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| Crispy Cajun Chicken |
So crispy you’ll think it’s deep fried.
There’s just one word for this crispy cajun chicken–delicious. Whatsmore, it’s oven fried and can be made low-fat as well.
What makes it special is the combo of the coating and the crumbs. You have spicy and the slight sweetness of the cornflakes combined.
Best thing about this is you can do this skin on or skin off and it will still be delicious!
I used 1 tablespoon of my Creole/Cajun seasoning mix, but if you like it spicier, add more. Taste it first to see.
Another suggestion I can make here is do the coating operation in advance. That way the spices can infuse into the chicken.
And yes, you can use boneless skinless breasts here but check for doneness after 30 minutes–this would include boneless skinless thighs as well, and yep, you can use low-fat mayo too.
Crispy Cajun Chicken
Ingredients
- 2 lbs chicken parts breasts, thighs, drumsticks
- 1 cup mayonnaise
- 1 tbsp creole/cajun spice blend
- 2 cups roughly crushed cornflakes
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil.
- Rinse chicken and pat dry with paper towel.
- Mix mayonnaise and seasoning blend in a small bowl. Crush cornflakes and place on a plate.
- Dredge chicken in mayonnaise then cornflake crumbs. Place on baking sheet skin side up.
- Bake at 350 degrees F for 40-50 minutes, or until coating is golden brown and chicken juices run clear (185 degrees F).
- Serves 4
Nutrition
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| Crispy Cajun Chicken |
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| Crispy Cajun Chicken |
Liz Hughes says
This looks delicious as usual! Thank you for a great recipe.
Jan Bright says
What would you recommend as a "store bought" Cajun seasoning?
Judith Hanneman says
I'd stick to major brands Jan–like Emeril, McCormick and such. If they sell "Slap Ya Mama," around by you, that's a good choice too.