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Cajun Chicken Fingers
Nb persons: 4
Yield:
Preparation time: 25
Total time: 40
Source: Rachel Ray 2008
| 1 c. | cornmeal |
| 2 tsp. | chili powder |
| 1 tsp. | dried oregano |
| salt and pepper | |
| 2 | large eggs |
| 1 lb. | chicken tenders |
| 6 Tb. | vegetable oil |
In a shallow bowl, combine the cornmeal, chili powder, oregan, 1 tsp. salt and 1/4 tsp. 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.
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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