Cajun Chicken Strips
Crispy, golden, and bursting with bold flavors, these Cajun Chicken Strips are the ultimate crowd-pleaser! Tender chicken breast strips are marinated in tangy buttermilk for a juicy interior, then coated in a perfectly seasoned breadcrumb mixture featuring zesty Cajun seasoning, paprika, garlic, and onion powder. Fried to perfection in hot oil, each strip boasts a beautifully crunchy crust packed with spicy, smoky notes. Perfect as an appetizer, game-day snack, or main dish, these Cajun Chicken Strips pair wonderfully with dipping sauces like ranch, honey mustard, or spicy mayo. Ready in just 35 minutes, they bring restaurant-quality flavor right to your kitchen.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 2 cups vegetable oil
Instructions
Slice the chicken breasts into thin strips, about 1 inch wide and 3–4 inches long.
Place the chicken strips in a bowl with the buttermilk and let them marinate for at least 15 minutes. For a deeper flavor, you can marinate for up to 4 hours in the refrigerator.
In a shallow dish, combine the flour, breadcrumbs, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the spices evenly.
In another bowl, whisk the egg with a splash of water to create an egg wash.
Set up a breading station: one bowl with the flour mixture, one with the egg wash, and the marinated chicken strips.
Remove a chicken strip from the buttermilk, let any excess drip off, then dredge it in the flour mixture. Dip it into the egg wash, then coat it again in the flour mixture, pressing the coating firmly to ensure it adheres. Repeat with all the chicken strips.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat. The oil should reach around 350°F (175°C). To test if the oil is ready, drop a small piece of breading into the oil; it should sizzle and rise to the surface immediately.
Carefully add the chicken strips to the hot oil in batches, being careful not to overcrowd the pan. Fry each strip for about 3–4 minutes per side or until golden brown and cooked through (internal temperature of 165°F or 74°C).
Use tongs to remove the chicken strips from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce, such as ranch, honey mustard, or spicy mayo. Enjoy!
Nutrition Facts
Calories |
5294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.5 g | 576% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 21.9 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 511 mg | 39% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1728 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.
