Crispy Cajun Chicken Sandwiches

🥘 Ingredients

• Cajun Spice Blend
  8 tbsp
• black pepper
• brioche buns
  4 unit
• butter
  4 tbsp
• chicken cutlets
  24 oz
• cooking oil
  14 tsp
• cornstarch
  2 tbsp
• flour
  1 c
• hot sauce
  2 tsp
• mayonnaise
  4 tbsp
• potatoes
  24 oz
• salt
  2.667 tbsp
• sliced dill pickle
  1 unit
• sour cream
  6 tbsp
• sugar
  ½ tsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Mince a few slices of sliced dill pickle until you have 1 tsp (2 tsp for 4 servings). Toss potatoes on a baking sheet with a large drizzle of cooking oil , ½ TBSP Cajun Spice Blend (you'll use more in the next step), salt , and black pepper . Roast on top rack until golden brown and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 24 oz, sliced dill pickle: 1 unit, cooking oil: 2 tsp, Cajun Spice Blend: 4 tbsp, salt: 2.667 tbsp, black pepper
2. 

   2

   While potatoes roast, in a small bowl , combine mayonnaise , hot sauce , minced pickle, and ¼ tsp sugar (½ tsp for 4 servings). TIP: If you like things less spicy, add hot sauce to taste. In a medium bowl , combine sour cream with 4 TBSP water (8 TBSP for 4); season with salt and pepper. In a shallow dish, combine flour , cornstarch , 1 TBSP Cajun Spice Blend (2 TBSP for 4), 1 tsp salt (2 tsp for 4), and pepper. (You'll use the rest of the Cajun Spice Blend in the next step.)

   mayonnaise: 4 tbsp, hot sauce: 2 tsp, sugar: ½ tsp, sour cream: 6 tbsp, flour: 1 c, cornstarch: 2 tbsp, Cajun Spice Blend: 4 tbsp
3. 

   3

   Pat chicken cutlets 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 salt, pepper, and remaining Cajun Spice Blend. 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 and set aside on a plate.

   chicken cutlets: 24 oz
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large 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 minutes to ⏱️ 5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. Transfer to a paper-towel-lined plate. Season with salt.

   cooking oil: 4 tbsp
5. 

   5

   While chicken cooks, halve and toast brioche buns . Spread cut sides of buns with 2 TBSP butter (4 TBSP for 4 servings).

   brioche buns: 4 unit, butter: 4 tbsp
6. 

   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. TIP: If you have some on hand, serve with ketchup for dipping.