Crispy Cajun Chicken Sandwiches with Spicy Mayo and Potato Wedges

Get ready for a sandwich that’s crispy, spicy and absolutely irresistible. These Cajun chicken sandwiches feature tender chicken cutlets with a crunchy, seasoned coating, served on toasted brioche buns with a tangy, spicy mayo relish and crisp pickles. On the side, golden potato wedges roasted with Cajun spice add the perfect crunch.

This recipe is all about big flavors and satisfying textures. The secret sauce-a blend of mayonnaise, hot sauce and minced pickle-adds a creamy kick that balances the heat of the Cajun seasoning. Whether you’re cooking for a crowd or just treating yourself, these sandwiches are sure to become a favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Mince a few pickle slices until you have 1 tsp. Toss potatoes on a baking sheet with a large drizzle of oil, ½ tbsp Cajun Spice, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
2. While potatoes roast, in a small bowl, combine mayonnaise, hot sauce, minced pickle and ¼ tsp sugar. If you don’t like spicy food, add hot sauce to taste. In a medium bowl, combine sour cream with 4 tbsp water; season with salt and pepper. In a shallow dish, combine flour, cornstarch, 1 tbsp Cajun Spice, 1 tsp salt and pepper.
3. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ⅓ inch thick. Season all over with remaining Cajun Spice, salt and pepper. 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 off excess flour, then repeat this process two more times, coating each piece in sour cream mixture and pressing into flour mixture. Set aside on a plate. Discard remaining flour mixture and sour cream mixture.
4. Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of flour mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. Lower heat if chicken begins to brown too quickly. Transfer to a paper-towel-lined plate. Season with salt.
5. While chicken cooks, halve and toast buns. Spread cut sides of buns with 2 tbsp butter.
6. Spread cut sides of buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. Divide sandwiches between plates and serve with potato wedges on the side. If you have some, serve with ketchup for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Simply slice them in half horizontally to create thinner cutlets, then pound to an even thickness.

How do I make the secret sauce less spicy?

Reduce the amount of hot sauce or omit it entirely. You can also add a pinch more sugar to balance the heat.

Can I bake the chicken instead of frying?

For best results, frying is recommended to achieve a crispy coating. However, you can bake the coated chicken at 425°F on a greased baking sheet for about 15-20 minutes, flipping halfway, until golden and cooked through.