Cajun Breaded Chicken Tenders

Recipe

PREP

About 20 minutes

STOVETOP

About 45 minutes total

OVEN

About 36–40 minutes totalWith preheating during prep

YIELD

About 4 servings

Contains wheat. Check sauce and accompaniment labels for their allergens.

Use 1 1/2 pounds chicken tenderloins, similar in size and about 1/2 inch thick. That may be about 10–12 pieces. Whole breasts and cutlets need their own cooking times.

Ingredients

Chicken and shared coating

• 1 1/2 pounds true chicken tenders (tenderloins), similar in size and about 1/2 inch thick
• 5 tablespoons Ragin’ Cajun y’ALL Purpose Breading Mix, for the wet batter
• 1/3 cup cool water
• 1 1/2 cups Ragin’ Cajun y’ALL Purpose Breading Mix, for the dry coating
• Up to 1/4 cup additional y’ALL Purpose Breading Mix, optional clean reserve

Choose one cooking method

• Neutral oil, enough for about 1 inch in a 5-quart Dutch oven or deep heavy saucepan, for the stovetop method
• 2 tablespoons plus 1 teaspoon neutral oil, divided, for the oven method
• Dipping sauce, optional, for serving

Shared coating preparation

1. Choose the stovetop or oven method before coating. For stovetop, set out an oil thermometer and a 5-quart Dutch oven or deep heavy saucepan. For oven, preheat to 425°F now and set an oven-safe wire rack on a rimmed sheet pan. For either route, set out a wet bowl, a separate shallow dry-breading bowl, a tray for coated raw chicken, and a clean rack or platter for cooked chicken.
2. Pat the tenderloins dry. Whisk 5 tablespoons breading mix with 1/3 cup cool water until no dry pockets remain. Put 1 1/2 cups dry mix in the second bowl. If using the optional 1/4-cup reserve, measure it into its own clean container before the chicken touches the station; add only that untouched reserve as needed.
3. Dip one tender in the wet bowl, let excess batter drip back, then turn it in the dry mix. Press coating onto the top, bottom, and narrow edges. Place it on the raw-chicken tray and repeat. Keep the coating bowls and tray away from the clean rack or platter for cooked chicken.

Stovetop method

Start with the shared coating preparation, then follow this cooking route.

1. Add about 1 inch of oil to a 5-quart Dutch oven or deep heavy saucepan, keeping the oil and food well below the vessel’s halfway point. Heat to 350°F. Set a clean wire rack over a sheet pan.
2. Fry up to 4 tenders at a time, or fewer if they need more room. Plan on about 3 batches and allow about 4–6 minutes per batch, turning once. Check the thickest part of every tender with a food thermometer; it must reach 165°F before serving.
3. Move cooked tenders to the clean rack. Let the oil return to 350°F before the next batch. Serve promptly with sauce on the side.

Oven method

Start with the shared coating preparation, then follow this cooking route.

1. Heat the oven to 425°F while you coat the chicken. Set an oven-safe wire rack on a rimmed sheet pan and brush the rack with 1 teaspoon of the oven-method oil.
2. Arrange the coated tenders in one uncrowded layer. Brush or drizzle 1 tablespoon oil across the top surfaces.

3. Bake for 8 minutes. Support each tender with a spatula as you turn it, then apply the remaining 1 tablespoon oil to dry patches on the newly exposed side.
4. Bake another 8–12 minutes, until the coating is crisp. Check every tender at its thickest part with a food thermometer; each must reach 165°F before serving. Move to a clean platter and serve promptly.

After cooking

Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F. Discard wet batter and dry breading that contacted raw chicken.