You can eat them plain with a little honey mustard for dipping, or you can throw them on top of a cajun chicken pasta. Toss it on top of a salad for a cajun chicken salad for something on the lighter side. These tasty little bites are good so many different ways! Garnish with green onion and lime slices 








INSTRUCTIONS


Cover the bottom of a large heavy skillet with about ½ inch of oil. Heat oil to 350 degrees (see cooking lesson below).

In a small dredging bowl combine panko bread crumbs with onion powder, garlic powder, oregano, basil, thyme, peppers, paprika, and salt. Small cake pans make great for dredging.
Pour the buttermilk into a small bowl.

Working one at a time, dip the chicken into buttermilk and then into bread crumbs to coat. Place carefully into the hot oil. Cook the chicken in batches as the skillet shouldn't get too crowded.

Cook for 2 to 3 minutes and then flip, cooking for an additional 2 to 3 minutes. Chicken should have a golden brown exterior and should be cooked all the way through.


Remove from skillet and drain on a paper towel-lined plate.




INGREDIENTS


Vegetable Oil for Frying
1 cup panko bread crumbs
2 tablespoons cajun seasoning
2 lb chicken tenders, trimmed

1 cup buttermilk

Garnish with green onion and lime or lemon slices 






NUTRITION INFO


Serving Size: 1 (124 g)     Servings Per Recipe: 4


Calories 256.2    Calories from Fat 91 36%    Total Fat 10.2 g15 %    Saturated Fat 2.2 g 10%    Cholesterol 109 mg 36%    Sodium 264.7 mg 11%    Total Carbohydrate 2.5 g 0%    DietaryFiber 0.3 g 1%    Sugars 0.1 g 0%    Protein 36.6 g 73%




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