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Easy Gluten Free Cajun Chicken
You can buy Chicken cutlets, Tenders or take chicken breast cut them
into the stripes.
Mix in a bowl number one:
1 cup Bob's Red Mill Gluten Free Cornmeal (If your not GF use regular Cornmeal)
2 tsp. Chili Powder
1 tsp. Cayenne Pepper
1 tsp. Oregano
salt and pepper
Bowl number two:
2 eggs beaten
( depending on how much chicken you use, adjust
the egg and cornmeal mixture so you have enough to
coat all the chicken pieces)
Take the chicken and coat with the cornmeal mixture
then dip in the eggs
coat again in the cornmeal mixture
Large Skillet: heat ¼ cup of Vegetable oil
( you may need more depending on how much chicken you use)
Over medium heat,
cook the chicken.. do not over crowd the pan..
brown on one side and turn.. brown second side.
I like to use thicker pieces of chicken, so after I brown them
( about 5-6 minutes) I transfer them to a cookie sheet and
bake in a 475* oven until done.. do not over cook or they
will be dry-- watch them- If you use thinner pieces you can skip the oven part.
This is an easy quick dinner to make. My family enjoys it. I like to serve the Cajun Chicken with Angel Hair Gluten Free Rice Pasta w/Garlic Butter and Parmesan Cheese, Salsa, Sour Cream, Avocado and Fresh Tomatoes with Fresh Mozzarella, Basil, Parsley, Balsamic Vinegar and Extra Virgin Olive Oil.
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