Thaw the chicken, if frozen, and trim any fat or tough membranes. Mix together the buttermilk, 1 ½ teaspoons Cajun seasoning, Frank’s hot sauce and garlic. Place the chicken in a large Ziploc bag, pour on the buttermilk mixture, and seal tightly. Place the bag in a large bowl or container.

Let the chicken marinate for at least 2 hours or as long as 24 hours. If marinating longer than 2 hours, keep the chicken in the refrigerator.

Spray a large baking sheet with cooking spray. Place an oven rack just above the middle of the oven. Preheat oven to 425 degrees.

Mix together the panko, whole wheat panko, cornflake crumbs, crushed French fried onions, 1 ½ teaspoons Cajun seasoning and parsley. Using tongs, remove each chicken piece from the marinade, and let the excess liquid drip away. Dip or roll each chicken tender in the crumb mixture, pressing so the crumbs adhere to the entire surface.

Place the chicken on the prepared baking sheet. Spray the tops and sides of the chicken tenders with cooking spray, or spray with olive oil using an olive oil sprayer.

Bake the chicken for 15-18 minutes, or until browned and crispy. While the chicken is in the oven, whisk together the ingredients for Cajun barbecue dipping sauce (optional).

Serve your crazy crumb chicken with Cajun barbecue dipping sauce or your favorite dipping sauce.