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Cajun Chicken Tenders

Crispy, spicy Cajun-style chicken tenders served with a peach barbecue sauce.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 8 chicken tenderloins about 1.25 pounds
  • 1 egg beaten
  • 2 tablespoons milk
  • 1/3 cup all-purpose flour for dredging
  • 1/2 cup cornmeal
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt for breading mix
  • 1 teaspoon chili powder for breading mix
  • 1 teaspoon garlic powder for breading mix
  • 1 teaspoon onion powder for breading mix
  • 1/2 teaspoon smoked paprika for breading mix
  • 1/2 teaspoon dried oregano for breading mix
  • 1/2 teaspoon black pepper for breading mix
  • 1/4-1/2 teaspoon cayenne pepper optional, to taste
  • 1/2 cup ketchup
  • 2 tablespoons molasses
  • 2-3 tablespoons brown sugar or more to taste
  • 2 tablespoons white distilled vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder for sauce
  • 1 teaspoon onion powder for sauce
  • 1/2 teaspoon salt for sauce
  • 1/2 teaspoon smoked paprika for sauce
  • 1/2 teaspoon chili powder for sauce
  • 1/4 teaspoon black pepper for sauce
  • 2 peaches peeled and roughly chopped

Instructions

  • Combine ketchup, molasses, brown sugar, white vinegar, Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon black pepper in a small saucepan.
  • Add the chopped peaches to the saucepan, bring the mixture to a boil, then reduce heat and simmer for about 15 minutes until the peaches are tender.
  • Carefully transfer the peach barbecue sauce to a blender (do not seal fully) and pulse to your desired consistency, then return the sauce to a bowl and taste; adjust seasoning, heat, or sweetness as desired.
  • While the sauce simmers, make the breading: in a bowl combine cornmeal, panko, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, and the optional 1/4–1/2 teaspoon cayenne if using.
  • In a separate bowl whisk together the beaten egg and 2 tablespoons milk.
  • Place the 1/3 cup flour in a shallow dish or bag. Add the chicken tenders and toss to coat in flour, then remove and tap off excess.
  • Dip each floured tender into the egg mixture, letting excess drip off, then place in the bag or bowl with the cornmeal–panko mixture and press the breading onto the chicken until well coated.
  • Heat enough vegetable oil to lightly coat the bottom of a large nonstick skillet over medium-high heat until hot but not smoking.
  • Cook the tenders in batches, 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Do not overcrowd the pan.
  • Transfer cooked tenders to a rack or paper towel-lined plate while you finish the remaining batches.
  • Dip each hot chicken tender into the peach barbecue sauce and serve immediately.

Equipment

  • large nonstick skillet
  • Small Saucepan
  • Blender
  • Mixing Bowls
  • freezer or zip-top bags
  • Tongs or fork
  • Instant-read thermometer
  • Measuring Spoons and Cups

Notes

  • To bake, preheat oven to 400°F and place tenders on a greased rack; bake 15–18 minutes then broil 5–10 minutes to crisp.
  • For air fryer, preheat to 400°F and air fry in a single layer 5–6 minutes per side, turning halfway.
  • Do not overcrowd pans or air fryer baskets; cook in batches.
  • Adjust brown sugar and cayenne to control sweetness and heat.
  • Use an instant-read thermometer to ensure chicken reaches 165°F.