Instant Pot Cajun Fried Chicken

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Cajun Fried Chicken

Every year, just after Passover, the GFEs (Gluten Free Eaters) of the world stock up on the “Non-Gebroks” (i.e. wheat free) products that are drastically reduced for quick sale once the holiday is over. One of my absolute favorite products to stock for the upcoming year is Nathan’s Gluten Free Cajun Panko crumbs. They are so good that when I make Cajun Fried Chicken during the year everyone simply raves about how good it is – and they would never even guess its gluten free!

Recipe and Photo reprinted with permission from Shabbos Under Pressure by Sharon Matten.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

For the Egg Mixture

  • ½ teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper 
  • Dash crushed red pepper
  • 2 tablespoons canola oil
  • 1 cup liquid egg, or 4 large room temperature eggs, well blended 
  • Additional Cajun Seasoning (see below), optional

For the Chicken

  • 18 chicken breast tenders, or 3 large boneless, skinless chicken breasts, tenders removed, and each cutlet cut into 5 long strips. You will have 5 to 6 strips per cutlet including the removed tender.
  • ½ cup potato or corn starch
  • 3 cups Cajun panko crumbs (can be gluten free) or plain panko crumbs and 2 tablespoons Cajun Seasoning (store bought or made with recipe below)
  • ½ cup canola or avocado oil, for frying 
  • Cool Ranch Spread, for serving 

Cajun Seasoning

  • 2 tablespoons paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper

Preparation

For the Egg Mixture

1 In a medium bowl, combine the salt, onion powder, garlic powder, freshly ground black pepper, crushed red pepper and canola oil with the liquid egg.

2 If you do not have Cajun Panko crumbs you can combine 2 tablespoons of Cajun Seasoning (see recipe below) to the liquid egg.

For the Chicken

3 Place the potato/corn starch in a casserole or baking dish.

4 Place the Cajun panko crumbs in a casserole dish.

5 Completely cover a chicken strip/tender with potato starch. Dip the coated chicken in the egg, covering completely. Place the chicken on the crumbs and press the panko onto it. Turn the chicken strip over and press the Panko crumbs onto the second side. Repeat with the remaining chicken strips/tenders.

6 Set the  Electric Pressure Cooker (EPC) to sauté/brown mode, then add the ½ cup canola/avocado frying oil.

7 Working in batches, fry the chicken strips/tenders, until both sides are golden brown.

8 Serve the Cajun Fried Chicken with Cool Ranch Spread

For the Seasoning

Combine the ingredients. Store in an airtight container.

Tips:

• If you aren’t lucky enough to have the Nathan’s Panko near you, don’t panic! I’ve given you a recipe for Cajun Seasoning to add to your plain panko crumbs.

• If making this chicken gluten-free, use Nathan’s Gluten Free Cajun Panko crumbs. They are really good.

• Tenders are the “smusher” pieces that are attached to the underside of the chicken breast. They make awesome chicken fingers/ nuggets.