Cajun Chicken with Spicy Cheesy Sandwiches (Print version)
Crispy Cajun chicken sandwiches with pepper jack, jalapeno cheddar spread, lettuce, tomato, and toasted brioche buns.
# Ingredients:
For the chicken
01 -
4 chicken breast cutlets, about 1 1/2 lb (680 g) total
02 -
3/4 cup (180 ml) buttermilk
03 -
1/4 cup (60 ml) pickle juice
04 -
1 tablespoon hot sauce
05 -
1 tablespoon Cajun seasoning
06 -
1 cup (125 g) all-purpose flour
07 -
1/3 cup (40 g) cornstarch
08 -
1 teaspoon baking powder
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon kosher salt, only if your Cajun seasoning is not very salty
13 -
Vegetable oil, for shallow frying
For the spicy cheese spread
14 -
3 oz (85 g) cream cheese, softened
15 -
1/4 cup (60 g) mayonnaise
16 -
3/4 cup (85 g) shredded sharp cheddar cheese
17 -
2 tablespoons finely chopped pickled jalapenos
18 -
1 teaspoon hot sauce
19 -
1/2 teaspoon Cajun seasoning
For assembling
20 -
4 brioche or potato sandwich buns, split and toasted
21 -
4 slices pepper jack cheese
22 -
1 cup shredded lettuce
23 -
1 large tomato, sliced
24 -
1/4 cup sliced pickles or pickled jalapenos
# Instructions:
01 -
Whisk the buttermilk, pickle juice, hot sauce, and Cajun seasoning in a bowl. Add the chicken cutlets, turn to coat, and let stand for 20 minutes while you prepare the spread.
02 -
Stir the cream cheese, mayonnaise, cheddar, jalapenos, hot sauce, and Cajun seasoning until creamy. Refrigerate until ready to assemble the sandwiches.
03 -
In a shallow bowl, whisk the flour, cornstarch, baking powder, smoked paprika, garlic powder, black pepper, and salt if needed.
04 -
Lift each cutlet from the marinade and let excess drip off. Press into the flour mixture on both sides until well coated, then rest on a rack for 5 minutes.
05 -
Heat 1/2 inch of oil in a skillet to 350°F. Fry the chicken in batches for 4-5 minutes per side, until deeply golden and the center reaches 165°F. Transfer to a rack.
06 -
Place a slice of pepper jack on each hot cutlet. Cover the skillet off the heat for 1 minute, or broil briefly, just until the cheese softens.
07 -
Spread the toasted buns with the spicy cheese spread. Add lettuce, tomato, cheesy Cajun chicken, and pickles or jalapenos. Close the sandwiches and serve right away.
# Good to know:
01 -
For best texture, serve the sandwiches as soon as the chicken is fried.
02 -
If your Cajun seasoning is salty, skip the extra kosher salt in the dredge.
03 -
Optional marinating time can be extended to 4 hours in the refrigerator.