Cajun Oven-Fried Chicken

  • Patten Posted: 12/05/10
    Worthy of a Special Occasion

    i used skinless, boneless chicken breasts that i cut into strips. they cooked quickly. i didn't have buttermilk so just used regular milk. the this was a pretty easy weeknight meal and satisfied the 'chicken fingers' urge. served w/ ranch dressing and bbq sauce.

  • Pumpernickel Posted: 01/19/10
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    I serve the chx up with some Frank's Buffalo sauce or change it up and use some Asian spices and use Sriracha sauce. This wakes up the old taste buds!

  • redsox19762 Posted: 06/09/10
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    I used cajun seasoning with salt so I omitted the salt. I also sprinkled extra cajun spice on the chicken pieces after spraying them with cooking spray. Used 2 breasts and 4 drumsticks and it was SO good. The chicken was so tender! YUM!!

  • TriciaS Posted: 01/25/10
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    My husband & I both thought this was wonderful!! So EASY & delicious. Panko gave it a nice crunch, so it was truly crispy. Just a couple of changes: used Creole seasoning w/salt (had already) so I just omitted salt in recipe. Also added 1/4 tsp. hot sauce to spice up alittle. Served with potatoes & fresh green beans. Hit the spot!!

  • JenniferT75 Posted: 01/20/09
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    Super easy! My whole family loved this "fried" chicken. I accidentally bought spicy flavored panko and it turned out great anyway.

  • weckyb Posted: 01/28/09
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    I would definitely make this again for a quick week night meal. I used chicken breast tenderloins, added pepper to the seasoning and baked them for about 20 minutes at 400. The addition of the pepper added a nice little kick, so they weren't bland at all.

  • Carolinabev Posted: 09/19/10
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    My husband loves fried chicken so was reluctant to try this. It has become one of his favorites!

  • josephjohn Posted: 09/12/10
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    Frankly, I am a fried chicken person, but decided to try to save some calories! Awful, dry, tastless, and doesn't begin to compare to "fried chicken".

  • LauraMcGhghy Posted: 01/20/12
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    This is one of my favorite recipes - it always tastes so good. I usually sub boneless/skinless thighs for everything except the breasts and leave everything else the same. It is quick to prep and then cooks so I have time to make salad and get everything ready to eat.

  • becka251 Posted: 04/30/12
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    This is a good, solid recipe that is easy enough to make every week. I made this with 12 drumsticks and a half panko/ half whole wheat breadcrumbs mix to dredge.

  • jmullins10 Posted: 05/22/12
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    This is delicious. My husband and I both grew up eating fried chicken. My mother makes the best fried chicken in the South as far as I am concerned. However, the hubby and I have changed our eating habits and I had to find a healthy version that would satisfy our high standards and this was it. This is our weekly Sunday dinner and we love it. Not to be rude but whoever says this is tasteless, dry and awful must have prepared it wrong. Perfect for those looking for a healthy version of what Mom or Grandma makes!

  • EllenDeller Posted: 09/22/13
    Worthy of a Special Occasion

    Made this tonight with chicken legs, and it was so moist and tasty. I did marinate the chicken about 30 minutes in buttermilk with some Tabasco & oregano and followed another reviewer's good advice about using 50% panko and 50% seasoned bread crumbs. There's a terrific cajun seasoning mix on the CL website that one can adjust for salt and heat, and that's what I used. Served with corn on the cob and some sauteed okra & peppers for a great end-of-summer meal.

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