You can never go wrong with chicken strips. These we have here are spiced up with a Cajun seasoning and dipped in a delicious minted garlic dip. Take a look!
Just last week, I posted a Grilled Cajun Chicken Salad. Do you see a trend happening? Well, I made so much of the seasoning and I like it so much, I used it in these chicken strips as well. It was a great success clearly or I probably wouldn't be posting it here. Or I like to think I wouldn't post it if were unsuccessful....ha!
I'll probably end up writing out a post for the Cajun seasoning as it might be appearing often. Not much of a recipe, but it could be useful Especially if you are just looking for the seasoning itself and not necessarily the recipe I am using it in. So, I will get around to that soon.
In fact, I have another recipe in the wings waiting to be written up using this very delicious seasoning. It's a super creamy yet spicy pasta dish and it was so good. I ate way more than I should have and possibly even went into a sort of food coma. I'll share that recipe later on. It's one worth waiting for, trust me.
So all things Cajun aside, yesterday I ended up spending the entire day in the kitchen. My comfort zone. My happy place. My little refuge from all the chaos. I made old recipes, a small handful of new ones, took more pictures than I can count and there is zero room in the fridge for even a lettuce leaf. We had better get eating.
I love days when the ideas just keep coming and the energy levels match. Those seem to be far and few between at the moment, so when they hit, I keep on rolling.
It was a bonus as I had the house to myself the entire afternoon and well into the evening. And let me tell you, that is a rarity around these parts. A house with two teenagers and all that that entails, there isn't much peace and quiet around here. This summer, it seems, my 13 year old and his gang of eight use our place as the local hangout. I don't mind to be honest as the garden is big enough to soak up their noise and far enough away from the kitchen...ha!
Although I spent a fair amount of time in the kitchen yesterday, I am headed back that way as soon as my fingers leave the keyboard. I was looking through this little ol' blog earlier, as I do from time to time, and thought the Chocolate Chip Cookies need a serious makeover. That recipe is one worth making and I can assure you I have made thousands and thousands of those cookies. I really have. It's a recipe I have been using since I was smaller than my now 13 year old. Over the years, I have adjusted with and perfected the recipe and it's a total winner of a cookie. All that being said, in the very visual world we live in, nobody would give my recipe a second look because it's lacking serious lustre and allure to the naked eye. It needs a bit of camera magic to happen to bring it back to life and into your cookie jar.
Cookie making here I come. But first, let's take a look at the chicken.
Before I get into the chicken, which is seriously easy and even more delicious. Here's that recipe (again) for the Cajun seasoning.
2 Teaspoons salt
2 Teaspoons garlic powder
2 Teaspoons paprika
1 Teaspoon black pepper
1 Teaspoon onion powder
1 Teaspoon cayenne pepper
1/2 Teaspoon dried chilli flakes
1 Teaspoon oregano
1 Teaspoon thyme
Just mix it all together and store it in a little jar. It keeps forever. If you want to make a larger batch to keep on hand, just double or triple the recipe. If you prefer it less spicy, leave out the chilli flakes.
Notes about the chicken strips:
This is a really easy recipe and if you have pre made or store bought Cajun seasoning, even easier.
I baked these in the oven, but if you prefer to deep fry for shallow fry you can do that as well. I would use vegetable oil and not olive oil as you get a better deep frying experience.
For Deep Frying: Heat the oil in your fryer until it's quite hot but not not smoking. Add the chicken in batches, if necessary, and cook for about 5 minutes or until golden and crispy. Remove and drain on paper towels.
For Shallow Frying: Heat about 2 inches of oil in a large deep sided skillet. Bring the oil up to temperature and cook the chicken on each side for about 3 minutes or until golden and crispy. Remove and drain on paper towels.
If you are doing them in the oven, you will see how to do that in the recipe below.
As you can see in the photos, I made these chicken strips quite big. If you are cutting them really thin, adjust the cooking time accordingly.
The dip for the chicken is a must and it's delish! Don't skip out on the dip. As for the little salad you see on the side, it was just diced tomato and cucumber mixed with a little finely chopped mint, olive oil, vinegar and sea salt. Simple and a great little side dish.
Happy chicken making and I am off to re do my cookies!
Cajun Chicken Strips with a Minted Garlic Dip
Serves 4 / Prep time: 15 minutes / Cook time: 20 minutes
For the chicken:
2 Chicken breasts, cut into thick strips
1 Cup/125 grams fine bread crumbs
1 Tablespoon Cajun seasoning
2 Eggs, beaten
For the dip:
1/2 Cup/125 ml Greek yoghurt
2 Tablespoons mayonnaise
2 Garlic cloves, crushed
2 Tablespoons finely chopped mint
Preheat oven to 350 degrees F and grease with olive oil a large baking tray. Set aside.
In a large bowl, combine the bread crumbs and Cajun seasoning. Mix well.
Dip the chicken strips in the beaten egg and then the bread crumbs. Repeat for all chicken.
Lay on the baking tray. Bake for 10 minutes, remove from oven and turn over. Bake for a further ten minutes.
Make the dip by combining the yoghurt, mayonnaise, garlic and mint. Stir well.
Serve chicken with the dip on the side.
Click the downloadable link below to print recipe!
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