crispy texture. The microwave will warm the chicken but won’t improve the texture. To reheat:
Microwave: The chicken won’t be nearly as crispy if reheated in the microwave but it will still be flavorful. Transfer chicken tenders to a microwave safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed. Air fryer: Place chicken in a single layer in the basket without touching, air fry using the “snack” setting for 4-6 minutes, until warmed through. Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes, or until heated through.
HOW TO FREEZE cajun CHICKEN tenders
This Cajun Chicken Tenders recipe freezes very well! To freeze:
Looking for more Cajun Recipes?
Cajun Chicken Pasta Cajun Salmon with Mango, Pineapple, Avocado Salsa Cajun Chicken Sweet Potato Black Bean Bowls Cajun Pork with Pineapple Glaze Cajun Steak with Apricot Orange Glaze Cajun Tuna Casserole Cajun Honey Mustard Chicken Cajun Chicken Pasta Soup Cajun Pork Tenderloin with Cranberry Apple Balsamic Reduction Cajun Chicken
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