Description
Cajun-Spiced Chicken Strips are tender chicken breast strips marinated in buttermilk and hot sauce, coated with a flavorful blend of Cajun spices and cornmeal, then cooked to crispy perfection either by frying or baking. Perfect as a snack or a main dish, these spicy chicken strips offer a delicious Cajun twist with versatile cooking options.
Ingredients
Chicken & Marinade
- 1 ½ lbs boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional, for extra heat)
Breading
- 1 cup all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for added spice)
For Cooking
- Vegetable oil (for frying)
- Cooking spray (for baking)
Instructions
- Marinate the chicken: In a large bowl, mix the buttermilk and hot sauce until combined. Add the chicken strips and stir to coat them evenly with the marinade.
- Refrigerate: Cover the bowl and refrigerate the chicken strips for at least 30 minutes, up to 4 hours, to tenderize and infuse flavor.
- Prepare the breading: In a separate bowl, combine the all-purpose flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, black pepper, and cayenne pepper thoroughly.
- Coat the chicken: Remove the chicken strips from the marinade, allowing excess buttermilk to drip off. Dredge each strip in the seasoned flour mixture, pressing firmly to ensure an even and thorough coating. Place coated strips on a tray.
- Cook by frying (optional): Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until hot. Fry the chicken strips in batches for 3 to 4 minutes per side, or until golden brown and fully cooked through. Remove and drain on paper towels.
- Cook by baking (optional): Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the coated chicken strips on the sheet and spray the tops with cooking spray. Bake for 18 to 20 minutes, flipping halfway through to achieve even crispiness, until cooked through.
- Serve: Serve the Cajun-Spiced Chicken Strips hot alongside your favorite dipping sauces such as ranch, honey mustard, or spicy mayo for an irresistible appetizer or meal.
Notes
- Marinating the chicken longer will result in more tender and flavorful strips.
- Using cornmeal adds extra crunch, but you can omit it for a softer crust.
- Adjust the amount of cayenne pepper and hot sauce to suit your preferred spice level.
- For a healthier option, baking the chicken strips is recommended over frying.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- Flip the chicken halfway when baking to ensure even browning and crispiness.
