This crispy Cajun chicken sandwich is beyond the best thing I have ever eaten! It would be the understatement on the century to say I loved this dish with all my heart. This dish has a variety of spicy, tangy, creamy, and sour. It has everything you could ever ask for in a dish.
If you have every tried a chick fil a burger, this tastes exactly like it except 10 times better! The meat is so soft that it falls apart as soon as you take a bite into it, the potato wedges have the soft inside and crispy outside shell that is amazing to munch on with the sandwich.
For this recipe you will need to whip out a baking sheet, small bowl, medium bowl, paper towels, plastic wrap, mallet, and a large pan.
Tips and Tricks:
Cajun Spice Blend: This bold mix of smoked paprika, cayenne pepper, garlic, onion, thyme, basil and oregano add so much oomph to this dish (especially in the chicken and the potatoes)
Down to Dredge: Why should you dredge your chicken (aka coat it in the sour cream and flour mixtures) three times? A triple dredge creates extra layers of coating, which give the cutlets a satisfyingly crunchy texture while the insides stay perfectly juicy. I promise that this is worth the time and effort, you’ll be rewarded with amazing results that rival your favorite restaurant
Spice: If you do not like spicy food, when making your sauce mixture, you can reduce the amount of hot sauce or add a little bit of sugar to lower the spice level.
Cooking Chicken: When you cook your chicken in the pan you really want to pay close attention to it as it can burn in a matter of seconds. You want each side to be golden brown and if your chicken is cooking too quickly, reduce the heat and place a lid over it so it can cook it the steam.
Ingredients:
- 24 oz Yukon Gold Potatoes
- 1 sliced dill pickle
- 4 TBSP mayonnaise
- 2 tsp hot sauce
- 8 TBSP sour cream
- 1 cup flour
- 2 TBSP cornstarch
- 4 TBSP Cajun spice blend
- 20 oz chicken cutlets
- 4 Brioche Buns
Instructions:
1) Preheat oven to 425 degrees and wash and dry all produce
2) Cut potatoes into ½ inch thick wedges. Mince a few pickle slices until you have 2 tsp
3) Toss potatoes on a baking sheet with large drizzle of oil, ½ TBSP Cajun Spice (you will use more in the next step), salt and pepper.
4) Roast on top rack until golden brown and tender, 20-25 min.
5) While potatoes roast, in a small bowl, combine mayonnaise, hot sauce, and minced pickle
6) In a medium bowl, combine sour cream with 8 TBSP water: season with salt and pepper
7) In a shallow dish, combine flour, cornstarch, 2 TBSP Cajun Spice, 2 tsp salt and pepper
8) Pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap; pound with a mallet or heavy- bottomed pan until about 1.3 inch thick. Season al over with remaining Cajun Spice, salt and pepper.
9) Working one piece at a time, coat chicken in flour mixture, then dip into sour cream mixture until fully coated on both sides; press again into flour mixture. Shake of excess flour and repeat 2 more times, coating each piece in our cream mixture and pressing into the flour. Set aside on plate once done.
10) Heat a 1/3-inch layer of oil in a large preferably nonstick pan over medium high heat.
11) Once oil is hot, add coated chicken and cook until golden brown and cooked through, 3-5 min per side. Transfer to a paper towel lined plate.
12) While chicken cooks, halve and toast buns. Spread cut both sides of buns with 4 TBSP butter
13) Spread cut sides of buns with mayonnaise sauce. Fill buns with chicken and as much sliced pickle as you like.
14) Divide sandwiches between plates and serve with potato wedges on the side
15) ENJOY! :)
Comments