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Marvelous! Used Panko breadcrumbs and forgot the garlic powder--oh well. It's not like Tony Chachere's Creole seasoning doesn't cover the bases by itself anyway. Thanks for sharing.
An instant family favorite, paired with Haricots Verts With Carmelized Shallots for Menu#288459. I didn't change the seasonings, and it was spicy enough for us! Because we had giant chicken breasts, I cut them in half horizontally to create 2 fillets from each breast. This was SO EASY! This goes into my Best of 2014 because, although it is not fancy, we will have this often. Made for Zaar Cookbook Tag.
Easy and good. After reading the other reviews, I increased the amount of Cajun seasoning and was glad that I did - we like spicy at my house. Great recipe that I will repeat. Thanks Princess Tomato for sharing. Made for Fall PAC 2012.
Recipe was great! Easy to make and had all the seasonings right in my kitchen, so no extra trips to the grocery store! My guests loved it! I made one minor adjustment and added another two tbsp. of cajun because I like the extra heat, otherwise it turned out great!
This was a easy, quick to put together dish, requiring minimal prep. I followed directions as indicated. DH and I thought the dish was good, but that the cajun seasoning should have been increased a bit as it did not come through as we were expecting. DH said the dish tasted more like a nice breaded chicken dish than a cajun chicken per se. We served this with Prudhomme's Cajun Cauliflower in Garlic Sauce, which was a nice compliment. Made for PAC Spring 2008.
As far as a method of cooking, this is awesome! And as far as flavour, this is amazing! I have tried this with both chicken and pork chops now and loved both. The pork chops I fast fry first just to ensure that they cook through. Thank you so much for sharing this!