I learned most of my Cajun dishes from the cookbooks of one of the masters: chef Paul Prudhomme. Sometimes, I’d use some of his great seasoning ideas in my own dishes. This was one of them. I would cook huge batches of these chicken breasts for my Mardi Gras parties and there would never be any leftovers! Don’t wait for Fat Tuesday to come around again to make these yourself.
Double-dipping in the seasoning mix is a messy step, but it makes them extra crunchy and flavorful.
1 cup all-purpose flour
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon basil
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon gumbo file (file powder), optional
2 pounds boneless, skinless chicken tenders or breasts
oil for frying (I like using avocado oil and some pork fat for flavor)
Cut the chicken breasts into manageable pieces. If they’re thick, slice them horizontally to make two thinner breasts. A thick piece of chicken won’t cook all the way through.
Combine the flour, salt, paprika, onion, garlic, basil, white pepper, cayenne, black pepper, thyme and gumbo file in a bowl. Mix well.
In another bowl, crack and scramble the eggs.
Single dip: Dip the chicken in the egg and then the flour mixture. Shake off an excess and place in a pan with oil that has been heated to 350 degrees on a thermometer. Fry until it’s cooked all the way through. Drain on paper towels.
Double-dip: Dip the chicken pieces in the egg, then the seasoning mix, then the egg, then back in the seasoning mix and place directly in a pan with oil heated to 350 degrees on a thermometer. Fry the chicken until it’s cooked all the way through and golden brown. Drain on paper towels.
If you need to feed a crowd, just double or triple the recipe. I used to make a 10x batch for my Mardi Gras parties!
This recipe is gluten-free if you substitute GF flour for the all-purpose flour.