Cajun Chicken Fingers Tracey Seaman   From Every Day with Rachael Ray September 2008 SERVES 4 Prep Time: 25 min Cook Time: 15 min 1 cup cornmeal 2 teaspoons chili powder 1 teaspoon dried oregano Salt and pepper 2 large eggs 1 pound chicken tenders 6 tablespoons vegetable oil 1. In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate. 2. In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

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