User Guide

108

CAJUN CHICKEN

TENDERS

1 pound chicken tenderloins

1½ cups buttermilk

1 tablespoon Louisiana hot sauce

1½ cups all-purpose our

2½ teaspoons salt

1½ teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1½ teaspoons ground mustard

1 teaspoon cayenne pepper

1½ tablespoons cornstarch

Nonstick cooking spray

Ingredients

MARINATE chicken tenders in buttermilk and hot sauce for 4 hours or

overnight.

ADD all the remaining ingredients in a large bowl and mix well.

DREDGE the marinated chicken tenders in the breading mixture

MIX 1/3 of the marinade into the seasoned our and mix well. This

will create little akes.

ALLOW the chicken to sit out for an hour until the coating gets tacky

and dredge the tenders back in the our. Set aside.

Preheat

SPRAY a liberal coating of cooking spray on each side of the chicken

tenders and place in the preheated

COOK the tenders at 400°F (200°C) for 10 minutes, until golden

brown and crispy

Instructions