CRISPY CAJUN CHICKEN

INGREDIENTS
1 pound boneless skinless chicken cutlets (thinly sliced breasts)
¼ cup hot sauce of choice (I used Tabasco), plus more for dressing the finished chicken
3 tablespoons cajun seasoning (or 1 recipe Homemade Cajun Seasoning, shown below)
1½ cups plain Panko bread crumbs
3 tablespoons olive oil
Homemade Cajun Seasoning:
1 teaspoon crushed red pepper flakes OR cayenne pepper (see note)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon coarse ground black pepper
½ teaspoon onion powder
INSTRUCTIONS

1. Coat each piece of chicken with the hot sauce. I don't actually measure here, I just shake it onto both sides of the chicken.
2. Mix together the cajun seasoning and Panko breadcrumbs until they are evenly combined *** I like to divide this mixture in half so that the saved portion doesn't touch the chicken and can be used another day. I only use the second half if I feel like I don't have enough breading ***
3. Pour the breadcrumb/seasoning mixture into a shallow dish and evenly coat the chicken pieces on all sides. Gently shake off any excess.
4. Heat the olive oil in a large skillet.
5. Add the breaded chicken to the hot skillet. Cook over medium high heat for about 4 minutes on the first side.
6. Flip the chicken and cook for about 2 minutes on the second side. Cut a small slit in the fattest part of the chicken to check for doneness.
7. Remove the chicken to a plate lined with a paper towel and let it rest for 1 - 2 minutes before serving/ slicing.

FULL RECIPES

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