Cajun Chicken Tenders with Dipping Sauce
Portion Size: 4 oz. chicken, 2 tablespoons sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (3 oz.) Boneless skin less chicken breasts, cut into strips | Trim all visible fat and skin |
| 1 cup Nonfat milk | |
| 2 cups ground yellow cornmeal | |
| 1 teaspoon ground oregano | |
| 1 teaspoon ground paprika | |
| ¼ teaspoon cayenne pepper | |
| ¼ cup olive oil | |
| Sauce: | |
| 2 cups ketchup | |
| ¼ teaspoon Tabasco | |
| ¼ cup packed dark brown sugar | |
| 2 teaspoons lemon juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt and pepper. Place milk in a shallow bowl. Combine cornmeal, oregano, paprika, and cayenne in a separate shallow bowl. | |
| 2 | Heat oil in skillet over medium high heat. Dip chicken in milk and then dredge in cornmeal mixture. Transfer to skillet and cook until browned and cooked through. 3 to 5 minutes per side. | Cook until internal temperature reaches 165°F. |
| 3 | Mix ketchup, Tabasco, sugar and lemon juice in a small bowl. Chill until ready to serve. Serve chicken with sauce. |
Posted in Chicken Lunch Recipes, Lunch Entrée
