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"A zippy and simple chicken dish that always delights those with adventurous taste buds. Great served with wild rice and corn on the cob!" — Jennifer Owen
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1/2 cup all-purpose flour
2 teaspoons Cajun seasoning
1 cup skim milk
4 skinless, boneless chicken breast halves
This recipe turned out great, very tender and full of flavor! Next time I'll probably try it in a shaking bag instead of dredging it though, as the flour and spice mix tends to clump and not cover the chicken entirely.
This chicken TASTED great but appearance-wise it could use a little help. It didn't brown up in the oven and the coating still had a very "floury" look to it. I will be making it again but I think I'll either drizzle it with olive oil before baking in the oven, or just fry it in oil or butter on the stove. I like the fact that the dish is so easy and quick to prepare but it needs a bit of tweaking.
37 Ratings
Instead of using milk, I just sprinkled both sides with the Cajun seasoning. Very, very simple recipe. I used chicken tenders so it took very little time to cook, too. My hubby loved it!
very good flavor! used egg not milk to coat and it browned nicely
After baking this in the oven, I fried it in sauted onion. Very good with Jamie's Black Beans and Rice (also found on allrecipes.com)
If you are looking for a healthy dinner this would be it. Not bad for a health conscious diet. Otherwise, fry that sucker up and make it fat and tasty. It is kind of bland if you follow the recipe as it is.
Make the following changes for a 5 star rating: Swap panko for the flour, use an egg-milk wash, these two slight changes make ALL the difference!!!
this recipe did not turn out well at all. it was like eating cajun paper mache
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Spiced Chicken
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 211 Calories from Fat: 16
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