Cajun Oven-Fried Chicken
Submitted by v5cat
Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
50 minGet that Louisiana spice kick without standing over a pot of bubbling oil.
Boneless chicken thighs marinate in a fiery blend of hot sauce, Dijon mustard, and cayenne, then get coated in a Cajun-spiced breadcrumb mixture that crisps up beautifully in the oven.
The secret? Blending the coating with oil and cornstarch before breading creates extra crunch that rivals actual frying.
You’ll get fork-tender chicken with a crackling, flavorful crust that’s worth every minute of that one-hour marinade.
Pro Tips
- Don’t skimp on the marinade time (it tenderizes the chicken and builds flavor)
- Pat chicken dry after marinating so the breadcrumb coating sticks properly
- Blend the breadcrumb mixture thoroughly (it should feel like coarse sand)
- Use a foil-lined pan for easy cleanup and to prevent sticking
- Let chicken rest 5 minutes after baking so the juices redistribute
Ingredients
Directions
Marinate: In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper.
Add chicken; cover and marinate in refrigerator for 1 hour.
While chicken is marinating make the coating.
Coating: In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
Put the bread crumb mixture in a shallow dish.
Assembly: Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
Place chicken in single layer, in a shallow foil lined baking dish .
Bake in 400℉ (200℃) for 20 minutes.
Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
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