Chicken Tenders

Ingredients

• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cayenne
• 2 teaspoons black pepper
• 1 egg
• 1 tablespoon mustard (yellow, Dijon or honey mustard)
• 1 tablespoon plus 1 teaspoon Cajun seasoning (homemade or store-bought), divided
• 1 ½ cups all-purpose flour
• 2 cups frying oil (such as vegetable, canola or peanut)
• 2 pounds chicken tenders
• Dipping sauce, such as barbecue or honey mustard, for serving

Method

1. Make the spice blend: In a small bowl, whisk together onion powder, garlic powder, cayenne and black pepper.
2. Marinate the chicken: Transfer 4 teaspoons of the spice blend to a large bowl and whisk in the egg, mustard, 1 tablespoon Cajun seasoning and ¼ cup water. Add the chicken to the bowl and toss to coat. Set aside to marinate for 20 minutes at room temperature (or up to 24 hours in the fridge).
3. When ready to cook, in a large resealable bag, mix together the flour, remaining spice blend and remaining 1 teaspoon Cajun seasoning. Transfer about 3 tablespoons of the chicken marinade into the bag with the flour and shake to combine (this will create a shaggy crackly crust when the chicken is fried).
4. Working with one piece at a time, remove the chicken from the marinade, letting the excess drip back into the bowl, and dredge in the flour mixture, making sure the entire piece is coated. Transfer to a sheet of parchment and repeat with the remaining tenders.
5. Add oil to a large cast-iron skillet. Heat the oil to 375 degrees over medium-high and set a wire rack over a large sheet pan. Working in batches, fry the chicken tenders, turning them over occasionally, until golden brown all over and cooked through, about 4 minutes total. Transfer the fried tenders to the wire rack. As you cook, keep track of the oil temperature, adjusting the heat to maintain it at about 350 degrees.
6. Serve chicken tenders immediately with your favorite dipping sauce.