3poundsboneless skinless chicken breast(trimmed and cut into ½-inch strips then cut in half lengthwise)
1 quartoil for frying(peanut recommended)
For the marinade
1 ½cupsbuttermilk
2teaspoonssalt(if using salt-free Cajun seasoning)
1tablespoonCajun seasoning(without added salt)
2tablespoonshoney
For breading the chicken
3cupsflour
2teaspoonssalt(if using salt-free Cajun seasoning)
2tablespoonsCajun seasoning
Instructions
Marinate the chicken. Combine the buttermilk, Cajun seasoning, salt, and honey in a large mixing bowl. Add the chicken strips, making sure they are fully submerged in the marinade. Cover the bowl and let it marinate for 1 hour at room temperature, or refrigerate for up to 4 hours.
Bread the chicken. Preheat the oil in a deep fryer or Dutch oven to 365°F. In a large mixing bowl, whisk together the flour, salt, and Cajun seasoning. Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Working in batches, coat each piece thoroughly in the seasoned flour.
Fry the chicken. Prepare a baking sheet by lining it with paper towels and placing a wire cooling rack on top. Carefully place the chicken strips into the hot oil, frying in a single layer for about 6 minutes or until they reach a medium golden brown and are fully cooked through. Transfer the fried tenders to the cooling rack to drain any excess oil while you cook the remaining batches.
Serve. Serve the chicken tenders immediately, or keep them warm in a 200°F oven until ready to serve. They pair perfectly with ranch dressing or your favorite dipping sauce.
Notes
If your Cajun seasoning contains salt, reduce or eliminate the salt you add to the marinade and to the breading. I’d recommend leaving it out of the breading entirely. Taste the tenders after frying and sprinkle with salt while they’re still hot it they need it. You can also fry these in a skillet with a 1/2 inch of oil, but you’ll need to turn them halfway through.