Cajun Fried Chicken Sandwich Recipe
Spinach, tomato, pickled red onion, garlic mayo
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Ingredients
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Cajun Fried Chicken
Garlic Mayo
Pickled Red Onion
Sandwich Assembly
Method
Cajun Fried Chicken
- 1
Marinate
Trim and lightly pound chicken thighs to even thickness if needed. Place chicken in a bowl and pour buttermilk and hot sauce over it. Cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes recommended).
- 2
Prepare Coating
In a shallow dish combine flour, cornstarch, Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.
- 3
Dredge
Remove each piece of chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to form an even coating. Shake off excess and set on a rack for 5 minutes to adhere.
- 4
Fry
Pour oil into a heavy skillet or dutch oven to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a drop of batter sizzles immediately. Carefully add chicken (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if making ahead.
Garlic Mayo
- 5
Combine mayonnaise, minced garlic, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir until smooth and chill until assembly. Taste and adjust seasoning as needed.
Pickled Red Onion
- 6
Place sliced red onion in a small jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and 1/4 tsp salt. Bring just to a simmer to dissolve sugar, then pour over onions. Let cool to room temperature (about 15–20 minutes) then refrigerate for at least 15 minutes before using. Quick-pickled onions will keep up to 2 weeks refrigerated.
Sandwich Assembly
- 7
- 8
Spread about 1 tablespoon garlic mayo on the top and bottom of each toasted bun. On the bottom bun layer a handful of baby spinach, place one fried chicken piece on top, add 2 slices of tomato and a few tablespoons of pickled red onion. Crown with the top bun and serve immediately.