This recipe is one of my very favorites. And it’s absolutely perfect! Moist, juicy fried chicken strips coated with Cajun-spiced bread crumbs… It’s finger-licking deliciousness!
For more Cajun flavor, try our Creamy Cajun Chicken Pasta or our Skillet Cajun Shrimp.
Why My Recipe
- Simple, easy to follow steps and ready in only 15 minutes!
- Panko bread crumbs make these chicken strips perfectly crispy.
- Spice things up with our homemade Cajun seasoning mix.
I like to use my own Cajun seasoning mix (which I’ve included in the recipe notes), but you can always use a store-bought mix if you’d like. Making your own means you get to completely control the flavor, which I highly recommend. Not all Cajun seasoning is created equally!
Ingredient Notes
- Chicken Tenders: Use chicken tenders or slice chicken breasts sliced into 2″x 4″ strips.
- Vegetable Oil: Used for frying; ensures a crispy exterior. Can also use canola, corn, or peanut oil.
- Panko Bread Crumbs: We prefer Panko because it gives the perfect crispiness that resists becoming soggy when reheating. If needed, you can always substitute with plain breadcrumbs.
- Cajun Seasoning: This blend can be purchased at most grocery stores in the spice aisle, but we prefer to make our own.
- Buttermilk: Don’t have buttermilk? Try a buttermilk substitute.
Pan Frying 101
Your oil should be right in the 350-degree range. You will have to adjust the heating element on your stovetop throughout the frying process in order to maintain this temperature. If you are working on a glass top cooking stove, remember that those elements take longer to cool, meaning your oil will also take longer to cool if you overheat it. Use a thermometer to maintain temperature.
To cool oil fast, add in cold oil—genius, huh?
When you add something into the oil to fry, it lowers the temperature of the oil. That means you may need time in between frying batches to get the oil back up to temperature. Frying too many items at a time can lower the temperature to a point that you don’t get a nice crispy exterior and end up with a soggy, oily product, instead of a nice crispy one.
Remember, should a grease fire occur, cover the pan with a lid or dose it with baking soda. Never use water on a grease fire. You will get severely burned.
Make it a Meal
Potatoes: Pair these chicken tenders with some Air Fryer French Fries or keep it simple and make some Baked Potatoes. Just throw them in the oven or air fryer while the chicken cooks.
Pasta: Throw these chicken strips on some pasta with a simple cream sauce or Alfredo. We recommend linguine, fettuccini, or penne.
Protein Bowl: Serve on a bed of rice or quinoa, add beans and veggies, and you’ve got an easy and filling bowl. Drizzle it with your favorite dressing.
Salad or Wrap: Repurpose those leftovers and simply slice your chicken and use in a salad or lettuce wrap.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Microwave on high in 30-second increments, until warmed through.
Reheat in the air fryer at 350°F. Place the chicken in the basket and heat for 3-5 minutes, or until warm.
Sounds delicious. Thank you for your receipe
Thanks so much. I will let you know how it turns out!
Technically yes, but I wouldn't do it the same way. Because this recipe involves pan frying the chicken, a frozen version may not cook all the way through before the outside starts to burn. If you want to freeze them I would recommend baking them. 400 degrees for about 30 minutes should do it.
Can these be frozen for later after prepping?