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- 1 pound chicken tenderloins - 1 cup buttermilk - 1 tablespoon hot sauce (e.g. Tabasco) - 1 cup all-purpose flour - 2 tablespoons Cajun seasoning - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon freshly ground black pepper - 1/2 teaspoon salt - Vegetable oil (for frying) Each ingredient plays a key role in making these tenders great. - Chicken Tenderloins: These are tender cuts of chicken. They cook quickly and stay juicy. - Buttermilk: This helps to tenderize the chicken and adds a nice tang. It also helps the coating stick. - Hot Sauce: This adds heat and flavor. It wakes up the dish and gives it a kick. - All-Purpose Flour: This is the base for the coating. It creates a crispy shell. - Cajun Seasoning: This blend of spices brings bold flavors. It makes the dish unique and tasty. - Paprika: This adds color and a sweet, smoky flavor. It enhances the overall taste. - Garlic Powder: This gives a savory kick. It adds depth to the flavor. - Onion Powder: This adds sweetness and richness. It rounds out the spice mix. - Black Pepper: Freshly ground black pepper adds heat and complexity. It makes the dish more exciting. - Salt: Salt enhances all the flavors. It’s key for balance. - Vegetable Oil: This is used for frying. It helps achieve that crispy texture we love. Choose fresh, high-quality ingredients for the best taste. - Chicken: Look for organic or free-range chicken for better flavor and texture. - Buttermilk: Use fresh buttermilk. It should smell pleasant and not sour. - Spices: Check the freshness of your spices. Old spices lose their flavor and aroma. - Oil: Use a good frying oil like canola or peanut oil. These oils have high smoke points. - Hot Sauce: Choose a hot sauce that you enjoy. It should match your spice preference. Using quality ingredients makes your Spicy Cajun Chicken Tenders delicious and satisfying! {{ingredient_image_2}} To start, you need to marinate the chicken. In a medium bowl, mix together 1 cup of buttermilk and 1 tablespoon of hot sauce. Whisk them gently until they blend well. Add in 1 pound of chicken tenderloins. Make sure they are fully submerged in the marinade. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For best results, let it sit overnight. This step makes the chicken tender and adds great flavor. Next, prepare the coating. Grab a large, shallow dish. In it, sift together 1 cup of all-purpose flour, 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 these dry ingredients until they are evenly combined. This coating gives the chicken a bold, spicy flavor and a crispy texture. Now, let’s move on to cooking. Pour enough vegetable oil into a deep skillet or frying pan to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). This temperature is key for frying. Once the chicken has marinated, take each tender out of the buttermilk. Let any extra liquid drip off. Dredge each piece in the seasoned flour mixture. Press lightly to ensure the chicken is well coated. Shake off any extra flour before frying. Carefully place the coated chicken tenders into the hot oil. Fry them in batches to avoid crowding. Cook for about 4-5 minutes on each side. They should turn a rich golden brown and be cooked through. Use a meat thermometer to check for doneness; it should read at least 165°F (75°C). After frying, transfer the chicken tenders to a plate lined with paper towels. This will help absorb any excess oil. Your spicy Cajun chicken tenders are now ready to enjoy! Marinating chicken makes it juicy and flavorful. Use buttermilk and hot sauce for the best results. Mix 1 cup of buttermilk with 1 tablespoon of hot sauce. Soak the chicken tenderloins in this mix. Make sure every piece is covered. Cover the bowl and chill it in the fridge. Let it marinate for at least 1 hour. For even better flavor, marinate overnight. A crispy coating makes your chicken tenders stand out. Start with a good mix for the coating. Combine 1 cup of flour with 2 tablespoons of Cajun seasoning. Add paprika, garlic powder, onion powder, black pepper, and salt. Sift these together in a shallow dish. When you coat the chicken, press the flour mix onto it. This helps it stick better. Shake off any extra flour before frying to avoid clumps. Frying at the right temperature is key. Heat vegetable oil in a deep skillet. The oil should be about 1 inch deep. Use a cooking thermometer to check. Aim for 350°F (175°C). If the oil is too cool, the coating will soak up oil and get soggy. If it’s too hot, the outside will burn before the inside cooks. Fry the tenders in batches. This keeps the oil temperature steady and ensures even cooking. