My cast iron skillet-fried Cajun chicken tenders with remoulade sauce are a classic dish made gloriously Paleo, grain and gluten free, y'all. The perfect seasoning, fry time, and insanely delicious sauce makes this all-family-friendly staple a weekly appetizer, snack, or main dish winner. Yep and yay...
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Cause I Just Can't Stop Won't Stop With the Chicken Dinners. Nope.
It never seems to amaze me how many ways I crave chicken. Of course, I want it in my gumbo, in my stews, in my salads, and in just about everything that I eat on a weekly basis. I crave the bird so much that we literally eat it every other day around here.
Sometimes I just don't have enough time to spend on my more extensive poultry pleasures. On those days, I usually whip up a batch of these grain free Cajun fried chicken tenders to appease myself. Since Mark loves them, too, it's easy for me to throw a batch in my stovetop skillet fryer on a whim.
However, it just occurred to me that I've never, ever shared this recipe on the blog. So, soooo sorry, y'all! I certainly never intended to hold out on you with all of this kid-friendly deliciousness. I'm rectifying the situation, right, right now. And, I really, really anticipate that this recipe is going to change your weekly cooking life for the better. Yep.
How to Make Grain & Gluten Free Cajun Fried Chicken Tenders with Remoulade Sauce
To start the grain and gluten free Cajun fried chicken tenders, you make the remoulade sauce. It's super easy, and you can find the recipe over on my Cajun remoulade sauce recipe post. Cover it, and refrigerate until ready to use.
Next, you season the tenders and set them aside for at least 30 minutes. I usually let them sit for a few hours in the fridge, then bring them back to room temperature right before frying. I've also left them in the fridge for up to 24 hours with outstanding results.
Finally, you fry the tenders in batches in a shallow cast iron skillet. Drain on paper towels, and then serve immediately with the remoulade sauce. It really couldn't be any more easier to make, especially if you know your way around a frying pan.
And Then Sit Back and Let the Gluten Free Comfort Food Compliments Begin, Y'all
Once you taste it, though, you'll quickly find that there's nothing simple at all about the taste and texture. The seasoned Cajun fried chicken tenders flavor-pop right off of your tongue. And, the coating y'all, the cassava flour coating!! It's light, it's crunchy, it's everything you ever wanted in a gluten free coating, but just haven't found thus far!
And then there's the remoulade sauce, which is a quintessential south Louisiana sauce for all the oh soooo right reasons. It's tart, it's tangy, it's undefinable but it's also just the PERFECT accompaniment to anything baked or fried with authentic south Louisiana flair. Honestly, it's also quite crave- addictive, to boot. (Swamp pun intended.)
If you don't tell, no one will probably know that these are gluten free, much less grain free. So, these are definitely worth trying out on anyone in your life who just isn't impressed with the GF thing. By the time they get to their 3rd or 4th tender, you can politely drop the truth bomb on them with the odds being almost 100% in your favor.
Easy, impressive, healthy-ish comfort food, these Cajun fried chicken tenders are a dinnertime ace in the hole. Share with those who love you for your sophisticated palate yet super loving, laid back disposition. And see y'all on the yum side...
Grain & Gluten Free Cajun Chicken Tenders with Remoulade Sauce
- 1 ½ pounds chicken tenders
For the Chicken Tenders Seasoning
For the Cajun Fried Chicken Tenders
- oil for frying
- 1 cup cassava flour
- 2 eggs, lightly baaten
- salt, black pepper, and cayenne pepper to taste
For the Remoulade Sauce
- 1 batch Remoulade sauce
- Stir all of the seasoning ingredients together in a large bowl.
- Mix into chicken tenders. Leave sit out for 30 minutes, or refrigerate up to overnight.
- Make remoulade sauce. Cover and refrigerate until ready to use.
- Heat oil to 350 degrees F in a shallow cast iron skillet.
- Pour the cassava flour into a shallow bowl, and the beaten eggs in another shallow bowl.
- When the oil is ready, submerge the chicken tenders in batches first in the eggs, then in the cassava flour.
- Fry in small batches until a digital thermometer inserted into each chicken tender reads at least 165 degrees F.
- Drain on paper towels.
- Serve immediately with Remoulade sauce.