Go Back

Cajun chicken sandwich

Crispy fried cajun chicken sandwiches oozing with garlic herb sauce and chipotle aioli served with cajun spiced fries.
Prep Time15 mins
Cook Time30 mins
Additional Time1 hr
Total Time1 hr 45 mins
Course: Burgers & Sandwiches
Servings: 4
Author: the communal feast


  • 2 large skinless and boneless chicken breasts
  • 1 1/2 cup buttermilk
  • Cajun spice blend
  • salt and pepper
  • 2 cups all-purpose flour
  • 2 TBS cornstarch
  • romaine lettuce
  • buttered pickles
  • sesame burger buns toasted
  • cheese slices
  • chipotle aioli
  • 4-5 yukon gold potatoes
  • Oil for frying
  • Garlic herb sauce:
  • 3 TBS plain greek yogurt
  • 2 TBS sour cream
  • 1/2 lemon juiced
  • 1/4 cup fresh dill
  • 2 garlic cloves minced


  • Place chicken breasts in large plastic bag or cover with cling wrap. Pound each breast with a mallet or rolling pin down to about 1/2 inch thick. Cut the breasts in half (roughly the size of the bun) Place in container with lid or keep in bag. Season both sides generously with salt and pepper and the cajun spice mix. Cover with buttermilk ensuring the chicken is fully submerged. Refrigerate for 1 hour minimum or overnight.
  • To make the creamy garlic herb sauce: in a food processor or blender combine all the ingredients. Mix until just combined. Refrigerate until ready to use.
  • To make the potatoes: Preheat oven to 450 degrees F. Wash and cut potatoes into wedges. Roughly 1 1/2 potato per person. Line a large baking sheet with cooking spray. Place wedges on the baking sheet ensuring not to overlap. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, remove from the oven and flip. Bake an additional 10 minutes or until crispy and golden. Season with cajun spice blend.
  • As the oven warms and you are preparing the potatoes, remove the chicken from the fridge and allow to come to room temperature. Heat the frying oil in a large cast iron pan.
  • In a large shallow bowl, combine flour, cornstarch and mix in more cajun seasoning. Dredge each piece of chicken in the mix pressing down to ensure its fully coated on both sides. Repeat until all the chicken is coated in the flour mixture. Once the oil is shimmering and hot enough, carefully drop the chicken into the hot oil. Do this in batches if needed. Cook until the chicken turns a deep golden brown and crispy. Flip and move the chicken around as it fries. Set on cooling rack to allow some of the oil to drip off. Place cheese slices on top of hot chicken and cover with aluminum foil to allow it to melt slightly.
  • To assemble: spread some chipotle mayo on the bottom half, layer with lettuce, followed by the chicken and top with pickles. Spread a good amount of the garlic herb sauce on the top bun to finish off the sandwiches. Serve with cajun fries and enjoy!


1 chicken breast can yield 2 sandwiches