Cajun Chicken Fingers Recipes

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.

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.

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.

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

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.

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.