Spice up your meal with crispy Buffalo chicken tenders coated in Louisiana Fish Fry Chicken Fry Batter Mix, baked to perfection, and brushed with our bold Cravin’ Cajun Hot Sauce. Served with a creamy blue cheese dipping sauce, this dish is a flavorful twist on a classic. Perfect for game day or anytime you want a zesty, satisfying snack!

Ingredients

  • 1 bag Louisiana Fish Fry Products Seasoned Chicken Fry Batter Mix, 9 oz.
  • 1 bottle Louisiana Fish Fry Products Cravin’ Cajun Hot Sauce
  • 2 eggs
  • 1/2 cup milk
  • 2 lbs. chicken tenders
  • 1/2 cup crumbled blue cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tsp. lemon juice
  • Salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 425°F. In a bowl, whisk eggs and milk. In another bowl, pour dry Chicken Fry Mix.
  2. Line a baking sheet with foil and spray a wire rack with cooking spray.
  3. Pat chicken tenderloins dry. Moisten chicken thoroughly in the egg wash, then press into the Chicken Fry until fully coated. Place on the wire rack.
  4. Bake for 30 minutes or until golden brown and internal temperature reaches 165°F.
  5. Meanwhile, make dipping sauce: Stir together blue cheese, sour cream, mayonnaise, and lemon juice in a small bowl. Season to taste with salt and pepper. 
  6. Brush crispy chicken tenders with Cravin’ Cajun Hot Sauce. Serve hot chicken tenders with dipping sauce and enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

Have a pro-tip? Share it here.

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