Awesome New Orleans Spicy Chicken Strips

26
Andy Anderson !

By
@ThePretentiousChef

I was looking for a different way to make some good-tasting chicken strips, and I came up with this.

The process is simple, and you might have all the ingredients just sitting right there for you in the pantry and refrigerator.

In addition, they go great with a nice honey/mustard dipping sauce.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 3 votes

Comments:
Serves:
2
Prep:
20 Min
Cook:
20 Min
Method:
Deep Fry

Ingredients

  • PLAN/PURCHASE

  • THE DIPPING SAUCE (OPTIONAL)

  • 1/4 c
    mayonnaise
  • 2 Tbsp
    dijon mustard (i recommend, grey poupon)
  • 2 Tbsp
    fresh honey
  • 1 tsp
    hot sauce, i use franks
  • 1 Tbsp
    vinegar (i use rice vinegar; however, white vinegar will do)
  • THE CHICKEN TENDERS

  • 3/4 c
    flour, all purpose variety
  • 2 Tbsp
    cajun spice (i recommend, homemade)
  • 1 1/2 c
    breadcrumbs, panko variety
  • 2 medium
    eggs, beaten
  • 2 medium
    chicken breasts, cut into strips
  • ·
    peanut oil, for deep frying

How to Make Awesome New Orleans Spicy Chicken Strips

Step-by-Step

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

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