Now, I love cajun and creole food. We went to New Orleans a couple of years ago (not during Mardi Gras) and had a blast! We went to a cooking class, did a swamp tour and ate a ton of great food! I want to go back this year. There are so many things I still need to visit, eat and drink!
These Cajun Cornbread Crusted Chicken Tenders are perfect for your Fat Tuesday celebration next week. They are super simple. They start with a box of Jiffy mix and some cajun seasoning. You can control the heat in these by adjusting the amount of cajun seasoning. I baked these chicken tenders because it is easy and I don't like messing up the stove by frying stuff. Serve these with a side of pasta, my Creole Green Beans and let the good times roll!
Cajun Cornbread Crusted Chicken Tenders
- 2 lb chicken tenders
- 1 (8.5oz) package cornbread mix (Jiffy)
- 3-4 Tbsp cajun seasoning
- 2 eggs
- 1/3 cup flour
Preheat oven to 400.
Place flour in a shallow pan or plate. Whisk eggs and place in another shallow pan or plate.
Combine cajun seasoning and cornbread mix. Place on shallow pan or plate.
Coat chicken in flour. Shake off excess. Dip in egg. Coat in cornbread mixture. Place on baking sheet. Repeat with remaining chicken tenders.
Lightly spray chicken with cooking spray. Bake 15 minutes, until juices run clear.