Cajun Chicken Fingers
photo by Andi Longmeadow Farm
- Ready In:
- In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
- To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
- In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
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This resulted in a pretty interesting experiment. One cup of cornmeal isn't enough to double dip one pound of tenders. As I began to deplete the cornmeal mixture, I added dried breadcrumbs with about 1/2 and 1/2 of each to coat the remaining fingers using only one dip. A taste test of 4 people unanimously concluded the combo cornmeal/breadcrumb coating was superb. Made for Everyday Is A Holiday
I couldn't get hold of any cornmeal,so I used fine polenta as a substitute.It's possible that it affected the outcome,as we weren't too keen on the outer coating. The spiciness and the flavour was good,though.I baked mine,and I think that frying them would be much better. Sorry Boomette,I don't feel that I did it justice
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