Cajun Fried Chicken Strips
Crispy, golden, and packed with bold flavor, these Cajun Fried Chicken Strips are a crowd-pleasing recipe that combines tender, marinated chicken with a perfectly spiced, crunchy coating. Soaked in a tangy buttermilk and hot sauce marinade, the chicken absorbs incredible flavor while staying juicy on the inside. The double-dredging technique, featuring a seasoned flour mixture with Cajun seasoning, garlic powder, and paprika, ensures each strip is irresistibly crisp. Deep-fried to perfection and garnished with fresh parsley, these homemade chicken strips are ideal for game day snacks, family dinners, or any occasion that calls for finger-licking goodness. Serve them hot with your favorite dipping sauce for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 large pieces Chicken breast
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 3 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 4 cups Vegetable oil
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Slice the chicken breasts into 1-inch-wide strips.
In a large bowl, combine buttermilk and hot sauce. Add the chicken strips, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
In a shallow dish, whisk together all-purpose flour, cornstarch, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
In a separate shallow bowl, whisk the eggs to create an egg wash.
Remove the chicken strips from the buttermilk marinade, allowing excess liquid to drip off. Dip each strip into the flour mixture, then into the egg wash, and again into the flour mixture. Gently press the coating onto the chicken to ensure it adheres well.
Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C).
Carefully place the prepared chicken strips into the hot oil, cooking in batches to avoid overcrowding. Fry each batch for about 3-4 minutes per side, or until golden brown and fully cooked, ensuring the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken strips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Garnish with chopped parsley if desired, and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 565 mg | 12% | |
*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.
