Cajun chicken tenders with honey mustard dipping sauce

Just made this up with the help of my Normy!

You’ll need chicken tenders, about a pound and a 1/2
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1 cup, plain bread crumbs
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3-4 eggs, whisked
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Place the chicken tenders on a few paper towels and dab them with more paper towel, get all the access liquid off them
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trim the fat of chicken tenders
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grab some Creole/Cajun seasoning, yeah, Normy that stuff is THE BEST! THE BEST!
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season the bread crumbs with the Creole/Cajun seasoning, about a tbsp…
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then season the chicken tenders with the Creole/Cajun seasoning, both sides
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also season the bread crumbs with cayenne pepper, to taste (the more cayenne, the more spicy)
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stir breadcrumbs and seasoning all together, really well
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start by dipping the chicken tenders in the egg, let some the egg drip off before adding it to the breadcrumbs
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then coat the chicken tender in the breadcrumbs and shake off excess crumbs
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continue dipping the chicken tenders into egg and bread crumbs until all tenders are coated
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normy placed the breaded tenders in a single layer on a sheet pan
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heat a large skillet on medium high heat and fill about 1/2 an inch deep with Canola or peanut oil and get it nice and hot and then add chicken tenders to oil (You could heat the oil up while you bread the chicken and by the time everything is breaded, oil should be nice and hot)
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don’t add too many tenders to the pan as to not overcrowd the pan.
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cook tenders 5-7 minutes and then flip them over, they should be nice and brown
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cook other side 5-7 minutes

while the chicken cooks, grab a medium bowl and line it with several layers of paper towels, and when the tenders are done cooking, stand the tenders up to lean against the side of the bowl so they drain and they aren’t laying on each other smooshing each other
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Cook all the chicken tenders until they are all cooked and drained and nice and hot and serve with BBQ Sauce, Ranch, or Honey mustard dressing is what I used. I made this dressing, yes it is a dressing I use for salad, but its thick enough that I thought it would be yummy to go with my chicken tenders and it was perfect!
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MMMM Normy cooked the tenders perfect! Good Job!
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Recipe

  • chicken Tenders, about a pound and a 1/2
  • 1 cup, plain bread crumbs
  • 3-4 eggs, whisked well
  • Creole/Cajun seasoning
  • cayenne pepper
  • Canola or Peanut oil, for frying
  • Place the chicken tenders on a few paper towels and dab them with more paper towel, get all the access liquid off them
  • trim the fat of chicken tenders
  • grab some Creole/Cajun seasoning,
  • season the bread crumbs with the Creole/Cajun seasoning, about a tbsp…
  • then season the chicken tenders with the Creole/Cajun seasoning, both sides
  • also season the bread crumbs with cayenne pepper, to taste (the more cayenne, the more spicy)
  • stir breadcrumbs and seasoning all together, really well
  • start by dipping the chicken tenders in the egg, let some the egg drip off before adding it to the breadcrumbs
  • then coat the chicken tender in the breadcrumbs and shake off excess crumbs
  • continue dipping the chicken tenders into egg and bread crumbs until all tenders are coated
  • normy placed the breaded tenders in a single layer on a sheet pan
  • heat a large skillet on medium high heat and fill about 1/2 an inch deep with Canola or peanut oil and get nice and hot and then add chicken tenders to oil (You could heat the oil up while you bread the chicken and by the time everything is breaded, oil should be nice and hot)
  • don’t add too many tenders to the pan as to not overcrowd the pan.
  • cook tenders 5-7 minutes and then flip them over, they should be nice and brown
  • cook other side 5-7 minutes
  • while chicken cooks, grab a medium bowl and line it with several layers of paper towels, and when the tenders are done cooking, stand the tenders up to lean against the side of the bowl so they drain and they aren’t laying on each other smooshing each other
  • Cook all the chicken tenders until they are all cooked and drained and nice and hot and serve with BBQ Sauce, Ranch, or Honey mustard dressing is what I used. I made this dressing:
  • 3 tablespoons sparkling wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon whole grain mustard
  • 1/2 teaspoon minced garlic
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic, egg yolk, salt, and pepper.
  • Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. (So I whisked this and tried it and I felt it was a little to tart, so I added in honey and it took that edge off and actually make this dressing taste like a honey mustard dressing, so I suggest adding honey)
  • yes it is a dressing I use for salad, but its thick enough that I thought it would be yummy to go with my chicken tenders and it was perfect!
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