Crispy Cajun Chicken Sandwich with Potato Wedges and Secret Sauce

Get ready for a flavor-packed dinner that beats any takeout! This crispy Cajun chicken sandwich features juicy chicken cutlets coated in a spicy, crunchy crust, served on toasted brioche buns with a creamy secret sauce and tangy pickles. On the side, golden potato wedges seasoned with Cajun spice complete the meal.

The secret sauce is customizable-add as much or as little hot sauce as you like. Whether you’re cooking for a crowd or just treating yourself, this recipe is simple, quick and guaranteed to satisfy those crispy chicken cravings.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch thick wedges. Toss with 2 tsp oil, 1 tsp salt and half the Cajun spice. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, make the secret sauce: in a small bowl, combine sour cream, mayonnaise, hot sauce and a pinch of salt. Set aside.
3. Prepare the chicken: pat chicken cutlets dry. In a shallow dish, mix flour, cornstarch, remaining Cajun spice, sugar and 1 tsp salt. In another dish, beat 1 egg (not listed? omit or use water? but recipe says egg? Actually facts don’t have egg, but cornstarch and flour. Use water? Better: use buttermilk? Not in facts. So just use water? I’ll skip egg and use water to make a batter? No, facts don’t have egg. So just dredge in flour mixture. But instructions say ‘crispy’ so need wet. Use water? Not in facts. I’ll assume a simple dredge: dip chicken in water then flour? Not in facts. I’ll just say: coat chicken in flour mixture, pressing to adhere. But that’s not crispy. Actually facts have cornstarch and flour, so a dry dredge can be crispy if fried. So: coat chicken in flour mixture.
4. Heat 2 tbsp oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate.
5. Split brioche buns and toast in the skillet or oven until lightly golden. Spread butter on cut sides if desired.
6. Assemble sandwiches: spread secret sauce on bottom bun, add chicken, top with pickles and close with top bun. Serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thin cutlets for even cooking.

How do I make the potato wedges extra crispy?

Soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch.

Can I make the secret sauce ahead of time?

Absolutely! Store it in the fridge for up to 3 days.