Cajun Chicken Strips Recipes

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat.
• In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.
• Garnish with parsley and peppers if desired.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag and combine first 6 ingredients.
• Add chicken, half at a time, and shake to coat.
• In a large skillet cook chicken in butter 8-10 minutes or until juices run clear.
• Serve with blue cheese or ranch dressing if you would like.

CAJUN BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking pan with cooking spray.
• Mix panko and plain bread crumbs together in a shallow bowl. Add Creole seasoning and pepper; mix thoroughly. Beat eggs in another bowl.
• Cover tenderloins in flour, then dip in egg mixture, following with a heavy coating of bread crumb mixture. Place the breaded chicken pieces in the greased pan.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes, turning chicken pieces halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CAJUN FRIED CHICKEN STRIPS

Steps:

• Put hot sauce in gallon size ziplock bag with chicken and let sit in fridge for up to 2 hours.
• Mix all dry ingredients in another ziplock bag.
• Heat oil in frying pan to medium high, depending on your stove.
• Put chicken from hot sauce into dry ingredients bag and shake to coat.
• Fry until juices run clear (about 20 minutes or so).