Cajun Fried Chicken Tenders

hand dipping one fried tender into ranch

Print Recipe

Perfectly seasoned, tender pieces of chicken fried golden brown. A dinner recipe that everyone will actually love.

Prep Time30

Cook Time25

marinating4

Total Time4 55

Course: Appetizer, Main Course

Cuisine: American, Southern

Keyword: cajun chicken tenders, fried cajun chicken

Servings: servings

Calories: 542kcal

Author: Katie

Equipment

Deep fryer
2 Large bowls

Ingredients

3 pounds boneless skinless chicken breast (trimmed and cut into 1/2 inch strips then cut in half lengthwise)
1 quart oil for frying (peanut recommended)

For the marinade

1 ½ cups buttermilk
2 teaspoons salt (if using salt-free Cajun seasoning)
1 tablespoon Cajun seasoning (without added salt)
2 tablespoons honey

For breading the chicken

3 cups flour
2 teaspoons salt (if using salt-free Cajun seasoning)
2 tablespoons Cajun 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

For an even coating on the chicken, use a baking dish for the marinade and a large bowl for the breading. You can easily fit a baking dish in the fridge, which is a bonus.

After marinating, pat the chicken strips dry with a paper towel before coating them in flour. This helps the breading stick better and gives you a crispy crust.

If your Cajun seasoning has salt, cut down or skip the salt in the marinade and breading. I'd suggest not adding salt to the breading at all. Taste the tenders after frying and add salt while they're still hot if needed.

For an extra kick, sprinkle some Cajun seasoning or salt on the chicken tenders as soon as they are out of the fryer. The seasoning will stick better while the tenders are hot.

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