- Estimated Cooking Time According to Recipe: X Minutes
- Actual Cooking Time (Including Prep): X Minutes
OK OK OK, so technically what I made was cajun chicken nuggets, but they were still pretty damn good! To make them better, of course, I’d like to batter and fry them, but since we’re focusing on quick dinner recipes, that’s not really an option. It would just have taken longer to create a flour batter, egg, then season the chicken, although if they were bigger strips it might have worked.
It’ll just be something to try next time! I was trying to recreate what I saw in the original recipe, but it was printed out, so I didn’t quite get it right. Next time I’d try larger chicken strips for sure, but how she was able to achieve that beautiful red color, I’m not quite sure! Perhaps I used too much flour?
Seasoning the strips was very easy. Just slice up the chicken, and throw it in a bag with all the seasoning. I added a little extra four because I was using a washed bag that had originally stored the chicken. Maybe I wasn’t able to achieve that beautiful cajun looking re spice color because I added the extra flour.
But the resulting chicken was quite spicy, so I’m not sure I’d want to step it up a notch!
Usually I fry everything in olive oil, but I decided to do butter this time as recommended in the recipe.
Though they look unassuming, these little spicy nuggets are going to be tasty. Hey, why doesn’t McDonalds do something like that?! I guess Burger King is already on that boat.
The chicken was looking a little yellow due to the poultry seasoning I was using. I wanted a boost of color so added some cayenne pepper.
Another spice I forgot to mention that I used was a Louisiana spice I picked up at the store. The thing I like about spices like that is that it adds more flavor, in addition to adding more heat. Just plain heat is not enough!
Maybe I’m just a wuss, but these things were pretty spicy. They may not look like it, but they were! This recipe would also be super tasty using wings, drumsticks, or chicken legs.