Cajun Chicken Sandwiches with Spicy Secret Sauce and Potato Wedges

These crispy Cajun chicken sandwiches are a guaranteed hit. Juicy chicken cutlets are coated in a seasoned flour mixture and fried until golden, then tucked into toasted brioche buns with a tangy secret sauce and crunchy pickles. Served alongside crispy potato wedges, this meal is a crowd-pleaser that’s perfect for any night of the week.

The secret sauce brings a customizable kick – add as much or as little hot sauce as you like. With simple ingredients and straightforward steps, you’ll have a restaurant-quality sandwich on the table in no time.

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Ingredients

12 ounce 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry potatoes, then cut into 1/2-inch-thick wedges. Mince a few pickle slices until you have 1 teaspoon (2 teaspoons for 4 servings). On a baking sheet, toss potato wedges with a drizzle of oil, 1/2 tablespoon Cajun spice (1 tablespoon for 4), salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
2. While potatoes roast, make the secret sauce: in a small bowl, combine mayonnaise, hot sauce, minced pickle and 1/4 teaspoon sugar (1/2 teaspoon for 4). Adjust hot sauce to your spice preference. In a medium bowl, whisk together sour cream and 4 tablespoons water (8 tablespoons for 4); season with salt and pepper. In a shallow dish, mix flour, cornstarch, 1 tablespoon Cajun spice (2 tablespoons for 4), 1 teaspoon salt (2 teaspoons for 4) and pepper.
3. Pat chicken cutlets dry. Place between two sheets of plastic wrap and pound to about 1/3-inch thickness using a mallet or heavy pan. Season both sides with salt, pepper and remaining Cajun spice. Working one at a time, coat chicken in flour mixture, then dip into sour cream mixture until fully coated, then coat again in flour mixture. Shake off excess and set aside on a plate.
4. Heat a 1/3-inch layer of oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of flour sizzles), add coated chicken. Cook until golden and cooked through, 3-5 minutes per side. Fry in batches if needed; reduce heat if browning too quickly. Transfer to a paper-towel-lined plate and season with salt.
5. While chicken cooks, halve and toast the brioche buns. Spread cut sides with butter (2 tablespoons total).
6. Spread cut sides of buns with secret sauce. Fill each bun with chicken and as many sliced pickles as desired. Divide sandwiches and potato wedges between plates. Serve with ketchup if you like.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/3-inch thickness, then pound gently for even cooking.

Can I make this recipe gluten-free?

Substitute the flour with a gluten-free all-purpose blend and ensure your Cajun spice blend is gluten-free.

How do I store leftovers?

Store chicken and wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.