cajun chicken sandwich

Discover the secret to making a sensational Fried Chicken Sandwich with our easy-to-follow recipe, featuring crispy, juicy chicken with a zesty Cajun kick nestled in a soft bun. Customize your sandwich with your favorite toppings for a truly satisfying meal that&#39;ll impress family and friends alike.

Cajun Fried Chicken Sandwich with Creamy Ranch Slaw

lbs Boneless Skinless Chicken Thighs

Buttermilk

Tony Chachere’s Creole Style Ranch Dressing

Flour

tbsp Tony Chachere’s Original Creole Blend

Baking powder

Red Cabbage

Green Cabbage

Carrot (shredded

Scallion (chopped)

¼ Onion (minced)

Jalapeno (finely diced)

Ranch Dressing

Brioche Buns

Pickles

Place the chicken in a resealable container with the buttermilk and Ranch dressing. Seal and allow to chill in the fridge overnight.

Marinate the chicken:

In a large bowl, toss the cabbages, scallions, onion and jalapeno together.

Pour the Ranch dressing over top and toss to combine.

Cover with plastic wrap and store in the fridge until ready to serve.

Make the Slaw:

When ready to cook the chicken, heat 3 - 4 inches of oil in a Dutch Oven making sure not to fill beyond 2 to 3 inches from the top for safety.

Set an oil or candy thermometer in the oil and heat it to 375 degrees.

Test a small piece of chicken to make sure it cooks, turning golden brown on the outside, in about 5 minutes.

Remove from the oil with a slotted spoon and repeat with the remaining chicken, making sure to maintain the oil temperature.

Check the internal temperature of the chicken to 160 degrees for serving.

Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off.

Gently sprinkle a little Tony Chachere’s Original Creole Seasoning atop the fresh chicken.

Batter and Fry:

When ready to serve, toast the buns if desired.

Place a heaping portion of the slaw on the bottom bun. Top with hot chicken and add a pickle if that strikes your fancy and top with the remaining bun half. Serve hot.

Assemble the Sandwich:

A Spicy Crispy Chicken Sandwich that will give any fast food restaurant a run for its money! With a little added heat from the Cajun spices, Louisiana Hot Sauce, and Srchracha, this double-stacked fried chicken sandwich recipe will leave you fulfilled and satisfied.

Spicy Cajun Crispy Chicken Sandwich

lb. Boneless Chicken Breast

Pretzel Buns

All-Purpose Flour

Cornstarch

tbsp. Creole Seasoning

tbsp Oregano

Garlic Powder

Ground Thyme

Ground Cumin

Onion Powder

Salt

Large Organic Brown Eggs

Louisiana Hot Sauce

tbsp. Sriracha Sauce

Black Pepper

Paprika

Mayo

tbsp Barbecue Sauce

Honey

Yellow Mustard

Oregano

Tomato Slices

Split and cut each chicken breast in half. 

In a large bowl, add your eggs, buttermilk, Louisiana Hot Sauce, Sriracha sauce, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk (paid link) until smooth. Place your chicken into the bowl and marinate for 1 hour.

When you&#8217;re ready to fry your chicken, heat cooking pan to medium heat and cover the bottom of the pan with an inch of cooking oil.

Add 1 cup of all-purpose flour, cornstarch, and remaining chicken seasonings into a large zip lock bag. Shake to mix. Remove chicken from bowl and add to bag. Coat chicken.

Fry each chicken breast piece for 3 to 4 minutes on each side (depending on the thickness). You&#8217;re looking for a crispy golden-brown crust.

For the sauce, add all sauce ingredients into a bowl and whisk (paid link) until smooth. 

Place chicken between Pretzel buns, add tomato and top off with sauce. 

My husband loved this sandwhich. Great recipe. We've added to our Sunday lineup.

Love buttermilk chicken sandwiches. I’ll add this to my meal plan next week!

Whenever we go to a restaurant my husband orders a spicy crispy chicken sandwich if one is on the menu. Now I can him a homemade one that is sure to taste better than the rest! Your food photography is amazing! I hope my sandwhich comes out as tantalizing as yours

Made this recipe for my husband and he was HEAD OVER HEELS in love!! Will be making it again!!

Every week I choose a splurge meal, and this was mine this week. ABSOLUTELY incredible flavor and texture. i can't wait to have it again.

Great recipe with rich flavours and the crisp of the chicken is amazing.

