Cajun Chicken Fingers with Spicy Ketchup

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Yield: Serves: 4
Cost per Serving: $2.05
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 15g
  • Saturated fat: 5g
  • Protein: 29g
  • Carbohydrate: 32g
  • Fiber: 2g
  • Cholesterol: 82mg
  • Sodium: 1046mg


  • 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


  1. 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. 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. 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 featured in: Back to School Special, All You, July 2013
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