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate overnight for the best flavor. The longer it sits in the buttermilk and hot sauce mixture, the more tender and flavorful it will become. Keep Oil Temperature Steady: Use a thermometer to monitor the oil temperature. If the oil is too hot, the coating may burn before the chicken is cooked through. If it's too cool, the chicken may absorb too much oil and become greasy. Experiment with Seasonings: Feel free to adjust the Cajun seasoning to your heat preference. You can also add other spices like cayenne pepper or smoked paprika for additional depth of flavor. Rest Before Serving: Let the fried chicken tenders rest on paper towels for a few minutes before serving. This helps maintain their crispiness by allowing excess oil to drain off. {{image_4}} You can change the flavor by adding different spices. Want more heat? Try cayenne pepper. For a smoky flavor, add smoked paprika. You could also use lemon pepper for a citrus twist. Mix in dried herbs like thyme or oregano too. The spice options are endless. Experiment and find your favorite mix. Not in the mood for frying? You can easily make a baked version. Preheat your oven to 400°F (200°C). After marinating the chicken, coat it as you normally would. Instead of frying, place the tenders on a baking tray lined with parchment paper. Spray them lightly with cooking oil. Bake for about 20-25 minutes or until golden brown. A meat thermometer should read 165°F (75°C) to ensure they are safe to eat. This method cuts down on oil while still giving you crispy tenders. For a great meal, serve your spicy Cajun chicken tenders with dipping sauces. Cool ranch or a spicy aioli works well. You can also add fresh veggies like celery and carrot sticks for crunch. A side of fries or a simple salad can round out your plate. Arrange everything nicely on a big platter for a fun family meal. Enjoy every bite! To store extra spicy Cajun chicken tenders, let them cool down first. Place them in an airtight container. You can keep them in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option. When you are ready to eat leftovers, use the oven for the best results. Preheat the oven to 375°F (190°C). Place the chicken tenders on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer at 350°F (175°C) for 5-7 minutes. This keeps them crunchy and tasty. To freeze chicken tenders, wrap them well in plastic wrap or aluminum foil. Then, put them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to 3 months. When you want to eat them, thaw them in the fridge overnight before reheating. To make Spicy Cajun Chicken Tenders less spicy, you can adjust the hot sauce. Use less hot sauce in the buttermilk. You can also pick a milder hot sauce for the marinade. Another option is to add more buttermilk. This will dilute the spice level nicely. You can also skip the Cajun seasoning and paprika, or use a milder blend. Yes, you can use chicken breasts instead of tenderloins. Just cut the chicken breasts into strips, about the same size as the tenderloins. This ensures even cooking. The flavor will remain the same, but the texture might differ slightly. Chicken breasts are leaner and can dry out quickly, so watch the cooking time. Some great dipping sauces for Spicy Cajun Chicken Tenders include: - Cool ranch dressing - Zesty spicy aioli - Honey mustard - Barbecue sauce - Garlic mayo These sauces add variety and flavor. You can mix and match to find your favorite! In this blog post, we explored how to make tasty Spicy Cajun Chicken Tenders. We discussed key ingredients, step-by-step instructions, and helpful tips to achieve the best results. I shared variations to customize your meal and storage tips to keep leftovers fresh. Remember, adjusting spices can suit your taste, and using chicken breasts is an option. With this knowledge, you can create a delicious dish that impresses everyone. Enjoy cooking and sharing this treat with family and friends!

Spicy Cajun Chicken Tenders

Crispy and flavorful chicken tenders marinated in buttermilk and hot sauce, coated with a spicy Cajun seasoning blend.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 300 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 freshly ground black pepper
  • 0.5 teaspoon salt
  • as needed none vegetable oil for frying

Instructions
 

  • In a medium-sized mixing bowl, combine the buttermilk and hot sauce, whisking gently to blend. Add the chicken tenderloins into the mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour—overnight is best for maximum flavor infusion.
  • In a large shallow dish or pie plate, sift together the all-purpose flour, Cajun seasoning, paprika, garlic powder, onion powder, black pepper, and salt until evenly mixed.
  • In a deep skillet or frying pan, pour enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it registers 350°F (175°C) on a cooking thermometer.
  • Once marinated, take each chicken tender out of the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating.
  • Carefully place the coated chicken tenders into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they turn a rich golden brown and are cooked through.
  • Once fully cooked, use a slotted spoon or tongs to transfer the chicken tenders onto a plate lined with paper towels.

Notes

For best flavor, marinate the chicken overnight.
Keyword Cajun, chicken tenders, fried chicken, spicy