An easy alternative to smoking jerky, this spicy version is a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
Preheat oven to 150°F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.