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Cajun Chicken

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Cajun Chicken
  • Prep 10 min
  • Total 20 min
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Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.
Updated May 18, 2005

Ingredients

Steps

  • 1
    Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.
  • 2
    Crush cereal. Mix cereal, Bisquick and Cajun seasoning. Dip chicken into water, then coat with cereal mixture.
  • 3
    Melt butter in 12-inch nonstick skillet over medium heat. Cook chicken in butter 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have a Cajun party! Play New Orleans jazz music, and serve Cajun Chicken sprinkled with toasted pecans. Or serve with simple red beans and rice.
  • tip 2
    No Cajun seasoning on hand? Experiment with other blends and herbs, such as Italian blends, thyme or even chili powder.
  • tip 3
    Crush cereal by placing it in a plastic bag or between sheets of waxed paper and crushing with a rolling pin or a small pot. Speed through the process with a blender or food processor if available.

Nutrition

300 Calories, 12 g Total Fat, 29 g Protein, 20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12 g
Saturated Fat
3 g
Cholesterol
75 mg
Sodium
540 mg
Potassium
270 mg
Total Carbohydrate
20 g
Dietary Fiber
1 g
Protein
29 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
1 Starch; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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