Hand-breaded Chicken & Tenders Recipe
Freshly made perfectly Cajun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Breading Mixture
Frying
Method
Chicken Preparation
Prepare the Chicken
Trim any excess fat from the chicken breasts and tenders. Cut the chicken breasts into strips if desired.
Season the Chicken
In a large bowl, combine the Cajun seasoning, salt, and black pepper. Add the chicken breasts and tenders, ensuring they are well-coated with the seasoning. Let marinate for at least 30 minutes.
Breading Mixture
Prepare the Breading Stations
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, add the panko breadcrumbs.
Bread the Chicken
Take each piece of seasoned chicken, first dredge it in the flour, shaking off the excess. Next, dip it in the egg mixture, allowing any excess to drip off. Finally, coat it in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a tray.
Frying
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Drain the Chicken
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.