Cajun Chicken Fingers
Crispy, golden, and bursting with bold flavors, these Cajun Chicken Fingers are the ultimate comfort food with a zesty twist. Marinated in tangy buttermilk infused with Cajun seasoning, the chicken tenders absorb maximum flavor before being coated in a perfectly spiced flour mixture featuring paprika, garlic powder, and a kick of black pepper. Pan-fried to golden perfection in just minutes, they boast a satisfying crunch on the outside and juicy tenderness inside. Perfect as a crowd-pleasing appetizer, indulgent snack, or even a family-friendly dinner, these Cajun chicken fingers are easy to prepare and pair beautifully with dipping sauces like creamy ranch, honey mustard, or spicy mayo. Ready in just 30 minutes, this recipe is sure to become your go-to for bold, Southern-inspired bites.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 3 tablespoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Vegetable oil
- 1 large Egg
- 2 tablespoons Water
Instructions
In a medium-sized bowl, mix the buttermilk and 1 tablespoon of Cajun seasoning. Add the chicken tenders to the bowl, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).
In a shallow dish, mix the flour, 2 tablespoons of Cajun seasoning, paprika, garlic powder, salt, and black pepper.
In a separate shallow dish, whisk together the egg and water to create an egg wash.
Remove the chicken tenders from the buttermilk marinade, letting any excess marinade drip off. Dip each tender into the flour mixture, then into the egg wash, and finally back into the flour mixture to coat thoroughly.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small bit of the flour mixture into the oil - if it sizzles, it’s ready.
Working in batches, place the chicken tenders into the hot oil, ensuring they are not overcrowded. Fry for 3-4 minutes on each side until golden brown and fully cooked with an internal temperature of 165°F (74°C).
Transfer the cooked chicken fingers to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauces, such as ranch, honey mustard, or spicy mayo.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 69.6 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 11406 mg | 496% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.9 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 408 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
