Cajun Chicken Fingers and Sweet Potato Fries
Discover a flavor-packed dinner with these Cajun Chicken Fingers and Sweet Potato Fries, a perfect balance of bold, spicy, and savory! Juicy, tender chicken strips are coated in a crispy panko-Cajun breading and baked to golden perfection, keeping things guilt-free and irresistibly crunchy. Paired with sweet potato fries seasoned with paprika and Cajun spice, this oven-baked duo is as nutritious as it is satisfying. Ready in under an hour, this easy recipe skips the deep fryer while delivering all the crunch and flavor you crave. Serve it up with your favorite dipping sauce, like ranch or honey mustard, for a family-friendly meal that will quickly become a household favorite. Ideal for busy weeknights or casual gatherings, this dish is a deliciously healthy twist on classic comfort food.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 large sweet potatoes
- 2 tablespoons Cajun seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- nonstick cooking spray
- optional dipping sauce (ranch or honey mustard)
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and lightly coat with nonstick cooking spray.
Peel and cut the sweet potatoes into thin wedges or fry shapes. Place them in a large bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Spread them out on one of the prepared baking sheets in a single layer.
Bake the sweet potato fries for 25-30 minutes, flipping halfway through, or until golden and crispy on the edges.
While the fries are baking, slice the chicken breasts into thin strips to make chicken fingers.
Set up a breading station with three shallow bowls. In the first, place the flour. In the second, whisk the eggs. In the third, mix the panko breadcrumbs, 1 tablespoon of Cajun seasoning, garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and black pepper.
Dip each chicken strip into the flour, shaking off any excess, then into the egg, and finally into the panko mixture, pressing gently to adhere.
Place the breaded chicken fingers on the second prepared baking sheet, leaving a little space between each piece. Lightly drizzle the remaining tablespoon of olive oil over the chicken fingers or spray them with additional nonstick cooking spray to promote crispiness.
Bake the chicken fingers for 20-25 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Remove both the chicken fingers and sweet potato fries from the oven. Allow them to cool slightly, then serve with your favorite dipping sauce, such as ranch or honey mustard.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 368 mg | 8% | |
*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.
