Cajun Fried Chicken Strips

Cajun Fried Chicken Strips Vegetable Oil for Frying 1 cup panko bread crumbs 2 tablespoons cajun seasoning 2 lb chicken tenders, trimmed 1 cup buttermilk Cover the bottom of a large heavy skillet with about ½ inch of oil. Heat oil to 350 degrees (see cooking lesson below). In a small dredging bowl combine panko bread crumbs with onion powder, garlic powder, oregano, basil, thyme, peppers, paprika, and salt. Small cake pans make great for dredging. Pour the buttermilk into a small bowl. Working one at a time, dip the chicken into buttermilk and then into bread crumbs to coat. Place carefully into the hot oil. Cook the chicken in batches as the skillet shouldn't get too crowded. Cook for 2 to 3 minutes and then flip, cooking for an additional 2 to 3 minutes. Chicken should have a golden brown exterior and should be cooked all the way through. Remove from skillet and drain on a paper towel-lined plate. Notes HOMEMADE CAJUN SEASONING: 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1½ teaspoons paprika 1/2 teaspoon salt