Description
This recipe features crispy chicken bites marinated in buttermilk and Cajun seasoning, fried to golden perfection and served alongside a creamy, blackened Cajun Alfredo pasta tossed with roasted corn twists. A flavorful and comforting dish with a spicy kick and satisfying textures, perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken breasts or tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons Cajun seasoning (divided)
- Oil for frying
Pasta and Sauce
- 8 oz rotini pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 cup roasted corn kernels
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the chicken: Place the chicken pieces in a bowl with buttermilk and 1 tablespoon of Cajun seasoning. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the coating: In a separate bowl, combine all-purpose flour, cornstarch, and the remaining 1 tablespoon of Cajun seasoning. Remove chicken from marinade and coat each piece thoroughly in the flour mixture.
- Fry the chicken: Heat oil in a deep skillet over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, approximately 4–5 minutes per side. Drain on paper towels to remove excess oil.
- Cook the pasta: Boil rotini pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- Make the Cajun Alfredo sauce: In a saucepan, melt butter and stir in Cajun seasoning. Add heavy cream and bring the mixture to a simmer, then stir in grated Parmesan cheese until melted and sauce thickens.
- Add roasted corn: Fold roasted corn kernels into the sauce, mixing well to incorporate the sweetness and texture.
- Toss pasta in sauce and serve: Combine the cooked pasta with the Cajun Alfredo sauce and roasted corn. Plate the creamy pasta and top or serve alongside the crispy chicken bites. Garnish with chopped fresh parsley before serving.
Notes
- For extra crispy chicken, double dredge the chicken pieces by dipping them back into the buttermilk after the first flour coating and then coating again with the flour mixture.
- If you prefer less spice, reduce the Cajun seasoning amount or use a mild version.
- Use fresh roasted corn if possible for the best flavor; alternatively, thaw frozen roasted corn.
- Ensure the oil for frying is hot enough (about 350°F) to avoid greasy chicken.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- This dish can be paired with a fresh green salad to balance the richness.
