1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup cornmeal 1/4 teaspoon pepper |
||
| Calories 457 | ||
| Calories from Fat 230 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 12.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 171mg | 57% | |
| Sodium 714mg | 29% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 0.5g | ||
| Protein 32.0g | 64% | |
Cajun Chicken Fingers
By: Boomette
Nov 21, 2008
A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods.
SERVES 4
Ingredients
- 1 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1 lb chicken tenders
- 6 tablespoons vegetable oil
Directions
1
In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.2
To make it more healthy cook them in the oven with this method : Instead of frying, bakin in a 450 F oven for 12 minutes.3
OR.4
In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
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Featured Reviews for This Recipe
From: Shelby Jo
On Dec 20, 2008
These were great. I baked them but would love to try them done in a skillet. They made for a super easy meal. I served it with Chipotle Aioli to dip in. They went great together. Thanks so much for posting Boomette!
From: BakinBaby
On Nov 29, 2008
These little guys are very kid friendly. My grandaughter was here tonite, she helped make them and loved them! DH and I thought they were okay, but we really liked your other grilled Orange Chicken Skewers that we made a few days ago. By the way, I fried them instead of baking. We actually dunked these suckers in leftover Orange Chicken Skewers marinade. Tagged in 1234.
From: Andi of Longmeadow Farm
On Nov 23, 2008
Believe it or not, I have made these twice already. Last evening when the night cold came, and didn't get a chance to photo them, and then made these again today for lunch, and had a good photo opt. I used both methods of cooking so I can now say, there really wasn't that much difference in the method or taste for that matter. (Except the less fat and caloric content). The whole taste is outstanding with lots of good seasoning, just the right amount of *kick". The only substitution I used was egg substitute last evening while baking, but used a regular egg today when cooking up on the stove. Any way you make these are going to be good to the bone, good. I did reduce the oil to 2 tablespoons for sauteing in a non-stick skillet, and they browned so nicely. Either way, as I mentioned you cannot go wrong here, just a pleasure to eat as well as prepare. I did add a bit of red pepper flakes today when I made them, as I like (more then a usual amount of heat) but is not necessary, as it is just perfect the way it is. I also used large boneless/skinless/chicken breast that I cut in 1 inch strips, lengthwise. A winner from the Farm, Boomette! Made for Everyday is a Holiday Tag Fall 2008
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