7Chef’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.
8THE CHICKEN TENDERS
9Gather your ingredients.
10Lay the chicken strips on a clean surface.
11Coat both sides with 1 tablespoon of the Cajun spice.
12Chef’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.
13Add the remaining tablespoon of Cajun spice to the panko breadcrumbs, and combine.
14Add a chicken strip to the flour, and thoroughly coat.
15Dip into the egg wash.
16Place into the panko breadcrumbs, and press the crumbs into the chicken.
17Place on a wire rack, and repeat for the other chicken strips.
18Allow the chicken strips to rest for 10 minutes, before frying.
19Place about 1 inch (2.5cm) of peanut oil into a pot with high sides, and allow to get up to temperature, 350f (175c).
20Add the chicken strips to the hot oil.
21Cook the chicken tenders until golden brown, about 2-3 minutes per side.
22Chef’s Note: You do not want to crowd the pan, so you will probably need to do these in batches.
24Serve these on a platter with some dipping sauce, and watch them dissapear. Enjoy.