CAJUN CHICKEN FINGERS
A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods.
Provided by Boomette
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460.7, Fat 27, SaturatedFat 4.3, Cholesterol 165.6, Sodium 781.4, Carbohydrate 24.6, Fiber 2.8, Sugar 0.4, Protein 29.9
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CAJUN CHICKEN STRIPS
These tender strips have just the right amount of spice for my family. If I happen to have pork chops on hand, I'll use them instead.-Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 320mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
CAJUN CHICKEN STRIPS
Make and share this Cajun Chicken Strips recipe from Food.com.
Provided by barefootmommawv
Categories Chicken Breast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 256.2, Fat 10.2, SaturatedFat 2.2, Cholesterol 109, Sodium 264.7, Carbohydrate 2.5, Fiber 0.3, Sugar 0.1, Protein 36.6
CAJUN-STYLE CHICKEN FINGERS
These are so savory, really spicy too! If you don't like them so hot, you can cut down on the pepper in the recipe but that red pepper doesn't hurt that bad! ;)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 10
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
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CAJUN CHICKEN FINGERS AND SWEET-POTATO FRIES
Make and share this Cajun Chicken Fingers and Sweet-Potato Fries recipe from Food.com.
Provided by hannahactually
Categories Chicken Breast
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 385.3, Fat 13.5, SaturatedFat 2.2, Cholesterol 108.9, Sodium 269, Carbohydrate 26.2, Fiber 3.9, Sugar 5.4, Protein 38.2
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
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CAJUN CHICKEN FINGERS | RACHAEL RAY IN SEASON
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- 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.
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