I am a sucker for chicken tenders. When I worked at restaurant a few years back they used to serve Cajun Chicken Tenderloins with honey mustard dressing and I swear I must’ve ordered it every other day that I worked. I recently decided to see if I could replicate them at home. For this recipe, I marinate chicken tenders in some buttermilk and cajun seasoning and then dredge them in flour seasoned with even more cajun seasoning. To top it off, I dip them in a sweet homemade honey mustard dressing. Tender chicken with a little crunch, a little spice and a little sweet, what more could you want?
Crunchy Cajun Chicken TendersPrint Recipe
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons Cajun seasoning, divided
- 1 pound chicken tenders
- 1/2 cup mayo
- 2 tablespoons prepared yellow mustard
- 1/2 teaspoon granulated garlic
- 1 tablespoon vinegar
- 2 tablespoons honey
- salt and pepper to taste
- 1 cup flour
- 1/2 tablespoon black pepper
- About 1 1/4 cup canola oil for frying
In a bowl whisk egg, buttermilk and 1 tablespoon of Cajun seasoning. Add chicken tenders and mix them around until they are all coated. Cover and refrigerate for at least 2 hours.
Mix together mayonnaise, mustard, garlic, vinegar, honey and salt and pepper together in a bowl. Cover and refrigerate for at least 20 minutes.
Combine flour, remaining Cajun seasoning and black pepper in a large freezer bag. Once chicken is done marinating, remove from buttermilk mixture and let excess drip off. Place chicken tenders in plastic bag and shake to coat.
In a large pan, heat oil over medium heat. Once the oil is hot (I test this by sprinkling a little flour in it, if it fizzes, I start frying), add chicken tenders and fry until golden brown, about 3 minutes per side. (Note: Be careful not to over crowd the pan, or the temperature of the oil will drop and your chicken won't get as crispy as you like. If your pan won't fit all of the tenders in it without over crowding simply do it in batches.) Once browned, remove from fryer, lay on paper towels or a brown paper bag and sprinkle with a little salt if desired. Serve with honey mustard dressing.