Chef’s Tip: If you can give the dipping sauce an hour or two to rest, it will help to build flavor, and give the ingredients a chance to know each other.
THE CHICKEN TENDERS
Gather your ingredients.
Lay the chicken strips on a clean surface.
Coat both sides with 1 tablespoon of the Cajun spice.
Chef’s Note: If you would like to make your own Cajun spice (I do), then play around with different combinations of the following spices: chili powder, cumin, basil, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, and dried thyme.
Add the remaining tablespoon of Cajun spice to the panko breadcrumbs, and combine.
Add a chicken strip to the flour, and thoroughly coat.
Dip into the egg wash.
Place into the panko breadcrumbs, and press the crumbs into the chicken.
Place on a wire rack, and repeat for the other chicken strips.
Allow the chicken strips to rest for 10 minutes, before frying.
Place about 1 inch (2.5cm) of peanut oil into a pot with high sides, and allow to get up to temperature, 350f (175c).
Add the chicken strips to the hot oil.
Cook the chicken tenders until golden brown, about 2-3 minutes per side.
Chef’s Note: You do not want to crowd the pan, so you will probably need to do these in batches.
Serve these on a platter with some dipping sauce, and watch them dissapear. Enjoy.