Fun Food Essentials Cajun Chicken Fritter Sliders Recipes

FUN FOOD ESSENTIALS: CAJUN CHICKEN FRITTER SLIDERS

Steps:

• 1. PREP/PREPARE
• 2. THE FILLING
• 3. Gather your ingredients (mise en place).
• 4. Add all the filling ingredients to a non-reactive bowl, and reserve.
• 5. Chef's Tip: Since Creole seasoning can be quite spicy, add any salt and pepper at the very last. You may find that it's seasoned well enough. I would also be careful with the Creole seasoning... maybe just add half, and then taste. The right combination of Creole seasoning, salt, and pepper will really help to bring out the flavors in this recipe. Have fun... experiment.
• 6. THE CHICKEN
• 7. Gather your ingredients (mise en place).
• 8. Dice the chicken into small bits, about 1/2 inch (1.3cm).
• 9. Toss the chicken with the filling.
• 10. Cover and place into the refrigerator, for 2 or more hours.
• 11. Remove from the refrigerator, and give the ingredients a final toss.
• 12. Add the grapeseed oil to a sauté pan over medium heat.
• 13. Add the chicken mixture to the hot pan, in 2.5 ounce (70g) portions, and flatten into discs.
• 14. Chef's Note: Sauté until beginning to brown, about 3 - 5 minutes
• 15. Flip and continue to cook until browned, and cooked through, about 3 - 4 additional minutes.
• 16. THE ASSEMBLY
• 17. Split open a slider bun, and then add some Creole spread, or other sauce of your choosing.
• 18. PLATE/PRESENT
• 19. Serve casual style on a large plate with some chips or other sides. Enjoy.
• 20. Keep the faith, and keep cooking.

FUN ESSENTIALS: CAJUN SPICY POPCORN CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Combine the chicken with the fresh buttermilk, in a non-reactive bowl.
• 4. Cover and refrigerate for 1 hour.
• 5. Remove the stem and seeds from the dried ancho chili.
• 6. Use a spice grinder, or blender to grind into a powder.
• 7. Add the flour, baking powder, Cajun spice, salt, pepper, garlic powder, and ground ancho chili, to a large bowl, and combine.
• 8. Remove the chicken from the buttermilk and shake off any excess liquid.
• 9. Work in batches and add the chicken bites to the flour/spice mixture.
• 10. Place the chicken on a piece of parchment paper.
• 11. Chef's Note: Add the oil to a pot, and heat up to 350f (175c).
• 12. Fry the chicken in batches (don't crowd the pot), until it's nice and golden brown, about 4 - 6 minutes, per batch.
• 13. Drain on paper towels.
• 14. Serve with your favorite dipping sauce. Enjoy.
• 15. DIPPING SAUCE IDEAS
• 16. Sauce #1: Honey Mustard (mild) 1/2 cup mayo, plain variety 2 tablespoons Dijon mustard, I prefer Grey Poupon 2 tablespoons fresh clover honey 1 tablespoon white vinegar 1/2 teaspoon garlic powder salt, kosher variety, to taste black pepper, freshly ground, to taste
• 17. Chili Sauce (spicy) 1/2 cup sweet chili sauce 1/4 cup ketchup 1 tablespoon Sriracha 1 tablespoon soy sauce 2 tablespoons rice vinegar
• 18. Keep the faith, and keep cooking.

CAJUN SLIDERS

Steps:

• Preheat broiler. Lightly coat a rimmed baking sheet with cooking spray and set aside.
• In a medium bowl, combine turkey, chicken (or beef), Ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, and hot sauce. Form the mixture into four fat patties (each should be a little wider than the bun) and set aside.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium. Place patties in pan, cover and cook for 4 minutes, than flip and cook for 4 to 5 more minutes or until the internal temperature reaches 165 F on a cooking thermometer.
• In a small bowl, stir together mayonnaise and mustard, then spread on the inside of each bun. Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper, and cover with bun tops. Serve immediately.

CAJUN CHICKEN CUTLETS

Steps:

• Melt butter in a small saucepan over low heat.
• Add lemon juice, herbs, black pepper and salt to taste.
• Continue to cook for several minutes on low heat till herbs soften.
• Heat a large cast-iron skillet to high.
• Coat both sides of the cutlets well with the butter mixture.
• Cook cutlets in cast iron for several minutes on each side.
• When done, the will be black on the outside and tender and juicy on the inside.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CHICKEN FRITTERS

Steps:

• Put your tablespoon of butter in a skillet until skillet is coated.
• Toss in your 2 chicken breasts until they're cooked to your liking.
• Slice up the chicken breasts into strips, then cut each strip in half.
• Prepare your pancake batter in a bowl as directed on it's box.
• Dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown.
• Mix together the 3 tablespoons of honey and 1/4 cup of maple syrup in a small bowl.
• Using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated.
• Eat up.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.