Wednesday, July 6, 2011
1 box of Jiffy Cornbread mix
desired amount of Cajun seasoning
desired amount of salt
Dip thawed chicken strips into flour mixture then an eggwash (eggs, milk, salt (and dash of hot sauce if so inclined) then back into the flour mixture.
Flash fry at medium high on a burner then place on a wire rack on a cookie sheet and finish cooking in the oven at 350 for about 25 minutes. I have to double this for my tribe! I always cook five pounds at a time too. It comes out crunchy and tender as can be. Serve with honey mustard salad dressing,of course.