Cajun Fried Chicken Strips That Crunch Loud and Bring the Heat
Crispy, spicy, and impossible to eat quietly—these chicken strips make every bite a full-on event
Ingredients:
- Vegetable Oil for Frying 1 cup panko breadcrumbs
- 2 Tbsp Catch a Fire’s Cajun seasoning
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 1 tsp Organo
- 1 1 tsp Basil
- 1 1 tsp Thyme
- 1 1 tsp Paprika
- 1 tsp Salt
- 2 lb. chicken tenders, trimmed
- 1 cup buttermilk
Directions:
1. Cover the bottom of a large heavy skillet with about 1/2 inch of oil. Heat oil to 350 degrees.
2. In a small dredging bowl combine panko breadcrumbs with Catch a Fire’s Cajun Seasoning, onion powder, garlic powder, oregano, basil, thyme, paprika, and salt. Small cake pans make great for dredging.
3. Pour the buttermilk into a small bowl.
4. Working one at a time, dip the chicken into buttermilk and then into breadcrumbs to coat. Place carefully into the hot oil. Cook the chicken in batches as the skillet shouldn’t get too crowded.
5. Cook for 2 to 3 minutes and then flip, cooking for an additional 2 to 3 minutes. Chicken should have a golden-brown exterior and should be cooked all the way through.
6. Remove from skillet and drain on a paper towel-lined plate
Frequently Asked Questions
What makes these chicken strips Cajun?
They’re seasoned with bold spices using Catch a Fire’s Cajun Seasoning, giving them that classic smoky, spicy Southern flavor.
Are these very spicy?
They have a medium kick, but you can turn it up with hot sauce from Peppers of Key West.
Can I bake or air fry them?
Yes, both methods work great if you want a lighter version while still keeping them crispy.
What dipping sauces go best?
Ranch, honey mustard, or extra hot sauce all pair perfectly with the Cajun flavor.
Can I use chicken thighs instead of breast?
Absolutely—thighs will give you even juicier strips.
