Crispy Cajun Chicken Sandwiches with Spicy Mayo and Potato Wedges

There’s nothing quite like a crispy chicken sandwich, especially when it’s loaded with bold Cajun flavors and a tangy, spicy secret sauce. This recipe delivers all the crunch and zest you crave, paired with golden potato wedges for a complete meal that’s perfect for any night of the week.

Whether you’re feeding the family or treating yourself, these sandwiches come together quickly with simple ingredients. The secret sauce-a blend of mayo, sour cream, hot sauce and chopped pickles-adds a creamy kick that balances the crispy, seasoned chicken. Serve it all on toasted brioche buns and you’ve got a dinner that’s better than takeout.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss with 2 tablespoons of cooking oil, 1 teaspoon of salt and 1 teaspoon of sugar. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, prepare the secret sauce: In a small bowl, combine the mayonnaise, sour cream, hot sauce and finely chopped dill pickle. Stir well and set aside.
3. Pat the chicken cutlets dry with paper towels. In a shallow dish, mix the flour, cornstarch, Cajun spice blend, 1 teaspoon of salt and black pepper to taste. Dredge each cutlet in the flour mixture, pressing firmly to adhere.
4. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
5. Split the brioche buns and spread the cut sides with butter. Toast in the skillet or oven until lightly golden.
6. Assemble the sandwiches: Spread a generous amount of secret sauce on the bottom bun, top with a crispy chicken cutlet, add a few pickle slices and finish with the top bun.
7. Serve the sandwiches immediately with the crispy potato wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets, then pound to even thickness for even cooking.

Can I make the secret sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Stir before using.

What can I substitute for brioche buns?

Any soft burger bun or even a crusty roll will work. For a gluten-free option, use your favorite gluten-free buns.