Crispy Cajun Chicken Sandwiches
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Crispy Cajun Chicken Sandwiches

Crispy Cajun Chicken Sandwiches

with Potato Wedges & Secret Sauce

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!”


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

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce


1 unit

Sliced Dill Pickle

2 tablespoon

Cajun Spice Blend

2 tablespoon


(Contains Eggs)

1 teaspoon

Hot Sauce

3 tablespoon

Sour Cream

(Contains Milk)

½ cup


(Contains Wheat)

1 tablespoon


10 ounce

Chicken Cutlets

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery



2 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1160 kcal
Fat61 g
Saturated Fat20 g
Carbohydrate114 g
Sugar14 g
Dietary Fiber4 g
Protein44 g
Cholesterol210 mg
Sodium1720 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.


Baking Sheet
Small Bowl
Medium Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan


Prep & Roast Potatoes

• 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.

Make Sauce & Mix Coatings

• 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.)

Coat Chicken

• 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 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.

Fry Chicken

• 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: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.

Toast Buns

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

Finish & Serve

• 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.

Chicken is fully cooked when internal temperature reaches 165º.