Well, here we go again. Another dish that results in my tossing any semblance of self control right out of the window. This Cajun fried chicken sandwich is absolutely packed with flavor. The chicken is oh-my tender, juicy and even has just a bit of a kick. This is the kind of sandwich where you close your eyes before taking each bite. Only one thing matters, and that’s getting these yummies into your mouth. No need to look. Just take a bite! And another!
Perfect, Every Single Bite
I tend to use boneless skinless chicken thighs when I make Cajun fried chicken sandwiches. You could use boneless skinless chicken breasts, if you desire. I just like the additional flavor from the thighs. Either way, make sure you pound them out and nice and thin, and more importantly, keep the meat the same thickness throughout. If you don’t it won’t cook as consistently and … it’ll look weird.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my Buffalo chicken sandwiches and my spicy fried chicken sandwich. In a hurry? My quick fix BBQ chicken sandwiches can be made in no time.
Cajun Fried Chicken Sandwich
Ingredients
For the brine
- 4 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 cup Ranch dressing
- 1 tablespoon Creole seasoning
For the batter
- vegetable oil for frying
- 1 ½ cup all-purpose flour
- 2 tablespoons Creole seasoning
- 1 teaspoons baking powder
For the slaw
- 1 12 ounce coleslaw with carrots
- 2 green onions chopped
- ¼ sweet onion minced
- 1 jalapeno seeded, diced
- ¼ cup Ranch dressing
For the sandwiches
- 4 hamburger buns
- 8 slices dill pickle chips
Instructions
For the brine
- Trim an excess fat from the chicken. Pound each piece flat. I like to put them in a one gallon baggie and then pound them so the chicken doesn't splatter.
- Whisk together the buttermilk, dressing, and seasoning. Pour into a large resealable container. Add the chicken and seal.
- Refrigerate overnight.
For the slaw
- Combine all but the dressing in a large bowl.
- Drizzle dressing over the top of the slaw and stir to combine. Cover and refrigerate until ready to make the sandwiches,
For the batter
- Heat 3" of vegetable oil in a Dutch oven or heat a deep fryer filled with oil to 375 F.
- Whisk together the batter ingredients in a pie pan or shallow bowl.
- Remove chicken from the brine and shake off any excess. Transfer to the batter mixture and coat well, turning to get all sides.
- Place chicken in the oil and fry until internal temperature is 160-165 F, turning once. If you pounded the chicken very thin it won't take long to cook, 2-3 minutes per side. The coating will turn a lovely golden brown when it's done.
- Remove pieces to a wire rack or paper towel-lined plate to drain.
For the sandwiches
- Toast the buns if you wish.
- Add a piece of chicken to each bun and top with plenty of the slaw and few pickle slices.
Nutrition
Nutritional values are approximate.
