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- 1 pound chicken tenderloins - 1 cup buttermilk - 1 tablespoon hot sauce (like Tabasco) - 1 cup all-purpose flour - 2 tablespoons Cajun seasoning - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon black pepper - 1/2 teaspoon salt To make spicy Cajun chicken tenders, we start with chicken tenderloins. These pieces are tender and cook quickly. They soak in a mix of buttermilk and hot sauce. This marinade gives the chicken its moist texture and a spicy kick. Next, we mix our seasoning blend. It includes Cajun seasoning, paprika, garlic powder, onion powder, black pepper, and salt. This blend brings flavor and a bit of heat. You can adjust the seasoning to fit your taste. - Vegetable oil for frying - Dipping sauce suggestions (like ranch or spicy aioli) For frying, we need vegetable oil. It helps turn our chicken golden brown and crispy. You can choose your favorite dipping sauces to serve with the tenders. Ranch pairs well, but spicy aioli adds an extra kick. These ingredients come together to create a dish that is not only easy to make but also full of flavor. {{ingredient_image_1}} - Combine Buttermilk and Hot Sauce In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce. This mix gives the chicken a kick. - Submerge Chicken Tenderloins Add 1 pound of chicken tenderloins into the bowl. Make sure all the chicken is covered. Cover the bowl and place it in the fridge. Let it marinate for at least 1 hour. For more flavor, leave it overnight. - Mix Flour and Seasonings In a large shallow dish, combine 1 cup of all-purpose flour with 2 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 1/2 teaspoon of salt. Mix well. - Create a Dredging Station Set up your dredging station. Place the seasoned flour mix next to the bowl of marinated chicken. This will make it easy to coat each piece. - Heat the Oil to the Right Temperature In a deep skillet, pour enough vegetable oil for frying, about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. - Dredge and Fry the Chicken Take each chicken tender from the buttermilk. Let the extra liquid drip off. Dredge it in the flour mix, coating all sides. Shake off any excess flour. Carefully place the chicken in the hot oil. Fry in batches for about 4-5 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). Use a meat thermometer to check. To make your chicken tenders crispy, start with marinating them in buttermilk. This adds flavor and moisture. Keep the chicken in the marinade for at least one hour. If you have time, let it sit overnight. This gives the chicken more flavor and keeps it juicy. Next, heat your oil to the right temperature. Aim for 350°F (175°C). If the oil is too cold, the chicken will soak up oil. If it’s too hot, the outside will burn before the inside cooks. Use a thermometer for accuracy. Using a meat thermometer is key. Insert it into the thickest part of a chicken tender. Make sure it reads 165°F (75°C) to ensure safety. This helps you avoid undercooked chicken. Fry the chicken in batches. Overcrowding the pan lowers the oil temperature. This can lead to soggy tenders. Cook in small groups, so each piece gets the right amount of heat. This guarantees a perfect crunch every time. Pro Tips Marination Time Matters: For the best flavor, marinate the chicken tenders overnight. This allows the spices to penetrate the meat, resulting in tender and flavorful chicken. Temperature Check: Always use a meat thermometer to check the internal temperature. Chicken should reach 165°F (75°C) to ensure it is safe to eat. Oil Temperature: Ensure the oil is hot enough before frying. If the oil is too cool, the chicken will absorb more oil and become greasy. Aim for 350°F (175°C). Batch Frying: Fry the chicken in small batches to avoid overcrowding the pan. This helps maintain the oil temperature and ensures even cooking and crispiness. {{image_2}} Mild Option To make these chicken tenders mild, use less Cajun seasoning. Reduce it to 1 tablespoon. You can also skip the hot sauce in the marinade. This will keep the flavor rich without the heat. Extra Spicy Option For heat lovers, add more hot sauce to the marinade. Use 2 tablespoons instead of 1. You can also increase the Cajun seasoning to 3 tablespoons. This will give your tenders a real kick! Panko Crust If you want a crunchier bite, try using panko breadcrumbs. Mix panko with the flour and seasonings. This will add extra texture to your chicken tenders. Just ensure they are well coated before frying. Oven-Baked Version For a healthier option, bake the chicken tenders instead of frying. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes. Flip halfway for even cooking. This gives a crispy texture without all the oil. - Refrigeration Guidelines: Store leftover chicken tenders in an airtight container. They will stay fresh for up to 3 days in the fridge. Make sure they cool down to room temperature before sealing. - Freezing Tips: If you want to keep them longer, freeze the chicken tenders. Place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer. - Best Methods for Reheating: To reheat, use an oven for the best results. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet and bake for about 10-15 minutes. This keeps them crispy. You can also use an air fryer at 350°F (175°C) for about 5-7 minutes. Avoid the microwave, as it can make them soggy. Cajun seasoning is a blend of spices that adds a bold flavor. Common ingredients include: - Paprika - Garlic powder - Onion powder - Black pepper - Cayenne pepper - Oregano - Thyme This mix gives Cajun dishes their distinct taste. You can adjust the spices to suit your taste. Yes, you can bake these chicken tenders for a healthier option. Here’s how: 1. Preheat your oven to 425°F (220°C). 2. Prepare the chicken as you normally would, coating them in the seasoned flour. 3. Place the chicken tenders on a baking sheet lined with parchment paper. 4. Spray or brush them lightly with oil. 5. Bake for about 20-25 minutes, flipping halfway through. Make sure they reach 165°F (75°C) for safety. To make these chicken tenders gluten-free, you can use these substitutions: - Swap all-purpose flour for gluten-free flour or almond flour. - Use gluten-free hot sauce. - Ensure your Cajun seasoning is gluten-free. These changes keep the flavor while making the dish safe for gluten-sensitive eaters. You learned how to make delicious chicken tenders with the right ingredients and steps. Marinating the chicken in buttermilk and hot sauce makes it taste great. Use proper frying techniques for a perfect crunch. You can also adjust spice levels and try different breading methods. Store and reheat your leftovers properly for best taste. Enjoy your chicken tenders, whether you bake or fry them, and get creative with your flavors!

Spicy Cajun Chicken Tenders

Crispy and flavorful chicken tenders marinated in buttermilk and hot sauce, coated with a spicy Cajun seasoning mix.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound chicken tenderloins
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 cup all-purpose flour
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Vegetable oil for frying

Instructions
 

  • In a bowl, combine the buttermilk and hot sauce. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
  • In a large shallow dish, mix the flour, Cajun seasoning, paprika, garlic powder, onion powder, black pepper, and salt until well combined.
  • In a deep skillet or frying pan, pour in enough vegetable oil for frying (about 1 inch deep) and heat it over medium-high heat until it reaches 350°F (175°C).
  • Remove each chicken tender from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, making sure it’s well coated. Shake off any excess flour.
  • Carefully place the coated chicken tenders into the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  • Using a slotted spoon, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.

Notes

Serve with a side of dipping sauce and garnish with fresh parsley.
Keyword Cajun, chicken, spicy, tenders