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15) Cajun-Spiced Chicken Tenders with Remoulade

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb chicken tenders
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 cup panko breadcrumbs
  • 1/2 cup flour
  • 2 tbsp Cajun seasoning
  • 1/2 tsp salt
  • 2 eggs beaten
  • 3 tbsp vegetable oil for skillet or cooking spray (for oven)
  • 1/2 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp chopped pickles
  • 1 tsp Cajun seasoning
  • 1 tbsp chopped parsley

Method
 

  1. Marinate tenders in buttermilk and hot sauce for 15–30 minutes while you gather backpacks.
  2. Mix flour with 1 tbsp Cajun, salt. In another bowl mix panko with remaining 1 tbsp Cajun.
  3. Dredge tenders in flour, dip in egg, press into panko. Shake off excess.
  4. For skillet: heat oil over medium and cook 3–4 minutes per side until golden and 165°F. For oven: spray sheet, bake 20–22 minutes at 425°F, flip halfway.
  5. Whisk remoulade ingredients. Serve tenders with sauce and carrot sticks. Kid-approved swap: use Greek yogurt instead of mayo to cut fat.