Crispy Cajun Chicken
Prep time: 
Cook time: 
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Serves: serves 4
Perfectly seasoned, breaded, and pan-seared, this Crispy Cajun Chicken is totally perfect on biscuits, chopped on a salad, or with a big 'ol side of potatoes. An easy, quick versatile recipe you will lo-ovvv-ve.
  • 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
  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.
1. I chose crushed red pepper for my cajun seasoning because I like the texture with the Panko bread crumbs. Cayenne pepper will coat the chicken more evenly with the heat and is great! Just use whichever you have on hand.
Recipe by Sugar Dish Me at