Spicy Chicken Tenders

8-17-2015 7-32-10 AMJosh had a great idea while we are cooking dinner last night . . . I think Rachel Ray may already do something like this but  . . .  I’m going to Just Cuc it 😉 and share my recipes for Quick Meals–meals you can prepare in 15-20 minutes!

He watches me run around the kitchen sometimes and is amazed by how fast something gets whipped up.  We aren’t even in a hurry most the time and there are no other hungry mouths waiting . . . but I can’t help it . . . I cook like there’s a dinner bell that is watiing to be rung!



Quick meals!  I think we cooked our Spicy chicken tenders in under 15 minutes last night (not counting the trip to the grocery store).

It helps to have a fry daddy!!  It isn’t the healthiest alternative, baking in the oven is certainly better, but not as tasty!!

This recipe will easily feed 3-4 people (I’m embarrassed to say that Josh and I almost finished them all!!!)  So yummy!


  • 2 large chicken breasts (skinless, boneless)
  • Louisiana Chicken Fry (flour mix) or you can use regular flour
  • red pepper flakes
  • Old Bay meat seasoning (or Tony’s Chachere’s or regular season salt)
  • onion powder, garlic powder, white pepper
  • 1 egg
  • Tabasco sauce
  • cayenne pepper


  • Slice breasts into halves and then slice into smaller finger-size pieces
    In a medium-sized bowl, mix the chicken, egg, cayenne, red pepper flakes, tabasco (I used about 5-6 shakes, but I shoot for SPICY, you can use what you are comfortable with), season salt (a few shakes).  Turn the chicken so that the egg is mixed up well.


  • Pre-heat the fry daddy to 375 degrees while you are breading
  • In a shallow, but roomy dish (I used a pie dish), pour a cup of the chicken fry or flour into the dish, add a few more shakes of season salt, onion powder, garlic powder and white pepper.  Using a fork, incorporate the dry ingredients into the flour.


  • One by one, drop the chicken pieces into the flour and coat (like breading shrimp), set aside on parchment paper until all pieces have been coated.


  • When oil is hot (you can test this by dropping a little bit of flour into the oil, if it starts to bubble, then the oil is ready), place each piece in one at a time, softly, as to not splatter and burn yourself!
  • These little chicken fingers cook very quickly, about 1 minute per piece, but you can tell when they are ready, they will float to the top.  Should be a golden brown when ready.

Serve with grainy brown mustard or ranch!


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