Cajun Cornmeal Chicken Tenders

These chicken strips are nice and crispy with a subtle cajun flavor. Since I like things on the spicer side, I would add more cajun seasoning next time, but my daughters love them the way they are.

Cajun Cornmeal Chicken Tenders

Ingredients:

• 1 1/4 pounds boneless skinless chicken breasts
• 1 egg, lightly beaten
• 2 tablespoons milk
• 1/3 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• canola oil

Directions:

1. Cut the chicken breasts into strips, about the same size.
2. In a bowl whisk together the egg and milk.
3. In a shallow bowl add the flour.
4. In another shallow bowl, combine the cornmeal panko and all of the seasoning.
5. Add the chicken to the bowl with the flour and coat well with flour. Remove the chicken and shake off the excess flour.
6. Dip the chicken into the egg and milk mixture and let excess drip off.
7. Place the chicken into the cornmeal and panko mixture and coat well, pressing down to help the mixture stick to the chicken.
8. Add enough oil to cover the bottom of a large skillet and heat over medium heat.
9. Add the chicken and cook for 5 minutes or until browned. Carefully turn the chicken over and cook on the other side for 5 minutes or until browned and chicken is completely cooked.

Enjoy!!!

Notes:
If you do not have a skillet large enough for all of the chicken strips, cook in batches adding more oil as needed.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 283
Total Fat		3.7g
Saturated Fat		0.5g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		141.5mg
Sodium		502.4mg
Potassium		55.6mg
Total Carbohydrates		26.8g
Dietary Fiber		1.7g
Sugars		1.5g
Protein		34g
Vitamin A 10.4% Vitamin C 0.6%
Calcium 3.8% Iron 5.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.