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Cajun Comfort
Cajun Chicken Tenders
Oven-baked Cajun chicken tenders with a crisp seasoned breading and a smoky kick, no frying required.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Toasting the panko before breading gives oven tenders a golden, crispy coat. A buttermilk soak keeps the chicken juicy under the crust.
Ingredients
Protein
• 1½ lb chicken tenders
Sauce
• 1 cup buttermilk
Seasoning
• 1 tablespoon Cajun seasoning, for the buttermilk
Breading
• ½ cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
Topping
• ranch or remoulade, for serving
How to Make It
1
Whisk buttermilk with 1 tablespoon Cajun seasoning, add the tenders, and let sit 10 minutes.
2
Heat the oven to 425°F and set a wire rack on a sheet pan.
3
Toast the panko in a dry skillet over medium heat until golden, then transfer to a shallow dish.
4
Mix flour with Cajun seasoning, smoked paprika, garlic powder, and salt in one dish; place the beaten eggs in another. Coat each tender in flour, then egg, then toasted panko.
5
Arrange tenders on the rack and bake 18 to 20 minutes, until golden and cooked through (165°F).
6
Serve with ranch or remoulade.
How to Make It
1
Whisk buttermilk with 1 tablespoon Cajun seasoning, add the tenders, and let sit 10 minutes.
2
Heat the oven to 425°F and set a wire rack on a sheet pan.
3
Toast the panko in a dry skillet over medium heat until golden, then transfer to a shallow dish.
4
Mix flour with Cajun seasoning, smoked paprika, garlic powder, and salt in one dish; place the beaten eggs in another. Coat each tender in flour, then egg, then toasted panko.
5
Arrange tenders on the rack and bake 18 to 20 minutes, until golden and cooked through (165°F).
6
Serve with ranch or remoulade.
Ingredients
Protein
• 1½ lb chicken tenders
Sauce
• 1 cup buttermilk
Seasoning
• 1 tablespoon Cajun seasoning, for the buttermilk
Breading
• ½ cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
Topping
• ranch or remoulade, for serving
Storage & Reheat
Store:
Store in an airtight container up to 3 days.
Reheat:
Reheat in the oven or air fryer at 375°F to bring back the crunch; skip the microwave.
Swaps
No buttermilk? For each 1 cup, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it stand 5 minutes before using.
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
Avo's Tip
Toast the panko in a dry skillet first so the tenders bake up golden instead of pale.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I fry these instead?
Yes. Pan-fry in 1/4 inch of oil at 350°F for 3 to 4 minutes per side until golden.
What dip goes best?
Ranch, remoulade, or honey mustard all pair well with the Cajun spice.
Can I use chicken breast strips?
Yes. Slice boneless breasts into 1-inch strips if you don't have pre-cut tenders.
Quick Fixes
Breading not sticking: press it on firmly and chill 10 minutes.
Want extra crisp: spritz the tops with oil before baking.
Too spicy for the table: serve with a cooling ranch dip.
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