Crispy Cajun Chicken Sandwiches
with Potato Wedges & Secret Sauce
- Milk
- Eggs
- Wheat
Crispy chicken is always a recipe for success. Place it between two toasted buns, spread on our secret sauce (as spicy or as tame as you like), top it off with pickles, serve it with crispy potato wedges, and you’ve got quite the winning dinner. As we like to say: “Get in my belly!”
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
1 tablespoon
Cornstarch
12 ounce
Potatoes
2 tablespoon
Cajun Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Brioche Buns
(Contains: Wheat)
1 teaspoon
Hot Sauce
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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 Blend (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 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.)
Pat chicken* 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.
Heat a ⅓-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: Fry in batches if necessary; 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 on hand, serve with ketchup for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful chicken, comparing it favorably to popular fast food chains 🍗. Some found it bland or wanted more spice.
- Ease of prep: Frying was messy and time-consuming for some; others found it surprisingly easy. Several suggested air fryer or baking options.
- Suggestions: Consider marinating the chicken, adding more sauce, and including lettuce and tomato. Offer larger buns or smaller chicken pieces for better fit.
- Portions: Some wanted more pickles; others felt the meal needed a vegetable side to balance the starchy components.
- Texture: The crispy breading was praised, though some had trouble getting it to stick. A few found the chicken tough or stringy.
Reviews from our home cooks
This was amazing! The chicken sandwich had just the right amount of spice (I like it spicy - used the whole hot sauce packet). I think it would give Chick-fil-A's spicy chicken sandwich a run for its money! The secret sauce is delicious! I couldn't add enough to my sandwich. As always the potato wedges were great. But when I saw it only had salt and pepper for seasoning I was a little disappointed. I ended up putting "fry seasoning" on them. The breading was a little difficult to navigate. I've never double breaded, especially with a wet/dry breading. So there was a bit of a learning curve. It was worth it though, the chicken was very crunchy but not a thick breading. I would definitely make this meal again, and again!
I know this meal seems basic but this was FREAKING AMAZING. Easily the best crispy chicken sandwich I've ever had. And the secret sauce is to DIE FOR. Little messy on the prep side but so worth it.
The chicken was amazing, and the sauce really complemented it well. The oh snap pickles are always so crunchy and good, and you can't go wrong with potato wedges. The sandwich was kind of messy but worth it.
More secret sauce please! This yummy chicken sandwich should be almost drenched in sauce. The chicken was delightfully crispy and the dill pickle added a very nice crunch. Fries needed some extra seasoning but were good.
The chicken sandwiches were really good; we didn't care for the potatoes at all. The potatoes were too small for wedges and the Cajun spice was just too much of the same flavor as the sandwich; I wished I had just used S&P on them vs the Cajun spice but then again, they weren't the proper potatoes for wedging & roasting!
Yummy! Cajun seasoning was perfect for the chicken! Loved the taste of the sauce and the potato wedges made for a delicious side.
These sandwiches turned out great and although they were made with chicken breast they weren't dry. The recipe helped you make juicy, crispy, yummy fried chicken. That special sauce put it over the top. All I needed was a brioche roll instead of a potato roll.
Crispy and tasty. Secret Sauce is a keeper. Now I know what to use my extra Cholula packets for. It was also tasty on the roasted potato wedges.
The secret sauce was delicious ... as was the entire sandwich and meal! Nice pure chicken cutlets and pickles, although 2 of the small white potatoes were bad all the way through. Fortunately, I had a couple to replace them. This has only happened once before in all of our meals.
These came out crunchy and tender. I really couldn't taste the Cajun spice in the chicken, so next time I'll add more. We topped these with lettuce, tomato & pickles. The pickle, IMO, is the key. I didn't feel like potato wedges, so, I made potato salad (from this week's menu). It went perfectly with these.