This chicken sandwich was delicious!!  I can't wait to make it again!

Okay, so I'm not proud of this, but I slapped my husband's hand when he reached for what he "Thought" was my leftover sandwich. So, yeah. This chicken sandwich is also worth fighting over.

These pictures had me drooling so bad I just had to try the recipe! And I am sooo happy I did! This spicy chicken sandwich is delish!!

Listen. This chicken sandwich is definitely better than Popeye's! I went searching for a homemade alternative after their unfortunate campaign contributions came to light and am so glad I found your recipe. It's easy to follow and the sandwiches came out perfectly.

The seasoning on the chicken was on point but it's really the sauce that pushed it over the top. This was so good I could go swimming in that sauce :)

This Cajun Chicken Avocado Sandwich is loaded with so much flavour. Plus, it couldn&#039;t be easier to make!

Cajun Chicken Avocado Sandwich

4x 150 grams/5 ounces Chicken Breasts

square slices of Monterey Jack ((see notes))

tbsp Cajun Seasoning

tbsp Olive Oil

Lime

tsp Salt, (or to taste)

tsp Black Pepper

Ciabatta Rolls, (toasted (see notes))

Onion,

Avocados, (halved)

Tomatoes,

tbsp Mayo

Lime Juice ((for avocado))

Salt & Pepper ((for avocado))

Pound Chicken

Pound Chicken: Lay a chicken breast on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Pound until even thickness, but not so thin it starts breaking apart. Around 1/2&quot; is fine. Repeat with remaining chicken breasts.

Marinade

Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together cajun seasoning, olive oil, lime juice, salt and pepper. Add in chicken breasts and combine until they&#039;re all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you&#039;re pushed for time just rest at room temp as you prep the other ingredients.

Grill

Grill Chicken: Bring chicken to room temp if marinated in fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (3-4mins), then flip, add cheese and continue frying until charred on the second side and white through the centre.

Sandwich

Sandwich: Use a fork to lightly smash half an avocado per sandwich onto the base slice of your ciabatta. Season with a pinch of salt and pepper, then give a gentle squeeze of lime juice. Top with chicken, then onion, then tomato. Finish by spreading mayo over the top slice of the ciabatta. Plonk it on top and enjoy!

I love this sandwich! I've made it several times now. Delicious

https://www.youtube.com/watch?v=cBCAzyYNquU

This Cajun Chicken Avocado Sandwich is loaded with so much flavour. Plus, it couldn’t be easier to make! Chris x

FULL WRITTEN RECIPE HERE:  https://somethingaboutsandwiches.com/cajun-chicken-avocado-sandwich/

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Grilled Cajun Chicken Sandwiches are deliciously spicy with a crispy, blackened crust that forms around the juicy, tender chicken breast when seared over high heat.  Then you sandwich the chicken between soft, toasted buns with cool and crispy lettuce, tomatoes, and red onions for a fabulous alternative to your standard burger fare!

Grilled Cajun Chicken Sandwiches

chicken breasts

olive oil

Cajun seasoning

hamburger buns

Lettuce, (washed and dried)

Tomato, (sliced)

Red onion, (sliced)

mayonnaise

Heat a grill to medium-high heat.

Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly.

Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning.

Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.

Heat a large pan or griddle over medium heat.  Separate the top and bottom buns and spread the cut sides of each bun with a little mayonnaise.  Lay each bun mayonnaise side down in the pan or on the griddle, working in batches as necessary, and cook until toasty, then remove to a plate.

Prepare each sandwich with a toasted bun, 1 grilled Cajun chicken breast, and slices of lettuce, tomato, and onion, along with additional mayo or aioli.  You could also add cheese if you would like.  Serve immediately!

OMG, these look amazing. The chicken looks so juicy!!

YES....grilling season (will get here eventually). This is a great change of pace from burgers. Love the seasoning....would work great on salmon too.

Can't wait to grill this!  We like spicy and this looks delicious.  The toasted buns on the griddle make it even better.

Wow! Thanks for sharing this delicious Grilled Cajun Chicken Sandwiches this is perfect for our burger Sunday. We try different burgers but never grilled the Chicken and now I am excited to try this.

My mouth is actually watering right now! I used to work at a restaurant that made cajun chicken sandwiches and they were such a nice change from the regular same-old-same-old. I can't wait to grill these soon!!

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