Clean and pat dry the chicken breasts. Place the chicken breasts between two layers of cling film or parchment paper and pound the chicken using a meat mallet to make it quarter of an inch thick. If you don’t have a mallet, you can use the heavy butt of a knife. This step will help to make a soft and juicy chicken.
Season the chicken with salt, pepper and a pinch of Cajun seasoning. If you don’t have Cajun seasoning handy, try some paprika powder or chilli flakes.
Beat the egg in a shallow dish and season with salt.
Mix the oats and remaining Cajun seasoning in another dish to create a homogeneous mixture. Check and adjust the seasoning since the Cajun spice already contains some salt.
Keep three things arranged side by side – chicken breast, beaten egg and Cajun spiced oats.
Heat oil in a shallow non-stick frying pan. When the oil is hot, bring the flame down to medium-low.
Take a chicken breast and dip it into the beaten egg. Lift it up and let the excess drip off.
Then place it on the seasoned oats and coat both the sides making sure there is no gap left.
Place the coated chicken breast onto the hot oil and cook for 6 to 8 minutes on each side. Don’t cook on high heat as that will burn the outer coating leaving the chicken raw inside.
You can check the doneness of the chicken by cutting through the thickest portion of the chicken breast. If there is no pink left and the juices run clear, it has been cooked through.
Place the cooked chicken breast on absorbent kitchen towel for a minute. Serve your crispy Cajun chicken breasts with mayo or your favorite cheesy dip.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/04/crispy-cajun-chicken-breasts/