Cajun-Style Chicken Fingers
Recipe: #9072
April 17, 2013
Categories: Chicken, Appetizers, Cajun, Southern High Protein, Boneless Pieces, Spicy, Chicken Dinner, more
"These are so savory, really spicy too! If you don't like them so hot, you can cut down on the pepper in the recipe but as Justin Wilson was fond of saying, "Dat red peppa ain't no hotter dan dat black peppa."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (198.8 g)
- Calories 506.1
- Total Fat - 23.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 128.5 mg
- Sodium - 719.2 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 1.6 g
- Sugars - 4 g
- Protein - 49.9 g
- Calcium - 58.9 mg
- Iron - 3.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut chicken into 1 inch strips, or "fingers" about 3 inches in length.
Step 2
Mix together remaining ingredients, (except breadcrumbs, milk/buttermilk and the 3 tbsp. butter), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
Step 3
Allow chicken to marinate in this for at least 20 minutes.
Step 4
Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
Step 5
Heat butter in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
Step 6
Add more margarine to the skillet if necessary.
Step 7
Drain fingers on paper toweling.
Step 8
Serve with hot sauce or spicy mayo as a dip.
Tips
No special items needed.
1 Reviews
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