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Crispy Cajun chicken strips are a delightful twist on a classic favorite, delivering a perfect combination of crunch, spice, and succulence. This dish not only appeals to lovers of fried chicken but also introduces a unique flavor profile that captures the essence of Cajun cuisine. The contrast between the crispy exterior and the tender, juicy interior makes these chicken strips a standout option for family meals, gatherings, or a satisfying snack.

Crispy Cajun Chicken Strips

Discover the irresistible delight of crispy Cajun chicken strips, a perfect blend of crunch and spice that transforms a family favorite into a gourmet treat. Marinated in buttermilk and hot sauce, these strips deliver tender juiciness wrapped in a flavorful, golden crust. The article provides a thorough breakdown of ingredients and preparation techniques, making it easy for you to recreate this delicious dish at home. Enjoy these flavorful chicken strips with your favorite dipping sauces or side dishes for a satisfying meal.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

1 tablespoon hot sauce (preferably Louisiana-style)

1 cup all-purpose flour

1 tablespoon Cajun seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup cornmeal

Vegetable oil, for frying

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken strips, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

    Prepare the Breading Mixture: In another bowl, whisk together the flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a separate shallow dish, place the cornmeal.

      Set Up the Breading Station: Remove the chicken from the buttermilk and allow excess liquid to drip off. Dredge each strip in the seasoned flour mixture, pressing lightly to adhere. Next, dip the floured chicken back into the buttermilk before coating it in cornmeal, pressing down firmly to achieve a crispy exterior.

        Heat the Oil: In a large, heavy skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

          Fry the Chicken Strips: Carefully add the breaded chicken strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Adjust the heat as necessary to maintain the oil temperature.

            Drain and Serve: Once cooked, transfer the chicken strips to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces, like ranch, honey mustard, or a spicy remoulade.

              Prep Time, Total Time, Servings: 20 mins | 1 hr 20 mins | 4 servings