Cajun Chicken Fingers – a delicious recipe with cornmeal, chili powder, oregano, salt, pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
2
To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450u00b0F oven for 12 minutes.
3
OR.
4
In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
513
kcal
Calories
33
g
Fat
13
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup cornmeal, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, and more.
Yes, Cajun Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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