Grace's Special Cajun Fried Chicken Strips

Warning: Eating these may lead to over-consumption which may or may not induce vomiting at 2:00 a.m.

2 lbs. boneless chicken pieces (I used frozen tenders but you could do smaller pieces for nuggets.)
2/3 cups flour
1/3 cup cornmeal
1/2 tsp. baking powder
1/2 tsp. garlic salt
1/2 tsp. Cajun seasoning (Use this amount if you just want a little flavor. Use more if you want a little kick to it.)
1/8 tsp. pepper (black pepper if you're boring, red if you're not!)
1 beaten egg
1/2 cup milk (This is the amount the recipe called for but it was really thick so I added about another 1/4 cup or so to thin it out.)
2 tbsp. cooking oil (I actually forgot this ingredient so I don't know how important it is. Come to think on it maybe that's why it was so thick. Hmmm...)

While chicken is thawing make batter by combining flour, cornmeal, baking powder, garlic salt, Cajun seasoning and pepper. Stir together egg, milk and oil. Add to flour mixture: beat till smooth.

In a skillet or pan heat a few inches of cooking oil or shortening to 365 degrees.
I usually just wait till it seems hot enough.

Dip chicken pieces into batter shaking off excess and fry a few at a time. I don't follow recipes very well so I don't really know how long it took to cook. Probably about 10 minutes, turning once in that time. I just take out a test piece and cut it open to see if it's done. Then I know how long to cook the rest and I get to eat that piece since it is no longer fit for presentation.

For dipping you really should try Hidden Valley's Spicy Ranch. It's yummy! But I guess you could just use ketchup if you wanted to. Or you could go German and add a little curry to your ketchup. That's yummy, too.

Good Luck and let me know if the oil is really a key ingredient or not.