Monday, July 18, 2011
Cajun Chicken Fingers
- 2 Chicken Breasts (cut into strips/chunks)
- 1/3 cup flour
- 1/4 cup King of the Cajun Louisiana Mix
- 3 eggs
- 1 1/2- 2 cups Kikkoman Panko Breadcrumbs (These are the best)
- Vegetable Oil
Set out 3 bowls. In Bowl #1 combine flour, Cajun mix, and a dash of Salt and Pepper. In Bowl #2 beat eggs. In Bowl #3 have Kikkoman Panko Breadcrumbs (sidenote--- these are the best Panko breadcrumbs i have found, they actually stick to food and don't flake off).
Dredge chicken in Flour/Cajun Mixture, shaking off any excess. Dip into Eggs and then coat all sides of chicken in Panko breadcrumbs. Set aside
In a heavy pot pour 2 inches of oil and let heat to 350 degrees. (if you don't have a thermometer you can test this with a piece of white bread. if the bread browns beautifully in about a minute you are at the right temp. If it gets soggy or burns, you need to adjust the temp.)
Working in batches (do not overload your oil or the temperature will drop) fry your chicken for about 2 minutes on both sides, or until Panko turns golden brown. Remove from oil and let set on paper towel lined plate to absorb extra oil.
I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE，but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!