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Cajun Chicken Fingers with Spicy Ketchup

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 10 mins
Yield Serves: 4

Ingredients

  • Chicken:
  • 1 pound chicken tenders, halved crosswise
  • Salt and pepper
  • 1/2 cup milk
  • 3/4 cup finely ground yellow cornmeal
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • Spicy ketchup:
  • 1 cup ketchup
  • 1/2 teaspoon Tabasco
  • 1 tablespoon packed dark brown sugar
  • 2 teaspoons lemon juice
  • Salt and pepper

Nutrition Information

  • calories 376
  • fat 15 g
  • satfat 5 g
  • protein 29 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 82 mg
  • sodium 1046 mg

How to Make It

  1. Season chicken on all sides with salt and pepper. Place milk in a shallow bowl. Combine cornmeal, oregano, 1/4 tsp. salt and cayenne in a separate, shallow bowl.

  2. Melt butter with oil in a large skillet over medium-high heat. Dip chicken in milk, then dredge in cornmeal mixture. Transfer to skillet and pan-fry until browned and cooked through, 3 to 5 minutes per side.

  3. Mix ketchup, Tabasco, sugar and lemon juice in a small bowl. Season with salt and pepper. (Make it up to a week ahead; cover and chill.) Serve chicken warm with dipping sauce.

Also appeared in: All You, July, 2013, Back to School Special;