Back to the Table with Chef Bud – Cajun Chicken Strips

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CAJUN CHICKEN STRIPS W/CREOLE MUSTARD SAUCE

INGREDIENTS

  • 1 LB CHICKEN TENDERS, PAT DRY
  • 1 BOX LOUISIANA CRISPY CHICKEN FRY BATTER MIX
  • 1/2 C MAYONNAISE
  • 2 TBLSPN DIJON MUSTARD
  • 1 TBLSPN MCCORMICK BAYOU CAJUN SEASONING
  • 1 TBLSPN HORSERADISH, I LIKE THE HOT VARIETY
  • 1 TSPN WORCESTERSHIRE SAUCE
  • 2 TSPN LEMON, JUICE
  • 2 TBLSPN PARSLEY, CHOPPED
  • KOSHER SALT AND COARSE BLACK PEPPER TO TASTE

PREPARATION:

  1. CUT CHICKEN INTO DESIRED SIZES WHETHER BITES OR STRIPS.
  2. ACCORDING TO THE LOUISIANA CHICKEN BATTER MIX BREAD AND FRY THE CHICKEN ACCORDING TO HOW YOU WANT THEM. 
  3. FRY AT 325 DEGREES, COOK TO AN INTERNAL TEMPERATURE OF 165 DEGREES.
  4. SET ASIDE ON A PAPER TOWEL TO DRAIN.
  1. COMBINE THE MAYO, DIJON MUSTARD, HORSERADISH, CAJUN SEASONING, WORCESTERSHIRE SAUCE, AND A BIT OF LEMON JUICE. 
  2. WHISK TOGETHER WELL, AND SEASON IF NEEDED WITH SALT AND PEPPER.
  3. DIVIDE INTO TWO EQUAL PARTS. SET ONE HALF ASIDE.
  4. ADD JUST A BIT OF CREAM OR MILK TO ONE HALF TO THIN IT OUT JUST A LITTLE BIT.
  1. PLACE WARM FRIED CHICKEN IN A BOWL AND TOSS WITH THE THINNED OUT SAUCE.

THIS DISH CAN BE SERVED AS CHICKEN WITH A DIPPING SAUCE, OR TOSSED WITH PASTA FOR A GREAT PASTA DISH. IT IS EVEN FANTASTIC AS A SALAD TOPPING, ANY PLACE YOU WOULD LIKE TO ADD A SPICY CAJUN FLAVOR WITH SOME CRISPY CHICKEN. IT IS FUN DURING MARDI GRAS TO HAVE A LITTLE SPICE AT YOUR TABLE. A SURE WAY TO BRING THEM ALL “BACK TO THE TABLE” AND SHARE A SPICY AND CRISPY CAJUN DISH! ENJOY!

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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