- 2 chicken breasts, skin off
- 2 eggs, lightly beaten
- Chef Rande̒ Cajun Fish Fry Mix
- Preheat a cast iron pan or fryer to 350°.
- Place the beaten eggs in a small bowl.
- Cut the chick breasts in to strips about ½” to ¾” wide.
- Dip the chicken strips in the egg mixture. Allow extra egg to drip off.
- Coat the chicken strips in your Chef Rande̒ Cajun Fish Fry Mix.
- Lay the tenderloins in the oil and cook each side until golden brown. This should take no more than 2 or 3 minutes per side.
Chef Randé̒ Note: My Cajun Chicken Strips are great finger food or placed on a bun to make a sandwich. While the oil is hot, make some of my Cajun Fries with an Extra Kick.
I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Chef Randé Cooking Tips
- The secret to perfect fried seafood is the temperature of the oil. 350° is ideal. Low oil temperatures make greasy seafood. Be sure to bring the temperature back to 350° before each batch.
- Always shake off excess Fish Fix Mix before you drop fish in the oil.
- This will prevent the excess from burning on the bottom of the pan.
- Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
- Only use enough oil to cover half of what you’re frying.
- When you remove the fish, place it on a metal drying rack. Don’t use paper towels. The steam from the fish will make it soggy.
- Work in small batches to maintain the oil temperature.
- Don’t overcrowd the fryer.
- If you add salt, do it after the fish is done frying. Don’t add it to the Cajun Fish Fry Mix.
Only flip once! This will keep your Cajun Fish Fry Mix crispy.
Product Information
Ingredients
Yellow Corn Flour, Yellow Corn Meal, Salt, Spices, Monosodium Glutamate, Corn Starch, Dehydrated Garlic, Citric Acid, Garlic Powder, Lemon Juice Powder, (Corn Syrup Solids, Lemon Juice Powder and Lemon Oil), Onion Powder, Paprika and Natural Flavor.
