HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Cajun Chicken Sandwiches
Crispy Cajun Chicken Sandwiches

Crispy Cajun Chicken Sandwiches

with Crispy Potatoes & Secret Sauce

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Crispy chicken is always a recipe for success. Place it between two toasted buns, spread with spicy-mayo relish (as spicy or as tame as you like), top it off with pickles, and serve with crispy potato wedges, and you’ve got quite the winning dinner. As we like to say: Get in my belly!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Sliced Dill Pickle

2 tablespoon


(ContainsEggs, Soy)

1 teaspoon

Hot Sauce

4 tablespoon

Sour Cream


½ cup



1 tablespoon


2 tablespoon

Cajun Spice Blend

10 ounce

Chicken Cutlets

2 unit

Brioche Buns

(ContainsEggs, Soy, Milk, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1150 kcal
Fat61 g
Saturated Fat19 g
Carbohydrate109 g
Sugar12 g
Dietary Fiber4 g
Protein42 g
Cholesterol205 mg
Sodium1820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Instructionsarrow up iconarrow up icon
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• 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 pickle slices until you have 1 tsp (2 tsp for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, ½ TBSP Cajun Spice (you’ll use more in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.


• 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 don’t like spicy food, 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 (2 TBSP for 4), 1 tsp salt (2 tsp for 4), and pepper. (You’ll use the rest of the Cajun Spice in the next step.)


• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1⁄3 inch thick. Season all over with remaining Cajun Spice, salt, and pepper. • 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, then repeat this process two more times, coating each piece in sour cream mixture and pressing into flour mixture. Set aside on a plate. Discard remaining flour mixture and sour cream mixture.


• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, 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, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.


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


• 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, serve with ketchup for dipping.