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Cajun cuisine has made a significant mark on the culinary landscape, captivating food lovers with its bold flavors and vibrant ingredients. Originating from the Bayou regions of Louisiana, Cajun cooking reflects the rich heritage of the Acadian people and incorporates a medley of influences, including French, African, and Spanish traditions. As a result, each dish bursts with an array of spices and textures that are both comforting and exciting, making Cajun cuisine a favorite among home cooks and food enthusiasts alike.

Crispy Cajun Chicken Strips

Dive into the flavors of Cajun cuisine with Crispy Cajun Chicken Strips! This easy-to-make recipe offers a perfect blend of spices and textures, showcasing the rich heritage of Louisiana. Enjoy tender, juicy chicken wrapped in a crunchy coating, perfect for any occasion. Serve them with zesty dipping sauces and classic sides for a meal that’s both comforting and exciting. Discover the joy of Cajun cooking and wow your family and friends with this delicious dish!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup buttermilk

1 tablespoon hot sauce (like Tabasco)

1 cup all-purpose flour

1/2 cup cornmeal

2 tablespoons Cajun seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Oil for frying (such as vegetable or canola oil)

Instructions
 

Marinate the Chicken: Cut the chicken breasts into strips, approximately 1-inch wide. In a mixing bowl, combine the buttermilk and hot sauce. Add the chicken strips, ensuring they are submerged. Cover and refrigerate for a minimum of 1 hour (up to 8 hours for more flavor).

    Prepare the Coating: In a separate bowl, whisk together the flour, cornmeal, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper until well combined.

      Preheat the Oil: In a deep skillet or pot, pour enough oil to cover the bottom by about 1 inch. Heat oil over medium-high heat until it reaches 350°F (175°C). You can test if it's ready by dropping a small piece of bread into the oil—if it sizzles, it’s good to go.

        Coat the Chicken: Remove chicken strips from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour-cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess.

          Fry the Chicken: Carefully place coated chicken strips into the hot oil in batches (don’t overcrowd the pan). Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from oil and drain on a paper towel-lined plate.

            Serve Hot: Serve the crispy Cajun chicken strips with your favorite dipping sauce, such as ranch, honey mustard, or a spicy aioli. Enjoy!

              Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 1 hour 25 minutes (includes marinating time) | Servings: 4