Best Cajun Chicken Fingers Recipes

CAJUN CHICKEN FINGERS AND SWEET-POTATO FRIES

Steps:

• Preheat your grill to high heat and the oven to 450°F
• Toss the sweet-potato sticks in 1 tsp of the olive oil and 1/2 tsp of Cajun seasoning.
• Place them in a single layer on a nonstick baking sheet so they don't touch each other. Bake the fries for 10 minutes, flip them over, and bake for an additional 10 to 15 minutes, or until they're tender and starting to brown. Meanwhile, toss the chicken in the remaining olive oil, then sprinkle with Cajun seasoning. About 5 minutes before the fries are done, grill the chicken for about 2 to 3 minutes per side, or until the strips are no longer pink inside.
• Serve immediately with ketchup and Creole mustard, if desired.

CAJUN-STYLE CHICKEN FINGERS

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.

CAJUN CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
• To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
• OR.
• In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.