Cajun Chicken Fingers Recipe
Chicken breast strips marinated in Frank's Louisiana Hot Sauce
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Ingredients
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Main Ingredients
Seasoning
Cooking Oil
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the chicken breast strips and Frank's Louisiana Hot Sauce. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- 2
Prepare the Breading Station
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In another dish, whisk the eggs until frothy. In a third dish, place the breadcrumbs.
Cooking
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. One at a time, take each chicken strip and first coat it in the flour mixture, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumbs, pressing lightly to adhere.
- 4
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a breadcrumb; it should sizzle immediately.
- 5
Fry the Chicken Fingers
Carefully add the breaded chicken strips 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).
- 6
Drain and Serve
Once cooked, remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
