Description
Cajun Cornbread Crusted Chicken Tenders are a flavorful and crispy twist on classic chicken tenders. Coated in a spicy mix of Cajun seasoning and cornbread mix, these tenders are baked to golden perfection for a delicious and easy meal everyone will love.
Ingredients
Scale
Chicken
- 2 lb chicken tenders
Breading
- 1 (8.5-oz) package cornbread mix (Jiffy)
- 3 to 4 Tbsp Cajun seasoning
- ⅓ cup all-purpose flour
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 400ºF to prepare for baking the chicken tenders.
- Prepare Breading Stations: Place the flour in a shallow pan or plate. In a separate shallow pan or bowl, whisk the two eggs until fully combined. In a third shallow pan or plate, mix together the Cajun seasoning and cornbread mix thoroughly.
- Coat Chicken Tenders: Take each chicken tender and coat it lightly with the flour, shaking off any excess. Then dip the floured chicken into the beaten eggs, ensuring it is fully covered. Finally, coat the chicken tender evenly with the Cajun and cornbread mixture. Place each coated tender on a baking sheet. Repeat this process with all remaining chicken tenders.
- Prepare for Baking: Lightly spray the coated chicken tenders with cooking spray to help them crisp up in the oven and prevent sticking.
- Bake the Chicken: Bake the tenders in the preheated oven for 15 minutes or until the chicken juices run clear and the coating is golden and crisp.
Notes
- You can adjust the amount of Cajun seasoning to tailor the spice level to your preference.
- For extra crispiness, flip the chicken tenders halfway through the baking time.
- Serve with your favorite dipping sauces such as ranch, honey mustard, or spicy mayo.
- Leftover tenders can be refrigerated for up to 3 days and reheated in the oven for best texture.
