Cajun Tenders with Alfredo
You haven't had the best chicken tenders until you have these homemade Cajun tenders with alfredo sauce. Dip and enjoy!
Cajun Tenders with Alfredo
Rated 5.0 stars by 1 users
Category
Poultry
Cuisine
Cajun
Author:
PS Seasoning
Servings
4-6
Prep Time
30 minutes
Cook Time
45-60 minutes
You haven't had the best chicken tenders until you have these homemade Cajun tenders with alfredo sauce. Dip and enjoy!
Ingredients
- 2 LB – Chicken Breasts
-
2 C – Buttermilk
-
3 C – Flour
-
¼ C – Buffalo Cajun Wing Rub
-
¼ C – Garlic, minced
-
2 T – Olive Oil
- 1 Sprig – Thyme
-
1 C – Dry White Wine
-
2 T – Caesar Style Wing Rub
-
2 C – Heavy Cream
-
1 C – Parmesan Cheese, Shredded
Alfredo
Directions
- Cut the chicken into strips lengthwise.
- Place the chicken in a bowl and cover with buttermilk. Mix gently with your hand and place in the fridge to marinate for 4 hours.
- Combine the flour and the Buffalo Cajun wing rub.
- Make the alfredo.
- Add the oil to a saucepot and place over medium/low heat.
- Add garlic and sauté for 2 minutes until fragrant.
- Add thyme and cook 30 seconds before adding in the wine and Caesar style rub.
- Bring to a simmer and then reduce the wine by 75%.
- Slowly add in cream while stirring.
- Bring to a simmer and then reduce the cream by 25%.
- Add in the cheese while stirring. Once the cheese is melted into the sauce, it’s done.
- Preheat fryer to 325 degrees.
- Remove a piece of chicken from the buttermilk and allow it to drip off the excess liquid.
- Dredge the chicken in the flour. Once coated well, place the chicken back in the buttermilk and then again in the flour for a double breading.
- Repeat with the remaining chicken.
- Fry the chicken until golden brown and 165 degrees internal temperature.
- Place the chicken with a generous drizzle of alfredo and a garnish of chopped parsley.
- Enjoy!
