Cajun Chicken Strips with BBQ Dip

ANGOSTURA® aromatic bitters adds a rich flavor dimension to chicken and barbecue sauce. 


1/4 cup fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. ANGOSTURA® aromatic bitters
2 garlic cloves, minced
Hot pepper sauce
1 lb. boneless skinless chicken breasts, cut crosswise into 3-4” long strips

1/2 cup cornmeal
1 - 2 Tbsp. Cajun seasoning blend *
1/2 tsp. salt *
1/4 tsp. dried thyme

Add 1 tsp. ANGOSTURA® aromatic bitters to 1/2 cup
of your favorite barbecue sauce


Combine marinade ingredients, adding a splash of hot pepper sauce. Pour over chicken and toss to coat. Refrigerate 2 hours, turning chicken at least once.

Pre-heat oven to 425°F. Lightly oil a large sheet pan. In a small bowl stir together cornmeal, Cajun seasoning and salt.*  Drain chicken; discard marinade. One by one, dip chicken strips in breading to coat; shake off excess and place strips on sheet pan. Bake 15 minutes or until golden. Immediately loosen chicken from pan with a metal spatula. Serve warm with BBQ dip.

Makes 18-20 chicken strips.

  • Cut thick strips in half lengthwise.
  • Do not use salt in the breading if your Cajun seasoning contains salt.
  • Use 2 tablespoons seasoning if you like it more spicy.


Per serving (about 3 strips): 150 calories, 4.5g fat (1g sat. fat), 45mg chol, 17g protein, 10g carb, 310mg sodium, 0g fiber
Cajun Chicken Strips with BBQ Dip
product logo