Cajun Chicken Tenders are kid and adult approved! These tender chicken strips are full of flavor and perfect for dunking in your favorite dipping sauce.
Whether you call them chicken tenders, chicken fingers or chicken strips, there is no doubt that deep fried pieces of chicken is always a favorite. Kids love them because they are finger food and fun to eat. Adults love them because…well for the same reasons. They are just plain fun to eat! Not to mention delicious.
Especially when the chicken strips are seasoned every step of the way like they are in this recipe. They are first marinated in a cajun buttermilk mixture, then double coated in a cajun seasoned flour mixture before being deep fried to perfection. The result is a crunchy, tender, flavorful bite that the whole family is sure to love.
What ingredients you’ll need to make Cajun Chicken Tenders:
CHICKEN TENDERLOINS: Chicken tenderloins are the long muscle strip beneath the breast. For this recipe, you can use chicken breasts that you’ve cut into strips as well.
BUTTERMILK: Buttermilk helps to tenderize the chicken which is why it is used so often when making fried chicken.
HOT SAUCE: To give a little kick to the marinade. I use Crystal for this but you could also use something similar, like Franks.
FLOUR/CORNSTARCH: A combo of the two is what is going to give you that crispy exterior.
EGG/MILK: This will give the flour something to stick to.
CAJUN SEASONING: You can make your own DIY cajun seasoning or you can use your favorite.
BLACK PEPPER: Adds a touch of smoky heat to the flour.
Step by Step Photos and Instructions:
Whenever I make coated fried food I like to set up an assembly line of sorts. It helps keep things moving smoothly. Just follow along in the step by step photos to see just how I do it.
Marinate the chicken tenders. 
Pat dry. 
Dredge the chicken in seasoned flour mixture. 
Dip into egg wash. Let excess drip off. 
Dredge in flour once more. 
Fry in 350 degree oil until browned and cooked through. Season with salt after you remove from the oil.
STEP #1: Marinate your chicken in buttermilk and cajun seasoning. You’ll want to do this for at least 2 hours. After it has marinated pat it dry.
STEP #2: Set up your assembly line with the dried chicken tenders, seasoned flour and an egg wash.
STEP #3: Coat the chicken. First dredge the chicken in flour, then dip in the egg wash and then once more into the flour mixture.
STEP #4 Fry chicken, in batches so you don’t overcrowd the pan, at 350 degrees F until browned and cooked through. Transfer to a paper towel lined plate. Sprinkle with salt as soon as your remove them from the oil.
What dip do you use with chicken tenders?
The dip you choose when you’re eating chicken tenders is almost just as important as the tenders themselves. After all, dunking food in a sauce is also part of the fun. Around here we like to dip ours in homemade honey mustard, creamy ranch dip, and garlic aioli.
When it comes to sides, I like to serve these with air fryer french fries or homemade mashed potatoes like they do when you get the Cajun Chicken Littles at the Cheesecake Factory!
Storage and Leftovers:
These are best eaten the day that they are made but will crisp up in the air fryer!
FAQ:
It is the long muscle underneath the breast of the chicken and is the most tender part of the bird.
You do not need to remove the tendon! It is a personal preference but the tendon is edible. I’ve done it both ways and honestly, removing the tendon can be more effort than it’s worth.
Cajun spice hails from Louisiana. It’s a blend of spices that usually includes paprika, cayenne, garlic, onion and
Can’t get enough cajun flavor? Try these other Cajun recipes:
- This Creamy Cajun Shrimp Pasta is the perfect decadent pasta to satisfy your craving!
- Switch up your pot roast game with this Cajun Pot Roast with Tomato Gravy
- Your family won’t be able to get enough of this Cajun Popcorn Shrimp
Note: This post was originally published in 2009. It was updated with a modified recipe, new photos and nutrition information in 2022.
Servings
Ingredients
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 2 tablespoons Cajun seasoning (divided)
- 2 egg
- 1/4 cup milk
- 1 1/2 - 2 pounds chicken tenders
- 2 cups flour
- 2 tablespoons cornstarch
- 1/2 tablespoon black pepper
- 1 1/4 cup canola oil (for frying)
Instructions
In a bowl whisk 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. Once chicken is done marinating, remove from buttermilk mixture and pat dry.
In one bowl whisk together eggs with 1/4 cup milk. In another bowl combine flour, corn starch, remaining Cajun seasoning and black pepper.
Working in an assembly line dredge the dried chicken in the flour mixture then dip in the egg then dredge once more in the flour to "double coat" the chicken.
In a large pan, heat oil over medium heat to 350 degrees F. Once the oil is hot add chicken tenders and fry until golden brown. Don't overcrowd the pan! Fry in batches if needed, about 3 minutes per side. Once browned, remove from fryer, lay on paper towels sprinkle with a little salt. Serve immediately.
[…] Šaltinis: Life’s Ambrozia […]
Nevermind. It’s above instead of in the printable instructions.
Why has no one asked where the hot sauce goes? It was left out of the instructions.
Please advise.
Thank you
[…] Šaltinis: Life’s Ambrozia […]
Today was my second time cooking these. My family love these chicken tenders. Mine weren’t cajun even though I used McCormmick cajun seasoning. But they were still very delicious. I really like this recipe.
Hi Joyce, I use King of the Cajun. Enjoy these!
There are several cajun seasonings on the market. Which one did you use in the recipe? I am looking forward to making these over the weekend.
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Hi Katie- I am glad to read that you are finding so much inspiration in the blog. I hope your bf enjoys the Mac N’ Cheese. For the honey mustard dressing in this recipe, I use distilled white vinegar or white wine vinegar. Hope this helps! and thanks for reading :)
I love honey mustard dressing but I have never had one as good as the one I had at a community meatball and spaghetti day on a trip to the US. It was home made and unfortunately I never got the recipe. I am so going to try this :) But Des, which vinegar do you use for it?
No question is stupid Victoria :) I just took them out of the package and then proceeded with the buttermilk marinade.
I’m sorry if this is a stupid question, but do you do anything to the chicken tenders first? Or do you take them straight out of the pack and coat them?
[…] Šaltinis: Life’s Ambrozia […]
Emily: I am so happy to hear that you enjoyed these! And the fact that a former vegetarian also enjoyed them is pretty awesome too :)
I made this chicken for my boyfriend who recently started to eat meat again after being a vegetarian for some years, and it was definitely enough to convince him that meat is great! the chicken was tender and flavorful with an amazing crunch!
Thanks Desmoine!
Brilliant! I love chicken tenders and I love cajun food. I can’t believe I never though to put them together before.
Thanks Rosa and Jennifer!
I LOVE the cajun kick to these!!!
That chicken and it’s dip look extremely scrumptious! Wonderful!
Cheers,
Rosa
Michelle: How funny! I bet yours were good too! :)
finsmom: You’re welcome! I hope the little ones like them! :)
With two little ones, we are huge chicken strip eaters in our house. Great to see a new recipe to switch things up again! Thanks for sharing!
How funny – I made chicken tenders for dinner last night! Mine weren’t cajun but still pretty tasty. I’m bookmarking your recipe for next time. Thanks!