Cajun chicken fillet
Cajun chicken fillet is a versatile dish that can be enjoyed on its own as a main course, sliced and added to salads, sandwiches, or wraps, or served alongside rice or vegetables for a satisfying and flavorful meal.
Whether you prefer a mild or fiery kick, Cajun chicken fillet offers a delightful culinary experience for those who appreciate bold and savory flavors.
Whether you prefer a mild or fiery kick, Cajun chicken fillet offers a delightful culinary experience for those who appreciate bold and savory flavors.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 1 LARGE CHICKEN BREAST Cut breast in half and then half again making 4 fillets (good size for biscuit)
- CHRIS’S SPECIAL SEASONING PG. 140
- HOT SAUCE (YOUR CHOICE)
- PIE PLATE: 1 CUP SELF-RISING FLOUR WITH 4 TSP. CHRIS’S SEASONING-MIXED WELL.
- 2ND PIE PLATE: 2 EGGS AND 1/2 CUP MILK BLENDED WITH A FORK WELL.
- Take each piece of chicken-Dip into egg (top with hot sauce if desired) and then into flour making sure to press flour onto chicken well. Let it sit 10 minutes before frying so coating will adhere well.
- BEST METHOD DEEP FRYER, OR USE IRON SKILLET: BEST TO USE PEANUT OR CANOLA OIL. Preheat oil to 350 degrees.
- Drop chicken and fry for 10 minutes. Take out and place on wire cooling rack to cool. Do not rest chicken on paper towels so it will remain crunchy. Chicken internal temperature should be 180 Degrees Fahrenheit. Serve in biscuits.
